Wacky Cake
Grandma Velma rarely served a dessert that didn’t incorporate her famous canned peaches. I watched in disbelief as she made this chocolate cake in a cast iron skillet! So simple and moist, it didn’t need icing–just confectioners’ sugar or vanilla ice cream. To bump up the chocolate flavor, I added instant coffee and cinnamon. It’s a great recipe to involve the children in cooking.
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1 Tbsp. instant coffee
1/2 tsp. ground cinnamon
3 Tbsp. cocoa powder
1 Tbsp. white vinegar
1 tsp. vanilla extract
6 Tbsp. vegetable or canola oil
1 c. cold water
Stir flour, soda, salt, sugar, coffee, cinnamon and cocoa power together in a 12” cast iron skillet. Make 3 holes into the mixture. In first hole pour vinegar, in second hole pour vanilla, and in the third hole pour the vegetable oil. Over all pour 1 c. water and mix until all dry ingredients are all wet. Do not over mix! Bake in pan as is for 30 minutes or until a toothpick is clean when inserted into the middle. Toppings are the chefs choice! I used sliced almonds and cacao nibs. Cool to serve. Serves 8
Note: Cacao Nibs purchased at Trader Joes, or your bakery or fine food section.
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