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4-H Wacky Chocolate Cake Recipe

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This recipe for 4-H Wacky Chocolate Cake is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cake:
3 c. white all-purpose flour
6 T. cocoa
1 tsp. salt
2 c. granulated sugar
2 3/4 tsp. baking soda
1 c. vegetable oil
2 tsp. vanilla
2 T. apple cider vinegar
2 c. cold water

For the frosting:
5 T. flour
1 c. milk
1 c. butter
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 c. shredded coconut
1 c. chopped nuts
Directions:
Directions:
Make the cake:
Grease 9" x 12" cake pan. Preheat oven to 350 degrees. Sift the dry ingredients together directly into the prepared pan. Make three "wells" in the flour/sugar mixture. In one hole, slowly pour the oil; in the second, put the vanilla; and in the third, add the vinegar. Slowly pour the water over all the ingredients. Mix with a fork, making sure all the dry ingredients incorporated. Put in the hot oven and bake about 40 minutes or until a cake tester comes out clean.

Make the frosting:
In a medium size heavy saucepan, combine the flour and milk, slowly pouring the milk into the flour, stirring constantly over low heat until they are well combined and the mixture begins to thicken. Remove from the heat, and allow to cool. In a small mixing bowl with an electric mixer, cream the butter and sugar until smooth. Stir in the salt and vanilla. Slowly add in the cooled flour mixture and beat until fluffy -- for approximately 7 minutes. With a large slotted spoon, stir in the coconut and nuts.

Ice the cake while it is still warm. This recipe should make enough frosting for one 9" x 12" cake or a 2-layer cake (filling and frosting). If you do have any left, store in the refrigerator. It makes quick and tasty snack sandwiches when put between 2 Honey Graham Crackers.
Personal Notes:
Personal Notes:
I learned to bake when I was in 4-H many years ago --"You Learn to Bake." This recipe is the original from the mid-fifties, but there was no icing recipe to go with it. Somewhere through the years I've picked it up.

 

 

 

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