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Wacky Cake so easy to make

Remember years ago when Wacky Cake was so popular? Wacky cake is a spongy, cocoa-based cake that is so unique in that there are no eggs, butter or milk used to make the batter. I like to make this cake when I bake with my grandsons as mixing is so easy and can be made right in the cake pan. Frost with your favorite frosting or simply sprinkle with a little powdered sugar.

Wacky Cake

1 cup sugar

1 1/2 cups flour

3 tablespoons unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon vinegar

1 teaspoon vanilla

6 tablespoons oil

1 cup water

Sift together dry ingredients into a ungreased 8-inch by 8-inch by 2-inch pan. Make three holes in the cocoa-flour mixture. In one hole put vinegar, in one hole put vanilla and in one hole put oil. Pour water over all. Stir with a fork until lumps are gone. Bake at 350 degrees for 25-30 minutes or until done.

Cocoa buttercream frosting

1/3 cup soft (or melted) butter, about 1/2 stick, melted

1/8 teaspoon salt (or pinch of salt)

3 cups confectioners’ sugar (powdered sugar) (takes usually one box or a box and a half), sift if lumpy

2 tablespoon cocoa

1/4 cup sweet milk

1 teaspoon vanilla

Beat butter, salt, one cup powdered sugar until light and fluffy (mix good). Blend in cocoa. Then add rest of the sugar alternately with milk, a little at a time and add vanilla. Mix until smooth. Add more sugar to thicken or milk to thin frosting if needed for good spreading. Add one cup powdered sugar at a time. Put just what you need to make it spread good. Frosts two (8-inch or 9-inch) layers or a 13- by 9-inch cake sheet pan. I use the leftover frosting between graham crackers for a quick treat.

Breakfast English Muffins

Serving size: 4

4 toasted English muffins

3 ounces cream cheese, softened

2 tablespoons peanut butter

2 tablespoons sliced almonds

1/4 cup honey

Combine cream cheese and peanut butter. Spread onto toasted English muffin halves. Sprinkle on almonds; drizzle honey over the top.

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