Peach Ice Cream

3 large peaches, peeled and sliced

4 c. whole milk

1 14-oz. can sweetened condensed milk

1 5-oz. can evaporated milk

1/4 c. sugar

1 T. pure vanilla extract

1/2 t. kosher salt

Pulse peaches in a food processor just until smooth with some chunks remaining, 10-12 times.

Combine peaches, whole milk, condensed milk, evaporated milk, sugar, vanilla, and salt in a bowl. Cover and refrigerate until cold, about 2 hours.

Pour chilled ice cream base into an ice cream maker. Process according to manufacturer's directions. Freeze until firm, at least 2 hours and up to overnight.

Makes 8-10 servings.

Adapted from Country Living magazine, June-July 2025, p. 96.   

Berry Basket Upside-Down Cake

Cooking spray

1/3 c. light brown sugar

4 T. unsalted butter

1 T. water

1 t. kosher salt, divided

3 c. mixed fresh berries (such as blueberries, blackberries, and raspberries)

2 large eggs, at room temperature

1 c. granulated sugar

1/2 c. sour cream, at room temperature

1/2 c. vegetable oil

1 t. vanilla extract

1-1/2 c. all-purpose flour

2 t. baking powder

1 t. ground cinnamon

Preheat oven to 350 degrees. Coat a 9" round cake pan with cooking spray.  

Stir together brown sugar, butter, water, and 1/4 t. of the salt in a small saucepan; cook over medium heat until sugar is dissolved, 1-2 minutes. Transfer mixture to prepared pan; spread in an even layer. Top evenly with berries. Set aside.

Whisk together eggs, granulated sugar, sour cream, oil, vanilla, and remaining 3/4 t. salt in a large bowl. Sift in the flour, baking powder, and cinnamon. Gently fold flour mixture into sour cream mixture using a spatula until just combined. Spread batter over berries in an even layer.

Bake in preheated oven until top is golden brown and a wooden pick inserted into center of cake comes out mostly clean, 45-50 minutes. Let cool in pan on a wire rack for 15 minutes. Place a cake plate on top of pan; invert cake onto plate. Serve warm or at room temperature.

Serves 8. 

Adapted from Southern Living magazine, May 2024, p. 113.

Chocolate-Hazelnut Swirl Cake

Streusel: 

2 T. all-purpose flour

2 T. light brown sugar

1 pinch kosher salt

2 T. cold unsalted butter, cubed

1/2 c. toasted chopped hazelnuts

Cake:

Cooking spray

Parchment paper

2-1/4 c. all-purpose flour

2 t. baking powder

1/2 t. kosher salt

1/2 c. (1 stick) unsalted butter, softened

1-1/2 c. granulated sugar

2 large eggs

2 t. pure vanilla extract

2/3 c. whole milk

1/3 c. hazelnut-chocolate spread (such as Nutella)

2 T. unsweetened cocoa powder

1 T. warm water

Aluminum foil

To make the streusel, whisk flour, sugar, and salt in a bowl. With fingers or a fork, work butter into mixture until crumbly. Stir in chopped hazelnuts and set aside.

Preheat oven to 350 degrees. Coat a 9 x 5" loaf pan with cooking spray. Line pan with parchment paper, leaving a few inches of overhang on long sides. Coat parchment with cooking spray.

Combine flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

With mixer on low, add half of flour mixture to butter mixture. Then add half of milk, beating until just combined. Repeat with remaining flour mixture and milk.

Transfer half of batter to empty flour mixture bowl. Add hazelnut-chocolate spread, cocoa powder, and  water. Stir until combined.

Place 1/4-c. scoops of batter into prepared pan, alternating chocolate and vanilla. Use a knife to spread each scoop of batter to edges of pan. Gently run knife through batter lengthwise a few times to swirl. 

Bake until puffed and top is set, about 40 minutes. Sprinkle with streusel. Continue baking until a toothpick inserted in center comes out clean, 20-25 minutes. (Cover with aluminum foil during final 10 minutes to prevent excess browning.) Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing, about 1 hour.   

Makes 1 loaf (about 10 slices).

Adapted from Real Simple magazine, Sept. 2023, p. 136.

Maple Gooey Butter Cake

For the base:

1 c. salted butter, melted, plus more for greasing pan

2-3/4 c. all-purpose flour, plus more for dusting pan

1-1/3 c. granulated sugar

2 t. baking powder

1/2 t. table salt

1/3 c. maple syrup, at room temperature

1 large egg, at room temperature

1 t. vanilla extract

For the topping:

8 oz. (1 package) cream cheese, softened

3/4 c. confectioners’ sugar, plus more for sprinkling

2 large eggs, at room temperature

1/2 c. maple syrup, at room temperature

1/4 t. maple extract (optional)

Preheat your oven to 325 degrees and set a rack to the middle position. Grease a 9x13-inch baking dish with a thin layer of butter, then sprinkle with some flour, tilting the dish to coat evenly. Discard excess.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, maple syrup, egg, and vanilla. Add butter mixture to dry ingredients and stir with a spatula until evenly combined. Use your hands to press this mixture into an even layer in the bottom of the prepared pan. 

Using a stand or handheld mixture, beat the cream cheese with the confectioners’ sugar and eggs in a large bowl until smooth. Add maple syrup and maple extract (if using). Beat until smooth. 

Pour the topping over the cake base. Bake until the edges are golden brown and the center is puffed but still jiggles slightly when you shake it, 45-55 minutes. Cool to room temperature. Sprinkle with additional confectioners’ sugar just before serving.

Makes 12 servings.

Adapted from Yankee magazine, March/April 2020, p. 60.

Orange-Rosemary Icebox Cookies

Grated zest of 1 orange

2/3 c. granulated sugar

1/4 c. confectioners' sugar

1 T. finely chopped fresh rosemary

1/2 t. kosher salt

2 sticks unsalted butter, at room temperature

1 large egg, separated, plus 1 egg yolk

2 c. all-purpose flour

2 T. sanding sugar

Combine the orange zest, granulated sugar, confectioners' sugar, rosemary, and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1-2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (Dough will be very soft.)

Divide the dough in half and place each half on a sheet of plastic wrap; shape each into a 10"-long log. Wrap the 2 logs tightly and refrigerate until firm but not hard, about 1 hour. Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. 

Lightly beat the egg white in a small bowl. Brush 1 log all over with some of the egg white, then sprinkle with 1 T. sanding sugar. Using a sharp knife, slice the log into 1/4 to 1/2" rounds. Arrange the slices 2" apart on one of the prepared pans. Repeat with the second log of dough.

Bake, switching the pans halfway through, until the cookies are golden around the edges, 20-24 minutes. Transfer the pans to racks and let cool 5 minutes; then remove the cookies to the racks to cool completely.

Makes about 36 cookies.

Adapted from Holiday Cookie Cookbook, p. 47. 

Lemon-White Chocolate Chip Cookies

2-1/4 c. all-purpose flour

1 t. baking soda

3/4 t. cream of tartar

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1 c. sugar

1 T. finely grated lemon zest (from 2 lemons), plus 1 T. lemon juice

2 large eggs

1/2 t. pure vanilla extract

1-1/2 c. white chocolate chips

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Whisk the flour, baking soda, cream of tartar, and salt in a medium bowl. In a separate large bowl, beat the butter, sugar, and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches, until combined. Stir in the white chocolate chips with a wooden spoon.

Drop heaping T. of dough about 2" apart onto the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges, 10-12 minutes. Transfer the pans to racks and let cool 3-5 minutes, then remove the cookies to the racks to cool completely.

Makes about 36 cookies.

Adapted from Holiday Cookie Cookbook, p. 20.    

Glazed Citrus Cookies

2 c. all-purpose flour

1/4 t. baking soda

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1-1/4 c. granulated sugar

1-1/2 T. finely grated citrus zest, divided, plus 2-3 T. juice (orange, lemon, lime, or grapefruit)

2 large egg yolks

3/4 t. lemon extract

1/4 t. orange extract

1 c. confectioners' sugar, sifted

Whisk the flour, baking soda, and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 T. citrus zest, and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.

Line 2 baking sheets with parchment paper. Drop rounded T. of dough about 2" apart onto the prepared pans. Freeze at least 30 minutes or overnight.

Preheat the oven to 375 degrees. Bake the cookies straight from the freezer, 1 pan at a time, until the edges are set and the bottoms are lightly browned, 15-17 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cookies to the rack to cool completely.

Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 T. citrus juice, and remaining citrus 1/2 T. zest in a medium bowl until thick and smooth. (Add 1 more T. citrus juice if the glaze is too thick.) Spread the glaze on the cookies. Let set about 1 hour.

Makes about 24 cookies.

Adapted from Holiday Cookie Cookbook, p. 19.

Apple Cider Doughnut Tower

1-1/2 c. heavy whipping cream

8 oz. cream cheese, softened

1/2 c. confectioners' sugar

1/4 c. pure maple syrup

1/2 t. vanilla extract

1/4 t. kosher salt

28 apple cider doughnuts

1 c. jarred caramel topping

Chopped toasted pecans, for serving

Beat whipping cream in a large bowl with an electric mixer until stiff peaks form, about 2 minutes. 

In a separate bowl, beat cream cheese, sugar, syrup, vanilla, and salt until smooth, 2-3 minutes (no need to clean beaters). Gently fold whipped cream into cream cheese mixture.

Spread 1 tablespoon whipped cream mixture over center of a cake stand or platter. Place 1 doughnut in center and arrange 6 doughnuts in a circle around center. Spread 1 c. whipped cream mixture over top.

Repeat with 7 doughnuts and 1 c. whipped cream mixture. 

Repeat with 5 doughnuts in a circle, with edges touching, on top. Spread on 3/4 c. whipped cream mixture. 

Repeat with 5 doughnuts and 3/4 c. whipped cream mixture, stacking directly on top of previous layer. 

Arrange 3 doughnuts in a circle, with edges touching, on top. Spread on 1/3 c. whipped cream mixture. 

Place remaining doughnut on top.

Spoon caramel topping over doughnut tower. Top with remaining whipped cream mixture and pecans.

Serves 16.

Adapted from Real Simple magazine, Oct. 2021, p. 24.

Sticky Toffee Pudding

Puddings:

Nonstick cooking spray

1 c. pitted dates, chopped

1 c. boiling water

3 T. butter, cold and diced

1 t. baking soda

1/4 t. kosher salt

1/3 c. demerara sugar*

1/3 c. dark brown sugar

2 eggs

3/4 t. vanilla extract

1/2 c. plus 2 T. flour

Sauce:

8 T. butter

2-1/4 c. heavy cream

9 T. dark brown sugar

1/4 t. kosher salt

For serving: candied nuts, ice cream, and/or whipped cream 

*Can use turbinado sugar, light brown sugar, or granulated sugar. If using granulated sugar, add 1 t. molasses.

Place chopped dates in a bowl and cover with boiling water. Allow dates to soften (about 10 minutes).

Preheat oven to 350 degrees. Grease muffin tins with nonstick spray. 

Combine butter, baking soda, salt, demerara sugar, brown sugar, eggs, flour, and vanilla in a food processor. Pulse until just combined.

Add softened dates and 1/2 c. of the soaking water to the flour mixture. Using the food processor, pulse until well combined but not completely liquified.

Pour batter into greased muffin tins and bake for about 6 minutes; rotate and bake for another 6 minutes.

(Remove from muffin tins ONLY after cooked fully; see below.)

To make sauce, melt butter in a saucepan over medium heat. Add brown sugar and gently simmer for 3 minutes. Add salt and remove from heat. Slowly add cream while whisking.

Once cream is emulsified, return to stove and heat gently to serving temperature.

To serve, pour 3/4 of sauce over cakes and bake for roughly 2 minutes (the sauce will absorb into the pudding. Once puddings and sauce are hot, place into serving bowl and spoon remaining sauce over the tops of the puddings.

Serve with candied nuts and/or ice cream and/or whipped cream.

Adapted from New Hampshire magazine, Sept. 2021, p. 84.

Ouida's Chocolate Delight

Cooking spray

1-1/2 c. self-rising flour

1-1/2 c. chopped toasted pecans

1/2 c. unsalted butter, melted

1 8-oz. package cream cheese, softened

1 c. unsifted powdered sugar

1 16-oz. container frozen whipped topping (such as Cool Whip), thawed, divided 

4 c. whole milk

1 5.9-oz. package chocolate instant pudding mix

1 3.4-oz. package vanilla instant pudding mix 

Chocolate syrup (optional)

Preheat oven to 350 degrees. Coat a 13 x 9" baking dish with cooking spray. Stir together flour, pecans, and butter in a bowl. Press mixture into prepared baking dish in a thin layer, patting mixture evenly into all corners. Bake until set, about 20 minutes. Remove from oven; cool about 30 minutes.

Beat cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating until well blended, 45 seconds to 1 minute. Fold in 1 c. of the thawed whipped topping. Spread mixture evenly over cooled crust.

Whisk together milk and pudding mixes in a large bowl until well combined. Let stand until slightly set, about 10 minutes. Pour mixture over cream cheese layer; spread with remaining whipped topping. Drizzle with chocolate syrup if desired. Cover and chill at least 2 hours or up to 8 hours.

Serves 8.

Adapted from Southern Living magazine.   

Blueberry-Lime Snack Cake

2 c. plus 1 T. cake flour (all-purpose flour is okay, too)

1-1/2 t. baking powder

1/4 t. baking soda

12 T. unsalted butter, at room temperature

1-1/4 c. plus 1 T. sugar, divided

1/2 t. kosher salt

3 large eggs, at room temperature

1 c. milk, at room temperature

1/4 c. freshly squeezed lime juice

2 T. lime zest

1-1/2 c. blueberries

Preheat the oven to 350 degrees. Lightly grease a 9" cake pan with sides at least 2" tall and line with parchment paper; grease that, too.

Sift together flour, baking powder, and baking soda, and set aside. Using a handheld mixer, beat the butter, 1-1/4 c. sugar, and salt on high speed until light and fluffy, 4-5 minutes. Reduce the speed to low and beat in the eggs one at a time.

Combine the milk and lime juice (it will curdle, and this is OK) in a measuring cup. With the mixer still on low, add the dry ingredients in three parts, alternating each with the milk mixture. Mix in the lime zest. Use a rubber spatula to scrape the bottom and sides. Pour the batter into the prepared pan, spread it evenly with the spatula, and scatter the blueberries over the top. Sprinkle with the remaining tablespoon of sugar.

Bake until the cake is golden brown on top (the blueberries will sink into the batter) and the cake is beginning to pull away from the sides, 50-55 minutes. Let cool in the pan on a wire rack, then turn out, peel the parchment from the bottom of the cake, and invert onto a serving platter. Cut into wedges and serve warm or at room temperature.

Makes 8-10 servings (1 cake).

Adapted from Yankee magazine, June 2021, p. 42.

Coconut Blueberry Maple Ice Cream

1 13.5-oz. can unsweetened organic coconut milk

1 c. fresh or frozen blueberries, thawed

1 t. vanilla

1/2 c. maple syrup

Mix ingredients in a blender, until preferred texture is achieved (smooth or a little chunky). Pour mixture into ice cream maker. Churn for 25-30 minutes.

Adapted from Native Forest Organic Coconut Milk advertisement.

Salty Dog Icebox Pie

For the crust:

1 sleeve saltines (about 40 crackers)

1/2 c. unsalted butter, melted

3 T. sugar

For the filling:

1-1/2 c. fresh grapefruit juice, strained

2 large eggs

4 large egg yolks

3/4 c. sugar

6 T. unsalted butter, cut into 6 pieces

Preheat oven to 350 degrees. 

For the crust, crush crackers into fine crumbs. Transfer crumbs to a medium bowl. Add butter and sugar; mix with a rubber spatula until the crumbs stick together when you press some between your fingers. Pour crumb mixture into a 9" pie pan and use your hands to press it onto the bottom and up the sides in an even layer. Bake for 15-17 minutes, until golden brown. Let cool completely on a wire rack.

For the filling, in a medium saucepan over medium heat, bring grapefruit juice to a simmer. Cook for about 15 minutes, until reduced by half. Let cool to room temperature.

In another medium saucepan, whisk together eggs, egg yolks, and sugar until blended. Whisk in the reduced grapefruit juice and set over medium heat. Cook, stirring constantly, for about 10 minutes, until slightly thickened. (It should be the consistency of a melted smoothie.)  

Turn off the heat and add butter one piece at a time, stirring after each addition until fully incorporated before adding the next piece. The curd should be thick enough to coat a spoon; it will continue to thicken as it cools.

Transfer curd to a heatproof bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature. Transfer the curd to the pie shell and spread into an even layer.

Place a fresh piece of plastic wrap on the surface of the filling. Freeze the pie for at least 4 hours or overnight. Remove the plastic, wrap the entire pie with 2 layers of plastic wrap, and freeze for up to 2 weeks.

To serve, unwrap, cut into slices, and serve frozen.

Serves 8.

Adapted from Garden & Gun magazine, Aug./Sept. 2021, p. 104. 

Tropical Sorbet

1-1/2 c. frozen mango

1-1/2 c. frozen pineapple

1 13.5-oz. can coconut milk, chilled overnight 

1/2 c. maple syrup

1 T. vanilla

1/2 c. strawberries, chopped

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve coconut water for another use.

Add coconut cream to a blender with maple syrup and vanilla; blend until well incorporated. Add mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (leave some coarse chunks).

Transfer mixture to a 9 x 5 loaf pan; top with strawberries. Cover tightly and freeze 4-5 hours or overnight. When ready to serve, scoop and serve immediately.

OR

Transfer mixture to an ice cream maker and proceed per directions.

Serves 6.

Adapted from CleanEating.com. 

Coconut Lime Ice Cream

1 13.5-oz. can coconut milk, chilled overnight

2 limes, zested and juiced

2 large avocados, peeled and pitted

2/3 c. maple syrup

1 T. vanilla extract 

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve water for another use.

Add coconut cream to a blender with lime zest, lime juice, avocados, maple syrup, and vanilla. Blend on high, scraping down the sides, until well incorporated and smooth.

Transfer mixture to a 9 x 5" loaf pan. Cover tightly and Freeze 4-5 hours or overnight. Let rest on counter 5-10 minutes before serving.

OR

Transfer to an ice cream maker and proceed per directions.

Serves 4-6.

Adapted from CleanEating.com. 

Pear Cranberry Cheddar Pie with Hazelnut Crumble

Filling:

5 large ripe pears (any kind), peeled and cut into 1/2-inch chunks

1 c. fresh or frozen cranberries (do not thaw)

1 c. shredded sharp cheddar cheese

1/2 c. packed light or dark brown sugar

1/4 c. all-purpose flour

1 t. ground cinnamon

1/4 t. ground ginger

1 T. lemon juice

1 9-inch pie shell, parbaked

Topping:

1/2 c. packed light or dark brown sugar

1 t. ground cinnamon

3/4 c. all-purpose flour

1/3 c. hazelnuts, skins removed, chopped

1/2 c. salted butter, melted

Preheat oven to 425° and set a rack to the lowest position. 

For pie filling, combine pear chunks, cranberries, cheese, brown sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Spoon into the pie shell, leaving the juices behind.

For topping, combine brown sugar, cinnamon, flour, and nuts. Pour melted butter on top and stir with a fork until crumbles develop. Sprinkle topping all over the filling.

Bake the pie for 10 minutes, then reduce heat to 375° and bake until the top is browned and the juices are bubbling, 40-50 minutes more. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools. Slice and serve pie at room temperature.

Serves 8.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 48.

Salted Caramel-Apple Pie Filling

2 T. unsalted butter

3-1/2 lbs. apples (such as Granny Smith and Honeycrisp; about 6 large apples), peeled and sliced 1/4" thick

3/4 c. sea salt caramel sauce, plus more for serving

3/4 c. packed light brown sugar

1 t. kosher salt

1 T. lemon juice

1/4 t. ground cinnamon

Pinch freshly grated nutmeg

6 T. cornstarch

2 t. pure vanilla extract

Melt butter in a large skillet over medium-high heat. Add apples and cook, stirring often, until crisp-tender, 10-12 minutes. Stir in caramel sauce, brown sugar, salt, lemon juice, cinnamon, nutmeg, and cornstarch. Cook, stirring often, until mixture come to a simmer and begins to thicken, 2-4 minutes. Remove from heat and stir in vanilla. Let cool.  

Note: This filling was part of a recipe for slab pie, so it may make a lot of filling for a regular pie. But leftovers would be good.

Adapted from Country Living magazine, Nov. 2020, p. 89. 

Cakey Strawberry Cobbler

2 qts. (about 2 lbs.) fresh strawberries, hulled and halved (cut larger ones into quarters)
1 T. lemon zest
2 T. fresh lemon juice
1 c. granulated sugar, divided
1/2 c. butter
1 c. all-purpose flour
1-1/2 t. baking powder
1/2 t. kosher salt
1/4 t. baking soda
1 c. whole buttermilk
1 t. vanilla
Whipped cream or vanilla ice cream

Preheat oven to 350 degrees.

Gently stir strawberries, lemon zest, lemon juice, and 1/4 c. of the sugar in a large bowl until combined. Let mixture stand, stirring occasionally, until juicy, about 15 minutes.

Place butter in a 13 x 9" baking dish. Place dish in oven until butter melts, 8-10 minutes. Remove dish.

Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 c. sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, until smooth. Pour mixture evenly over butter in prepared dish. Do not stir.

Using a slotted spoon, scatter strawberry mixture evenly over batter. Drizzle 3 T. of the strawberry juice over the strawberries. Discard any remaining juice or reserve for another use.

Bake until batter is puffed and slightly golden in the center and dark golden brown around the edges, 40-45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.

Serves 6.

Adapted from Southern Living magazine, May 2020, p. 88.

Wacky Cake

1-1/2 c. flour
1 c. sugar
1/4 c. cocoa
1/2 t. salt
1 t. baking soda
1 t. vanilla
1 T. vinegar
1/3 c. vegetable oil
1 c. cold water
Frosting or powdered sugar

Heat oven to 350 degrees. Grease an 8 x 8 glass pan or a 9" cake pan with butter.

Mix dry ingredients together. Make 3 wells in the mixture. Pour vanilla into one, vinegar into another, and vegetable oil into the third. Pour cold water over all. Mix together and pour into prepared pan.

Bake 30-35 minutes, until a tester comes out clean.

Allow cake to cool in pan. Frost with frosting or sprinkle with powdered sugar.

Makes 1 cake.

Source unknown (it's all over the internet). 

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.