My Communal Table

Wacky Cake

I am not baker by any means. Actually, I do not even have much of a sweet tooth, but do expect a quick fork jab in your hand if you even try to take a french fry from my plate. Now, I have a son with real sweet tooth and I have a inclination of indulging it because he is allergic to everything else. He is so patient when we are at school or social events and the food that is served is nothing he can eat due to his allergies. He’ll say, “It’s okay, mommy. I was not hungry anyway.” Ohhh, it just breaks my heart a little, but my pride of how well he handles these situations everytime heals the heart break immediately. So I bake…so I indulge.

Wacky cake, crazy cake or depression cake are some of the names that I have heard it called. This spongy rich cake is made with oil, cocoa, and vinegar, but no eggs and dairy. Eggs and dairy were not readily available during the Depression, so the wacky cake was born. You can make it with everything you have in your pantry. It was present at almost every Methodist potluck I attended in my childhood. I also remember that is was the only cake my mom ever made right it in the same pan that she baked it in. I revisited this recipe when I learned that my son had allergies. I have heard it touted as a vegan cake, but giggle at the thought of explaining to the ladies at the church social back in the 70’s-80’s what the word “vegan” meant. How the world has changed, huh? This cake is just good, fast and easy to make and my son can eat it.

Original Version:
1 1/2 cup all purpose flour
1 cup sugar
4 T. cocoa powder
1 t. baking soda
1/2 t. salt
1 t. vanilla
1 T. vinegar
6 T. vegetable oil
1 cup water

1. Preheat oven to 350F.
2. In a 9inch square baking pan, mix all the ingredients through salt. Make sure that it is all blended well.
3. Then add vanilla, vinegar, oil and water. Stir well.
4. Bake in oven for approximently 25-30 minutes. You want to make sure that is not over cooked.

My version:
Add 1 banana mushed
Use only 5 T. oil
Replace 1/2 of the water with coffee

4 T. butter
1 cup powdered sugar
1 T. Cocoa powder
1-2 T. Milk/Rice Milk

1. In microwave safe dish, melt butter in microwave.
2. Stir in the sugar and cocoa.
3. Slowly add in milk until smooth

Banana Cake version:

Omit cocoa powder
2 mashed bananas added
only 4 T. oil
add extra 1/2 t. vanilla
a few grates of nutmeg

Note: We placed a few ripe pear slices on top before we baked it. Turned out great. Do not know why you could not add strawberries or blueberries. Endless possibilities.

I am here to say Wacky Cake is one sane and satisfying cake. I would love to hear about your different takes on this recipe and about the wacky family members you make it for. Super good and cost effective on top of it.

Pull up a chair, Elizabeth


Aunt Marge’s Sugar Cookies
April 25, 2010, 7:57 pm
Filed under: Desserts | Tags: , , ,

My mother remembers as a child discovering a big clay crockery filled with sugar cookies down in the root cellar below her grandparents house. The perfect cool place to store these delicious morsels. Her grandparents lived on a farm in northern Michigan. I have a great visual of my mom and her cousins sneaking down into the cellar grabbing big fluffy cake like cookies through out the day of play.

My Great Aunt Marge was the one of my grandmothers’ generation that earned the family’s respect for having the best “hand” for making these cookies. She made these almost everyday of her over 50 year marriage to Uncle Lyle because they were simply his favorite cookie. She wanted to make sure that he always had one when he got off the tractor at the end of day. Aunt Marge never made another sugar cookie after Uncle Lyle passed away. She could not bear it. Now that is food of love.

The batter needs to be chilled for 24 hours after making it. You also need to roll out and cut out one tray of cookies at a time, because it is so important to keep the dough cool. I bet my Aunt Marge kept the dough in the fridge and just cooked up one tray at a time. I can not imagine that the dough would not be good for a week in the fridge.

My sister, Suzanne, makes these the most of our generation, because it is one of her childrens favorites. It is one of her foods of love. Her advice is to keep everything chilled, work fast without too much handling, and no substitution of ingredients. When I asked her if the cookies freeze well, she said, “I have no idea, they never last that long.”


1 cup sugar, plus more for dusting the top of the cookie
1 cup lard
1 cup buttermilk
1 teaspoon baking soda
1 egg
1/4 cup white karo syrup
1 1/2 teaspoon lemon flavoring
3 cups flour, plus more for bench flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder

1. Beat lard and sugar together.
2. Dissolve baking soda in the buttermilk and then add to sugar and lard.
3. Add egg, karo syrup, and lemon flavoring.
4. Beat together.
5. Sift flour, salt, baking powder, and nutmeg all together.
6. Add dry ingedients to wet ingredients and mix together.
7. Chill dough for 24 hours. Yes, 24 hours.
8. Preheat oven to 425F.
9. Generously flour your board. Take 1/3 of the dough out on floured board and put the rest in the fridge.
10. Roll the dough out to about 3/8 inch thick. It is really delicate, so work fast. Warm dough is a lot harder to work with.
11. I use an old stewed tomato can with each end cut out as my cookie cutter. Make sure that is floured as well.
12. Place on parchment lined baking sheet. Dust tops of cookies with sugar.
13. One tray at a time in oven and bake for 6-8 minutes. They puff up nicely, but pull them out before they look done. Overcooking these cookies is a crime. A crime, I say!

It is hard to discribe what these cookies mean to my family. I think of the love that Aunt Marge had for her husband every time I make these cookies. I remember several generations back have made these exact cookies for the people that they love. I smile knowing it will go on.

Salted Brown Butter Rice Cereal Treats
December 13, 2009, 9:05 pm
Filed under: Desserts | Tags: , ,

Rice Cereal Treats are hard to improve on, but I have found a way, thanks to a fellow food blogger, She posted this recipe and I knew that I had to try them. I altered the recipe a little and substituted real butter to earth balance (a vegan butter substitute because my son has dairy allergies), so my son can partake in eating them.

The salt and extra butter put these treats on a whole new level. Browning the butter makes it that much better or should I say that much nuttier. I was not sure if kids would like the new version, but it was a huge hit.

1/2 cup butter or earth balance
1 teaspoon salt
1 10.5 oz bag of marshmellows
6 cups puffed rice cereal

1. Melt butter in large saucepan over low heat. Let it turn a light brown to add an extra layer of flavor.
2. Add salt.
3. Add marshmellows and stir until completely melted.
4. Remove from heat.
5. Stir in cereal and continue to stir until well coated.
6. Using a buttered spatula or waxpaper, press mixture evenly into13x9 pan.
7. Cut into squares when cool.

I do not know anyone that does not like a rice cereal treat, so for it and make them and share. I have even froze them, but you will not have any left if you make them.

Pull up a chair, Elizabeth