Another recipe that I will be making regularly! This truly is an oldie but goodie.This would be delicious with your favorite pizza toppings added in as well. I would suggest ham, bacon, olives, sausage, banana peppers, whatever you normally add to your pizza would likely be a good addition.Swap the regular pasta for gluten free if needed.I made this on a night my son’s friends were over hoping it would be a hit and it sure was.Im going to format this into a more standard recipe post.For the pasta I highly recommend using the Creamettes brand. It really is extra good.It calls for Ragu, I just used whatever spaghetti type sauce I had on hand.
1 lb ground beef
1 onion chopped
2 Tbls butter or olive oil
1 green pepper chopped
1 jar spaghetti sauce
1 can tomato paste
2 small cans of mushrooms drained
1 package slices pepperoni
1 box of pasta in your choice of shape shells, swirls, etc
1 C shredded mozzarella cheese
DirectionsSaute onion in olive oil or butter until translucent. Add ground beef and green pepper, cook. While that is browning cook pasta to slightly underdone. Drain grease from meat then add spaghetti sauce, tomato paste, mushrooms, and pepperoni. Stir all together and then stir in pasta. Sprinkle cheese on top and bake 30-45 minutes at 350 degrees. Bake until bubbling and cheese is browning.I didn’t have an issue but you might want to not mix in all the pasta until you are sure there is enough sauce. You could add up to about a 1/4 cup of water if needed or just use less pasta.
It was definitely the name that caught my eye! I mean who doesn’t want cake that’s wacky? This recipe for Wacky cake is wacky because it contains no eggs, milk, or butter. Plus you can mix it up right in the pan you will bake it in. So wacky! Even more wacky is how delicious it is even missing what we assume are essential cake making ingredients.
This chocolate wacky cake is so good you won’t even be able to tell there are no eggs or butter! It’s that good!
No eggs and no butter makes this vintage cake vegan, low sodium, and it has no cholesterol. Not to say it’s a health food by any means but, if those are things you are watching this is a good choice for you.
I actually found two versions of this cake. One in Grandma R’s recipe box and one in my estate sale find. They were very similar but I decided to go with the one from Grandma R’s box. How adorable is this recipe card! I wish I could find ones like this now!
Wacky Cake History
Wacky Cake was likely created during WWII. When milk and eggs were scarce because of rationing. How resourceful you had to be to come up with meals and desserts without what we consider to be must have ingredients.
After posting in r/Old_Recipes I learned that this was a really popular cake! In a handwritten recipe group on Facebook one person said it is the cake their Mom always made for birthdays. I just love recipes with such an interesting history. What connections we have from old recipes like this. It’s always fun to know others over time have been making and enjoying the same foods.
Wacky Cake Frosting Suggestions.
The recipe didn’t specify if it needed frosting or not so I let it cool and tried a piece. Obviously I thought it needed frosting. It would also be good dusted with powdered sugar too. I hate to admit to you all that I used store bought frosting. What can I say I was in a rush and panicked ! This cake is so delicious, light, and moist. Amazing and not to sweet. It would be an excellent cake to top with a decadent homemade frosting. If you have seen my White Fudge Frosting recipe you will know I’ve yet to perfect one of my handwritten frosting recipes.
I now have the best and easiest Cream Cheese Frosting recipe to share with you! Thanks to my friends in the Vintage Recipe Test and Share Facebook group. Please feel free to join us in testing vintage recipes so we can preserve them here and share with family and friends.
A classic chocolate cake named for its lack of eggs and butter. Born out of necessity from WWII rationing, Wacky Cake is a family favorite.
Once cool frost with your favorite frosting or dust with powdered sugar.
1 1/2 C flour
1 C sugar
1/2 tsp salt
1 tsp baking soda
3 Tbsp cocoa
1 Tbsp vinegar
6 Tbsp vegetable oil
1 tsp vanilla
1 C cold water
In 8×8 ungreased pan stir all ingredients until mixed well.
Bake at 350 for 25-35 minutes. The whole surface will look uniform when done.
Per Serving: 245 calories; 9.5 g fat; 39.2 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 269 mg sodium.
Wacky Cake Recipe Tips
Don’t dirty a bowl! Mix this easy cake right in the 8×8 pan you are going to bake it in!
Try to not poke the cake to check if it’s done. This can cause the cake to collapse. It will still be delicious but won’t look as pretty. When it’s done the top will be look uniform.
Substituting the 1 C of water with 1 C of cold coffee adds a nice flavor for coffee lovers.
Be sure to check out some of my other vintage recipes! I think you will enjoy Potato Chip Cookies, the chips add just the right about of salty and crunch. Grandma S’s Cavatini would be the perfect type of home cooking to serve with this classic cake!
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This one skillet recipe is a combination of the Sausage and Rice Skillet and Green Pepper Steak recipes. Both are easy for busy nights. And simple to swap ingredients based on what you have on hand and diet needs.
Now if you are Korean you are going to want to stop reading! This is the least authentic Korean food. At least compared to what I have had.
The Korean BBQ Sausage doesn’t taste too different from the regular smoked sausage I usually buy.
Johnsonville Korean BBQ Sausage cut up
1/2 onion diced
Green Pepper diced
Rice or riced cauliflower
Broth or water
Brown sausage and onion in olive oil in a large skillet. Prepare rice or riced cauliflower. If using cauliflower squeeze as much liquid out as possible it will taste so much better. Mix in rice. Add about a cup of broth or water and approximately 1/4 C of soy sauce. Let simmer with a lid for 5-10 minutes. Add green pepper and any other veggies and cook until done.
To avoid the cauliflower taste taking over squeeze as much liquid as possible from your cooked riced cauliflower. Squeeze and squeeze some more.
This recipe came to us from the box I bought at an estate sale. I wish I knew more about it. Someday I will do some research and see if I can find out about the boxes original owner. For now it’s being used and loved by me.
I’m surprised I have never made something like this. I never would have thought to use salsa with smoked sausage. We use smoked sausage rather often because it’s so versatile and delicious.
When picking it up for this recipe I found a Korean BBQ flavor and am excited to experiment with that! I think it would work good in the Green Pepper Steak recipe. Either as a replacement for the steak or an addition. I will keep you posted.
It might surprise you but the only change to this Sausage and Rice Skillet recipe was to use riced cauliflower.
Enough chatter let’s get to the recipe!
Sausage and Rice Skillet
1 14 oz package smoked sausage
1/2 C chopped onion
1/2 C green pepper
1 1/2 C long grain rice (or whatever you have on hand)
2 C water
1 14 oz can stewed tomatoes undrained
1 tsp salt
1/2 tsp chili powder
2/3 C salsa
1/2 tsp ground cumin
Cook sausage in skillet over medium heat until it starts to sizzle.
Add onion and green pepper, cook stirring occasionally until tender.
Add rice, mix well. Stir in water, tomatoes, salsa, salt, chili powder, and cumin.
Bring to boil, reduce heat to low. Simmer 20 minutes until liquid is absorbed.