Wacky Cake with No Fail Fudge Frosting

By srumbel

The name “Wacky Cake” comes from the fact that the cake doesn’t have eggs, butter, or milk in it. The recipe was developed around World War II when common baking ingredients were hard to come by. Don’t worry. You won’t miss the eggs or butter! This rich, chocolaty cake is perfect for celebrating anything from birthdays to good grades to holidays! The frosting tastes just like a thin layer of fudge has been spread across the top of the cake.
from a-kitchen-addiction.com

Ingredients

• For the Cake
• 3 C all-purpose flour
• 2 C sugar
• 1 tsp McCormick Sea Salt, ground
• 2 tsp baking soda
• 1/3 C unsweetened baking cocoa
• 2 C water
• 3 tbsp canola oil
• 2 tbsp white vinegar
• 1 tsp McCormick Pure Vanilla Extract
• For the Fudge Frosting
• 1 1/2 C sugar
• 3 tbsp unsweetened baking cocoa
• 1/3 C milk
• 1/3 C butter
• 1 tsp McCormick Pure Vanilla Extract

Preparation

Step 1

Preheat oven to 350 degrees F. Lightly spray a 9×13 inch baking dish with non-stick cooking spray.
Sift together flour, sugar, salt, baking soda, and baking cocoa into a large bowl.
In a medium bowl, stir together water, oil, vinegar, and vanilla extract. Add wet ingredients to the dry ingredients and stir until completely combined.
Pour batter into prepared baking dish. Bake for 30 minutes or until toothpick inserted in the center comes out clean. Remove from oven to a wire rack to cool completely.
While cake is cooling, begin preparing frosting.
In a medium saucepan, combine sugar, baking cocoa, milk, and butter. Bring to a rolling boil over medium heat.
Boil for 5 minutes, stirring constantly to prevent scorching.
Remove from heat. Add vanilla and beat with a sturdy spoon until frosting is glossy and starts to thicken. This will take a few minutes.
Pour frosting over the top and smooth across the top of the cake with the back of a spoon or spatula. Frosting will harden as it cools, so work quickly.
Allow frosting to set. Cut into pieces and serve.