There's something about quarantine that makes you need chocolate, isn't there? All right, maybe EVERYTHING makes some of us need chocolate! But I can't think of a better time to indulge than now. As you can see, our cake nearly flew out of the pan - I didn't even get a photo before we'd eaten almost the whole thing! And we all agreed that it was just what we needed.
This cake has been a favorite for years. I can't remember exactly where we got the original recipe - probably a modification of Wacky Cake from Whole Foods for the Whole Family - but we love it! It's so soft, moist, and absolutely perfect for carrying a load of chocolate chips! Baking soda and vinegar are the leavening, and mini chocolate chips spread deliciously throughout. No one will ever believe that you mixed this up in ONE BOWL in about five minutes. You can even mix it in the pan you're going to bake it in!
All right, enough raving. Let's get baking so you can taste it for yourself!
1 1/2 cups flour (we used whole wheat)
1/2 cup brown sugar, packed
1 tsp. baking soda
1/2 tsp. salt
1/2 cup mini chocolate chips (large would work, too - or you could chop large smaller)
1/3 cup oil
1 tsp vanilla (real vanilla is best!)
1 tsp vinegar (we use apple cider)
1 cup water
Mix dry ingredients in small bowl. Add wet ingredients and mix. Pour into a square or round 8-9" pan (double the recipe for a 9 X 13 pan). Sprinkle additional chocolate chips on top. Bake at 350 degrees for 35-40 minutes. Serve hot - but it's amazing room temperature, as well! Leftovers can even be frozen, and defrosts very nicely on a wire rack. Yep, sounds about perfect for quarantine!