Jackson's Wacky Cake
printed from melskitchencafe.com
*Serves 6 to 8
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup natural cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable or canola oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup water
Powdered sugar, for dusting
Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Use a rubber spatula to spread the batter evenly in the pan if it isn't level after mixing. Immediately put pan in oven.
Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 23-25 minutes. Don't overbake or the cake will be dry! Cool the cake in pan, then dust with confectioners’ sugar. The cooled cake can be stored tightly covered in plastic wrap for 2-3 days. As a sidenote, this cake is made completely otherworldly by serving it with a scoop of ice cream or a hefty dollop of sweetened whipped cream.