Quick Cockeyed Cake
A quick, moist chocolate cake with a rich cocoa flavor, perfect for satisfying sweet cravings with minimal fuss and simple ingredients.
Ingredients
Instructions
- Put sifted flour into a bowl.
- Add cocoa, soda, sugar, and salt. Mix well.
- Pour the dry mixture into a greased 9x9-inch square pan.
- Make three holes in the dry mix.
- Into one hole, pour oil; into the second, pour vinegar; into the third, pour vanilla.
- Pour cold water over all.
- Beat with a spoon until nearly smooth and no flour is visible.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour. You can also use apple cider vinegar instead of regular vinegar for a hint of sweetness. If you prefer a sweeter cake, increase the sugar by a couple of tablespoons. Ensure all ingredients are at room temperature for better mixing, and sift the cocoa to avoid clumps.
Serving Suggestions
This cake is delightful on its own or topped with a dusting of powdered sugar. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with a hot cup of coffee or tea, making it perfect for an afternoon snack or dessert. For a fun twist, try serving it alongside a scoop of blueberries jubilee.
Storage & Reheating
Store any leftover Quick Cockeyed Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply microwave individual slices for about 10-15 seconds or warm them in a preheated oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cockeyed Cake contains roughly 152 calories, with 3g protein, 29g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1003mg per serving (44% 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 use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour or almond flour, but be aware that the texture may vary. If using gluten-free flour, a blend that includes xanthan gum is recommended to maintain cake structure.
What can I add for extra flavor?
Adding chocolate chips or nuts can enhance the flavor and texture of the cake. For a more decadent version, consider swirling in some peanut butter or Nutella before baking.
Is it possible to make this cake vegan?
Absolutely! This recipe is already quite close to being vegan. Simply substitute the cooking oil with a neutral vegetable oil and ensure your sugar is vegan-friendly. The vinegar and water combination serves as a great egg replacement.
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).