Wacky Cake & Creamed Chipped Beef on Toast

2017-01-24-chocolatecake-5-600x400Wacky Cake is one of the first recipes I remember my mom teaching me to make.  I had forgotten all about baking Wacky Cake until I read Twice Loved by Wanda & Brunstetter that mentioned the recipe.  The story is set in 1945 and celebrates Christmas.  At the end of the novel, there is a section on Wartime Recipes.  I had no idea two of my favorite comfort foods actually were aimed to stretch food rations.  Though I didn’t have to worry about rations when I was growing up, I’m glad these recipes stood the test of time!

WACKY  CAKE (My Mom’s recipe)

1 C Sugar

3 TBS Cocoa

1 1/2 C Flour

1 tsp Baking Soda

1 pinch Salt

1 C Cold Water

6 TBS Vegetable Oil (original recipe says “Salad Oil”)

1 TBS Vinegar

1 TBS Vanilla

Sift dry ingredients together into an ungreased 8×8 baking pan. Make 3 holes in dry ingredients. Put Vinegar in one hole; Oil in one and Vanilla in one. (Mom thinks this might have been just to keep kids busy when they were helping.) Pour cold water over all and stir until moist. Bake 25-30 minutes at 350 degrees.  Leave in pan & frost.


1 C Powdered Sugar

2 TBS Cocoa

2 TBS Melted Butter

2 T Cream or Evaporated Milk

1 pinch Salt


CREAMED CHIPPED BEEF ON TOAST (from Twice Loved by Wanda & Brunstetter)

2 TB S Butter

1 (4 oz) package of chipped beef (can be rinsed to reduce the salt), chopped or shredded.

2 TBS Flour

2 C Milk


Melt butter in A saucepan over medium heat. Add beef, stirring to coat in butter. Add flour, stirring to coat beef, and cook for about 5 minutes. Slowly add milk, stirring continuously as it comes to a boil and thickens. Pepper to taste. Serve over toast.


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