Wacky cake

[MandCmama]

I forgot about wacky cake! 4 years egg free and I'm just now remembering an old favorite. Every recipe I've seen specifies an 8x8 pan. Before FAs I was not much of a baker. Is there a good / obvious reason for this? Or can I double the recipe and bake it in a 13x9? Has any one had success with a round layer cake? Cake pops?

[GingerPye]

I have doubled and put in a 13X9 pan, but I had to bake longer.  I have done it with a round pan before.  I think I had to grease/flour/use parchment paper and freeze the cake before taking it out.

[krasota]

I use 8" rounds or a muffin pan all the time.  I've never done a 13x9, but I often marble the layers.

I grease/flour the pan (rice or sorghum, as we're also GF) and don't have any issue with the layers falling apart.  If I want to frost, I do freeze to reduce crumbling.

[krasota]

And can I tag along/hijack?

Has anyone successfully made a *strawberry* wacky cake?  I don't know how to go about this as all the recipes I see call for strawberry jello and we're not doing that.  I've tried blending in pulverized freeze dried strawberries, but it's not sufficient flavor-wise.

[hedgehog]

I found a recipe for strawberry wacky cake tat calls for actual strawberries, not strawberry jello.

http://bread-and-honey.blogspot.com/2008/07/strawberry-wacky-cake.html

[becca]

My wacky cake recipe makes 2 rounds or a 13x9. 

Krasota, how do you make it GF?

[MandCmama]

About how long does it bake Beca?

[becca]

My recipe says 35 mins "or until done" for either 2- 9" rounds or a single 13"x9" pan.  I think I usually find it needs a bit more, but not sure if I have done it in my newer oven. 

[krasota]

http://www.kidswithfoodallergies.org/featured_recipe5.php

Options up there, including GF.

We're not almond allergic, so I often use (real) almond extract because it covers up the taste of sorghum nicely.  (As does chocolate.  And orange.)

[MandCmama]

Hmmm. I had to bake my 8x8 for about 38 min.

[becca]

Well, an 8 inch round would be thicker than a 9 inch, so might need a few extra minutes.  Just do the toothpick test after the 35 mins, or take a peek.  If it looks at all wet on top, I just leave it 5 minutes more or so. 

Thanks, K!

[MandCmama]

I tried the strawberry cake recipe hedgehog linked to. I have to admit, I'm a sucker for food styling. The mini bunts. The white pedestal stand. Yes, please. They were ok. First off, I over filled the mini bundt cups and under baked. The toothpick came out with just a few moist crumbs, but some of the cakes were a little under done. My oven is crap though. As for the strawberry flavor Krasota is after. Not really. I was surprised- it seems like a LOT of strawberries when they're going in. You really can't taste them much, though. The cake is good- the cake is adorable- I just want more bam.

I'm going to try one more time. While not as healthy as nice fresh strawberries, I think it may work.... Frozen strawberries in juice. I'll let them thaw, drain them, use 1 cup juice in place of 1 c water and pulverize 1 cup strawberries.

Thoughts?

[krasota]

I think I'm going to just use strawberries in the frosting.  Maybe a reduction.  Or maybe jam.

[PurpleCat]

MandCmama, would love to know how your second attempt works out.  I printed the recipe but did not make it yet.  I was planning to make it for Easter.

[MandCmama]

Tried it with frozen strawberries with sugar. I used the juice from the thawed berries in place of the water ( I did have to add a bit of water as. I was just shy of a cup).

The flavor was much stronger/ better. I over baked them this time though. Can't win!

Btw- using the mini bundts I had enough batter for 12 bundts and 8 or 9 cupcakes.