Chocolate Wacky Cake
User Reviews
5.0
3 reviews
Excellent
Chocolate Wacky Cake
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This Chocolate Wacky Cake is moist, full of rich chocolate flavor, and downright delicious. The best part is this cake recipe doesn’t include eggs, butter, or milk.
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Ingredients
Chocolate Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons vinegar
- 2 teaspoons vanilla extract
- 2/3 cup vegetable oil
- 2 cups cold water
Peanut Butter Frosting
- 8 ounces cream cheese room temperature
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2-3 tablespoons water milk will work
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Instructions
Cake
- Preheat oven to 350 degrees F.
- Add the flour, sugar, cocoa powder, baking soda, and salt to a 9×13 baking dish. Whisk until thoroughly combined.
- Make 3 wells in the dry ingredients, one being larger than the other two.
- Add the vinegar to one small well, the vanilla extract to the second small well, and the vegetable oil to the larger well.
- Pour the water over top of the dry and wet ingredients and whisk until a smooth batter forms.
- Place in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with crumbs or clean.
- Let cool completely and frost with peanut butter frosting.
Frosting
- In a large mixing bowl, add the peanut butter and cream cheese. Beat with a hand mixer on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl.
- Add in the powdered sugar, vanilla extract, and 2 tablespoons of water/milk. Mix on low until most of the powdered sugar is incorporated. Turn the mixer on medium and beat until light and fluffy. If the frosting is still a stiff consistency, beat in an additional tablespoon of water/milk.
- Spread the frosting out evenly on top of the cooled cake.
Notes
- Storage: Because of the cream cheese in the peanut butter frosting, store this cake in the fridge for up to one week. If you use regular peanut butter frosting, it can stay out at room temperature for up to 4 – 5 days.
- Freeze: Cover the whole cake with two layers of plastic wrap, and a layer of heavy-duty aluminum foil. Place in the freezer for up to 3 months. If you’re freezing single slices, place in a freezer container and freeze for up to 3 months.
- Thaw: Defrost in the fridge overnight before serving.
Nutrition Information
Show Details
Calories
672kcal
(34%)
Carbohydrates
95g
(32%)
Protein
10g
(20%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
19mg
(6%)
Sodium
532mg
(22%)
Potassium
237mg
(7%)
Fiber
3g
(12%)
Sugar
66g
(132%)
Vitamin A
254IU
(5%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 95g | 32% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 532mg | 22% |
| Potassium | 237mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 66g | 132% |
| Vitamin A | 254IU | 5% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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