Homemade easy Wacky Cake

1/4 c. oil
3 cups flour
1 tbls . salt
2 tsp. baking soda
2 cups sugar
6 tbls. vinegar
2 c. cold water
2 tsp. vanilla

pour oil in 9x13 pan and cover bottom of pan with oil, mix dry ingredients in a mixing bowl and pour into pan when well mixed add remaining ingredients mixing  well bake at 350 for 30-45 min

WACKY CAKE

1 1/2 cups all purpose flour 1 cup sugar 1/4 cup cocoa 1/2 teaspoon salt 1 tsp. baking soda 1 teaspoon vanilla 1 tablespoon white vinegar 1/3 cup vegetable, peanut or light olive oil 1 cup cold water, milk or chocolate milk Preheat oven to 350°F.This cake is so easy and fun to make that you'll be tempted to save on dishes by preparing it in a disposable 8 or 9 inch square pan. There are no mixing bowls to worry about, since the cake is mixed directly in the pan so that you can make it more often. Grease the pan well with Crisco or vegetable shortening. Measure the flour, sugar, cocoa and salt and baking soda into the pan. Using a fork or whisk, stir all ingredients until no streaks remain and everything is well combined. Scoop out three holes or valleys in the flour mixture. Pour the vinegar into the first hole; the vanilla into the second hole, and the oil into the third. You can also add a few drops of rum if u like. Pour the water or milk over everything and stir with a fork or whisk until everything is well blended. Don't forget the corners of the pan and the edges! Bake 35-40 minutes. Cool 5 minutes and cut into squares. Serve while still warm with ice cream or Cool Whip.

Candy Cane Cookies

Candy cane cookies are made with food coloring, vanilla, butter, and pepermint extract.
Cook Time: 10 minutes


Total Time: 10 minutes


Ingredients:


3 1/2 cups all-purpose flour
1 1/4 cups (10 ounces) butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
1/2 teaspoon red food coloring or enough for desired color
1/4 teaspoon peppermint extract
Preparation:


Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.
Set aside half of the cookie dough. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.


Preheat oven to 375°. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.


Bake cookies at 375° for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.