Cheyene (Wacky) Cake
A moist, chocolatey sheet cake with a surprising vinegar and oil twist, perfect for quick desserts, family gatherings, or chocolate lovers seeking a nostalgic treat.
Ingredients
Instructions
- Sift dry ingredients into a large bowl.
- Make three wells in the dry ingredients.
- Put vanilla in one well, vinegar in another, and oil in the third.
- Pour 2 cups water over all ingredients.
- Stir until well mixed.
- Pour batter into a 13 x 9 x 2-inch ungreased pan.
- Bake at 375°F (190°C) for 25 to 30 minutes.
- Let cool and frost as desired.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you're out of vegetable oil, canola oil or melted coconut oil are great substitutes. Make sure to sift the dry ingredients thoroughly to avoid lumps. This cake is naturally vegan, making it a great choice for vegan recipes. Add nuts or chocolate chips for extra texture if desired.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or whipped cream for added indulgence. Serve it alongside fresh strawberries for a refreshing contrast, or enjoy it with a cup of coffee. For a fun twist, consider serving it with Strawberry Smoothies for a delightful dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold. Frosted cake can also be stored this way; just ensure the frosting is set before covering.
Nutrition & Diet Analysis (per serving)
Each serving of Cheyene (Wacky) Cake contains roughly 204 calories, with 2g protein, 23g carbohydrates, and 9g fat. It is a good source of vitamin C (16% of the Daily Value) and vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 744mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking soda and cocoa powder are also gluten-free. The texture may vary slightly, but it should still turn out delicious.
What type of frosting goes best with Cheyene Cake?
A simple chocolate or vanilla buttercream frosting works wonderfully with this cake. Alternatively, a light glaze made from powdered sugar and vanilla can complement the cake's rich flavors without overwhelming it. You might also try whipped cream for a lighter option.
Can I add fruit to the batter?
Absolutely! Adding fruits like mashed bananas or applesauce can enhance the cake's moisture and flavor. Just be sure to adjust the liquid ingredients slightly if adding a significant amount of fruit to maintain the batter's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).