Wacky cake sounds great (but then anything featuring caramel has me at hello) But don't feel bad about egg references! Let me take the heat: I've not been blindsided by egg inflation because I've been buying pastured eggs direct from the farmer for years, paying $6 or $7 a dozen. Buying good food costs more (no fears, I save by limiting eating out, prioritizing good food at home, and seldom eating expensive cuts of meat) Please, folks, support your local farmers, wherever you can. Their eggs look and taste better because they are. And there endeth the sermon. 😀 Or ignore me, rando preacher, and make Anne's yummy Wacky Cake. It's all good.
Wow! Those are quite the directions. Never ever seen anything like them and wacky is a great name for the cake. Thanks for sharing it, Anne, and Happy Valentine Day!
We still have sweets in the freezer from Christmas and have been indulging since the holidays…so hubby and I said to each other “no new treats for Valentine’s Day…!” But I think I will now have to make this Wacky cake today… especially once I read about the caramel frosting!! Yummmm!
Wacky cake was one of the first things I baked. Probably around 5th grade. Making the 3 wells & then seeing the chemical reaction when you mixed everything was amazing. I rediscovered it recently when Julia Turshen made a version in class subbing coffee for water. A good idea.
I love this and can’t wait to try it! Also excited for an easy caramel recipe. Thank you, as always, Anne!
Also wanted to say I took your Champagne cake recipe and subbed in for the bubbly a delicious black currant mead I brought back from Charleston. This was for my husband for Valentine’s Day, so more to his taste. And since the mead had such a dark color, it tinted the buttercream lavender, so I didn’t need to use food coloring! I topped it with dried lilac flowers from my garden. Your recipe as a base made such a moist and beautiful cake; I’ll definitely bake it again. I used a square and round pan to make the thing heart-shaped 💜. Hubs was really bowled over!
Wacky cake sounds great (but then anything featuring caramel has me at hello) But don't feel bad about egg references! Let me take the heat: I've not been blindsided by egg inflation because I've been buying pastured eggs direct from the farmer for years, paying $6 or $7 a dozen. Buying good food costs more (no fears, I save by limiting eating out, prioritizing good food at home, and seldom eating expensive cuts of meat) Please, folks, support your local farmers, wherever you can. Their eggs look and taste better because they are. And there endeth the sermon. 😀 Or ignore me, rando preacher, and make Anne's yummy Wacky Cake. It's all good.
i'll have to compare this recipe to my MIL's. That's the one I use. Thanks for the caramel icing.
Wow! Those are quite the directions. Never ever seen anything like them and wacky is a great name for the cake. Thanks for sharing it, Anne, and Happy Valentine Day!
We still have sweets in the freezer from Christmas and have been indulging since the holidays…so hubby and I said to each other “no new treats for Valentine’s Day…!” But I think I will now have to make this Wacky cake today… especially once I read about the caramel frosting!! Yummmm!
Happy Valentines Day .Keep up the fine work and encouragement to keep cooking.Julie.
Love a good wacky cake, Anne!
Wacky cake was one of the first things I baked. Probably around 5th grade. Making the 3 wells & then seeing the chemical reaction when you mixed everything was amazing. I rediscovered it recently when Julia Turshen made a version in class subbing coffee for water. A good idea.
I love this and can’t wait to try it! Also excited for an easy caramel recipe. Thank you, as always, Anne!
Also wanted to say I took your Champagne cake recipe and subbed in for the bubbly a delicious black currant mead I brought back from Charleston. This was for my husband for Valentine’s Day, so more to his taste. And since the mead had such a dark color, it tinted the buttercream lavender, so I didn’t need to use food coloring! I topped it with dried lilac flowers from my garden. Your recipe as a base made such a moist and beautiful cake; I’ll definitely bake it again. I used a square and round pan to make the thing heart-shaped 💜. Hubs was really bowled over!