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Nutrition Facts
Serving Size 1 (137g) Recipe makes 9 servings
Calories 408
Calories from Fat 204		(50%)
Amount Per Serving		%DV
	Total Fat 22.7g	34%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 286mg		11%
Potassium 147mg		4%
Total Carbohydrate 48.8g		16%
	Dietary Fiber 1.2g	4%
	Sugars 30.2g
Protein 3.9g		7%
detailed view... how is this calculated?

Wacky Chocolate-Orange Cake with Orange Frosting

Recipe #16106 | 1 hour | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Mille® ™
Dec 21, 2001

When I first saw this recipe (on the label of a white vinegar bottle - where else?), I thought "Vinegar in a dessert? This must be a joke!) So I made the recipe, just for the heck of it, and found it surprizingly yummy!

SERVES 9 , 1 cake (change servings and units)

Ingredients

THE CAKE

1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons olive oil or canola oil
1 teaspoon white vinegar (I kid thee not - please do not omit or substitute)
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup orange juice

THE FROSTING

1 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
3 tablespoons orange juice
1 1/2 cups heavy whipping cream
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/4 teaspoon orange extract

Directions

1
---- THE CAKE ----.
2
Preheat oven to 350 Fahrenheit.
3
Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
4
Make 3 holes in the dry ingredients.
5
Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
6
Pour orange juice over everything and mix well.
7
Spread batter evenly in the pan and bake in dish that the batter was mixed in.
8
Bake 30 minutes or until center is firm.
9
Allow to cool.
10
Refrigerate leftovers (if any).
11
---- THE FROSTING ----.
12
Combine gelatin, orange juice, and cold water in small saucepan.
13
Let stand until thick.
14
Place over low heat, stirring constantly, just until gelatin dissolves.
15
Remove from heat and cool, but do not allow to set.
16
Whip cream, sugar and vanilla until slightly thickened.
17
While beating slowly, gradually add gelatin to whipped cream mixture.
18
Whip at high speed until stiff.
19
Spread thickly on the cake.

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Featured Reviews for This Recipe

From: Chef #570804 Halifax Liz

On Aug 30, 2009

Forsuch an easy and quick cake this is very good. I think the orange juice is what makes it so much better than the original wacky cake (never liked it). Frosting is excellent, easy to make and light and can certainly be used on other cakes. Highly recommend this frosting if, like us, you do not like a heavy sugary topping.

0 people found this review helpful

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From: mmmm_gin

On Feb 4, 2009

Very nice cake. I had to toss the frosting though. Everything was going fine until suddenly the cream was starting to separate into a cottage cheese type of substance rather than continue to stiffen. I believe I followed the instructions as written (I'm kind of OCD in the kitchen... and only in the kitchen), but perhaps I'm wrong. It was my first time making a frosting with gelatin. I ended up just whipping up 3 parts heavy cream with 1 part powdered sugar and added vanilla and orange extracts to taste. Spread it on the cake and dusted the whole thing with cocoa powder, confectioners sugar, and a little orange zest. Quite enjoyable. Vinegar, who knew?

0 people found this review helpful

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From: Sylvia Ali

On Feb 19, 2002

Loved the cake, but I believe you made a mistake when you said to add water, I just added the orange juice and found it sufficient. Also I made a butter cream frosting instead and added orange juice and orange extract to it. Thank you for enhancing my days...made it twice already!!!!

10 people found this review helpful

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From: LUv 2 BaKE

On Apr 3, 2005

This is a very good fluffy moist cake. I made it with peach five alive, which basically tastes like orange juice anyway. I also decreased the sugar to a little less than 3/4 cup and decreased the oil to 1/8 cup + 1/8 cup water. This still left me with a delicious cake. Thanks for the recipe!

7 people found this review helpful

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