Old School Wacky Cake

1-1/2 c. all-purpose flour
3/4 c. granulated sugar
1/3 c. unsweetened cocoa
1 t. baking soda
1/2 t. kosher salt
1/3 c. canola oil
1 T. distilled white vinegar
2 t. vanilla extract
1 c. cold water

Icing:
1/3 c. butter
1/4 c. whole milk
3 T. unsweetened cocoa
2-3/4 c. powdered sugar, sifted
1 t. vanilla extract

1/4 c. chopped toasted pecans, for topping

Preheat oven to 350 degrees.

Sift flour, sugar, cocoa, baking soda, and salt into an ungreased 8 x 8" baking pan. Spread mixture evenly in pan. Make 1 large well and 2 small wells in mixture in pan. Carefully pour oil into the large well, vinegar into 1 small well, and vanilla into remaining small well. Pour water evenly over the entire mixture. Stir everything together with a fork until combined.

Bake until a wooden pick comes our clean, 25-30 minutes. Transfer in pan to a wire rack.

While cake cools, cook butter, milk, and cocoa in a small saucepan over medium-low heat, stirring often, until mixture comes to a simmer. Remove from heat. Gradually whisk in powdered sugar and vanilla until completely smooth.

Pour icing over warm cake. Sprinkle with chopped pecans. Cool completely, about 2 hours.

Serves 6.

Adapted from Southern Living magazine, March 2020, p. 133.