“Fast as Lightning” chocolate cake – rich, deep chocolate dense cake – so good! We used to make this when we were kids. We always called it “Lightning Cake”, but other names for this recipe are “Wacky Cake”and “Depression Cake.” The cake batter does not contain butter, eggs or milk.
When we were kids, this was one of the frequently used recipes taped to the inside of the cabinet door where the baking supplies were stored. Laurie and I also remember seeing the recipes for Unbaked Chocolate Cookies, Chocolate Chip Cookies, Brownie Drops and Crumb Topping for Apple Crisp. Delicious treats!
This recipe is so simple! You just put all the ingredients in a bowl, combine the ingredients with a whisk, and pour the mixture into a pan and bake.
As kids, we loved to see the fizz created when the baking soda and vinegar were added at the same time.
This cake is perfect with a dollop of whipped cream or vanilla ice cream,
but you could also add icing and sprinkles for fun or special celebrations.
These little edible wafer paper butterflies are from Fancy Flours. These are no longer available, but they have similar ones available on their website.
https://www.fancyflours.com/product/Butterflies-Blue-Lavender-Hues-Wafer-Paper/292
How excited are you for the time when we can go out to eat or even just go out? I love going to stores like T.J. Maxx and Marshall’s to find “treasures” like this baking dish. It is Vera Bradley design – who knew? A bargain for sure at $9.99…I mean you are saving money by buying it!
Lightning Cake
Ingredients
- 3 cups flour
- 6 tablespoons cocoa
- 1 teaspoon salt
- 2 cups sugar
- 2 teaspoons soda
- 2 teaspoons vanilla
- 10 tablespoons melted shortening (can use vegetable oil)
- 2 cups cold water
- 2 tablespoons vinegar
Instructions
- Preheat oven to 350 degrees and lightly spray 9 x 13 pan with vegetable oil spray.
- Combine all the ingredients in large bowl and pour into 9 x 13 pan.
- Bake at 350 degrees for about 30 minutes, until toothpick comes out clean when poked into the center.
- Let cool. Delicious topped with Buttercream Frosting, vanilla ice cream or homemade whipped cream.
For the above photos, I made a half-batch of the recipe and baked it in an 8″ x 8″ inch baking dish.
