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Cake is a blast from the past that's perfect for today

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Wacky Cake for a Tube Pan

Serves 16 to 18

makes 18 cupcakes

2 cups sugar

3 cups flour

1 teaspoon salt

1/2 cup cocoa powder

2 teaspoons baking soda

2/3 cup vegetable oil

2 tablespoons vinegar

2 cups cold water

Prepare a tube pan by lining the bottom with parchment paper, which will help you remove the cake from the pan later. Preheat oven to 350 degrees. In a bowl, mix all dry ingredients with a spoon. Add liquid ingredients and stir until no lumps remain. Pour in pan and bake for 45 to 60 minutes, until a toothpick in the center comes out clean.

Let stand 10 minutes, loosen sides and remove from pan.

Note: This recipe also can be made in a 9- or 10-inch springform pan. Line the bottom with parchment paper and coat the sides lightly with a baking spray. To make cupcakes, line a muffin pan with paper baking liners. Fill almost to the top with batter. Bake for 25 to 30 minutes, until a toothpick in the center comes out clean.

Courtesy of Phyllis Morris of Catonsville

Per serving (based on 18 servings): 234 calories, 3 grams protein, 9 grams fat, 1 gram saturated fat, 39 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 270 milligrams sodium

Classic Wacky Cake

1 1/2 cups all-purpose flour

3/4 cup sugar

1/4 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup water

confectioners' sugar for dusting

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease an 8-inch square baking pan.

Whisk the flour, sugar, cocoa powder, baking soda and salt in the prepared pan. Make 1 large and 2 small craters in the dry ingredients. Add the oil to the large crater and the vinegar and vanilla separately to the small craters. Pour the water into the pan and mix until just a few streaks of flour remain (but break up lumps). Immediately put the pan in the oven.

Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, about 30 minutes. Cool in the pan, then dust with confectioners' sugar. (The cake can be stored at room temperature for up to 3 days.)

From "America's Best Lost Recipes," by the editors of Cook's Country

Per serving (based on 8 servings): 238 calories, 3 grams protein, 9 grams fat, 1 gram saturated fat, 37 grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 264 milligrams sodium