Kooky cake
The Wacky Cake, also known as the War Cake, originated during the World War 2 era. This was a time of food rationing for the war effort. During this period, each person was only allowed one egg per week. Many food products were scarce. So, many recipes had to be altered, and families had to adapt with the time.
The Kooky Cake is my alternative for the World War 2 dessert, which was known as the Wacky Cake. Back in the day, this cake wasn't made with Splenda; instead, it was made with granulated white sugar. There is no butter, milk, or eggs in the actual cake itself. However, I do use butter in my homemade sugar-free chocolate frosting. If you don't know how to make homemade sugar-free powdered sugar, keep reading because I will be including my recipe for it, as well as my sugar-free chocolate frosting recipe.
Kooky Cake Ingredients:
1 ½ cups of self-rising flour
4 tablespoons of cocoa powder
1 cup granulated Splenda
1 ½ teaspoon of pure vanilla
1 tablespoon vinegar
5 tablespoon canola oil, or olive oil
1 cup of warm water
½ teaspoon of salt
Notes: Since this cake doesn't require eggs, vinegar is something that the cake needs. The vinegar is what makes the cake light, fluffy and tender.
Kooky Cake Instructions:
First, in a large mixing bowl add the wet ingredients together, combine well. Now, add the self-rising flour, Splenda, salt, and cocoa powder to the wet mixture. Incorporate the ingredients well with an electric mixer.
Pour the cake batter into a square (8x8) pan, and bake in a 350°F oven for 45 minutes. Insert a toothpick in the center of the cake, to test for doneness. (The toothpick will pull out clean when the cake is fully baked.)
When the Kooky Cake has finished baking, place it on a wire cooling rack. Allow the cake to completely cool before frosting it.
Ingredients For Sugar-Free Chocolate Frosting:
3 tablespoons of butter
3 tablespoons of cocoa powder
3 tablespoons of milk
1 teaspoon of pure vanilla
2 cups of Splenda and 2 teaspoons of cornstarch combined (Follow the recipe below for my homemade powdered sugar recipe.)
Homemade sugar-free powdered sugar substitute
To make the homemade powdered sugar substitute, combine 2 cups of Splenda with 2 teaspoons of cornstarch with a mixer. Blend on medium-high speed for roughly two minutes. (This can also be made in a food processor or a blender.)
Frosting Instructions:
In a large mixing bowl beat the butter with a mixer until it is soft and creamy in texture. Next, add in the cocoa powder, pure vanilla, milk, and powdered sugar substitute. Mix well. If the frosting is too thick add in a little more milk.