Cathy’s Wacky Cake – Cathy Schultz – NM

Community Recipes

“A fat-free, milk-free cake. If you use Splenda it’s no sugar added.

3 cups flour

1 1/2 cup sugar or Splenda

2/3 no sugar added apple sauce

2 cups water

2 tablespoons cider vinegar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons real vanilla extract

1/3 cup baking cocoa (Omit cocoa for yellow cake)

For Spice Cake use yellow cake recipe and add 2 tablespoons pumpkin pie spice.

Or the equivalent to:

1 to 1 1/4 teaspoons cinnamon

1/2 to 1 teaspoon ginger

1/4 to 1/2 teaspoon nutmeg

1/4 to 1/2 teaspoons cloves

I use the larger amounts because I like a really spicy cake. For pumpkin spice cake use 2/3 cup pumpkin in place of apple sauce.

In a large bowl, combine all ingredients and stir with a whisk or spoon until all ingredients are well mixed.

Spray baking pan and pour in mix.

Bake at 350-degrees for approximately 35 to 45 minutes depending of size of pan and oven.

Yield: One 9 x 13-inch cake

Two 8-inch or 9-inch cakes

Or about 2 dozen cup cakes.