4 Moms eat too many sweets {dessert linky}

4 Moms, 35 KidsOK, that’s not exactly the topic we agreed on.  We were going to talk about desserts.  If you must know, I’m projecting.  I eat too many sweets.  I like to skip the bread and rice and potatoes and all those evil empty carbs not so I can have a healthy diet, but so I can eat more dessert.  There.  The truth is out.

I occasionally serve a healthy dessert, but to be quite honest they just don’t go over well.  I try to serve a healthy and well-rounded diet, but when the healthy invades the desserts, worlds collide and bad things happen.  I don’t want to be responsible for a tear in the time-space continuum.

When it comes to desserts, we don’t serve them often but we have a few favorites that we always come back to.  I asked the kids if this was because we were boring or because those particular treats were so amazing, and was relieved to hear them answer correctly.  Yes, we love our Chocolate Peanut Butter No-bake cookies, toffee candy, brownies, and wacky cake.  We also love chocolate chip cookie dough, homemade, with or without the chocolate chips.

Since I have already shared the first 2 recipes, today I’ll share my own personal brownie recipe and my grandma’s Depression era Wacky Cake.

Moist Fudgy Brownies from scratch

  • 3 eggs
  • 1/2 cup melted butter
  • 1/2 cup cocoa
  • 2 cups sugar
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 tsp. salt
  • 1 cup chopped walnuts, opt.

Combine eggs, butter, cocoa, sugar and vanilla.  Stir until combined.  Add flour, salt and walnuts and stir again.

Bake in a buttered 9×13 for 25-30 minutes at 350, just until done in the center.  Serve warm.


Grandma’s Wacky Cake (also called Crazy Cake)

A rich, delicious Depression era recipe that contains no eggs, milk or butter.  I think everyone’s grandma had a recipe like this.

  • 3 cups flour
  • 2 cups sugar
  • 2 tsp. baking soda
  • 6 Tbs. cocoa
  • 1/2 tsp. salt
  • 3/4 cup oil
  • 2 cups water
  • 2 Tbs. vinegar
  • 2 tsp. vanilla

In an ungreased 9×13 pan, combine dry ingredients.  Mix with a fork until thoroughly combined.  Be sure to get the corners!

Add water, vinegar and vanilla all at once.  Mix thoroughly again.

Bake 35 minutes at 350 or just until cake tests done.  Don’t ice it, because the soft moist top is the best part! To make it special, dust with powdered sugar.


The other moms are offering serving up sweets too:


Got desserts of your own to share?  Share in the comments or link up with us!

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  1. Oh! Wacky Cake… sounds terrific and I am going to try this for family night dessert this week! Thanks for posting the recipe!
    ~Mrs. R

  2. Making Grandma’s Wacky Cake now. Just wondering if I should add the oil after the water, vinegar and vanilla?

  3. Caroline Boekee says:

    I made your Brownie Recipe twice so far and they disappear as fast as they come out of the oven!! Soooooo easy to make! Thankyou! Love your blog!! Have been reading it since your first son was born.
    Caroline- Mom of 8

  4. I linked up my best doughnut recipe, they take a little prep time but they are so worth it! Loved your adrenal fatigue post, laughed my head off. I think I have it too 🙂

  5. Lots of tasty recipes to choose from!
    I’m including my gluten-free brownie recipe 🙂 It’s great for those who have a gluten intolerance.

    Happy Valentine’s Day!

    The Best Gluten-Free Brownies
    Makes 12

    2/3 cup buckwheat flour
    1/3 cup brown rice flour
    1 tsp xanthan gum
    1 cup semi-sweet chocolate chips
    1/3 cup of salted butter (or margarine for dairy-free)
    1/2 cup golden sugar (you may want to increase to 3/4 if you prefer a bit sweeter)
    1 tsp bourbon vanilla extract
    2 eggs
    1/2 cup semi-sweet chocolate chips, walnuts, or pecans.

    Melt a cup of semi-sweet chocolate chips with 1/3 cup salted butter in a sauce pan over low heat. Stir continuously until all chocolate is melted and blended with the butter.
    Pour the chocolate into a large mixing bowl, add sugar, beaten eggs and vanilla.
    In a separate small bowl, sift together buckwheat flour, brown rice flour and xanthan gum. Add into the chocolate mixture. Stir very well, until it’s nice and smooth.
    Add 1/2 cup of semi-sweet chocolate chips.
    Pour into greased (or parchment lined) 8×8 pan
    Bake at 325F for 20-25 minutes
    Let cool…and enjoy!

    Tip: Let stand for 15 minutes. Place in freezer for 10 minutes, remove and then cut into squares. I always find it easier to lift squares out this way – that said, if you want to eat them warm…dig in! 🙂

  6. Just to let you know, Kim, I’m sitting here up in the Great Northwest eating a box of Christmas chocolates checking to see if you have a new blog report on. It’s been interesting reading the comments people are posting on your sometimes very old blogs. I, too, have been reading some of your old, wise, words. Have a great day down there in Texas!

    • Thanks for popping in, Jamie. I know it’s been quiet on the blog, but we’ve been traveling, fighting bugs, and the 4 Moms are working on a top secret project!

  7. I love wacky cake! I didn’t know it was from the depression era though. I had it for the first time when I was a university student and a lady brought it for snack at a Bible study. I asked her for the recipe right away (actually I think my then soon-to-be husband did). I melt milk chocolate chips and drizzle it on top of the cooled cake. It is so good once the chocolate hardens.

  8. Jean Anderson says:

    We have crumble all the time – with chopped rhubarb or peeled sliced apple or tinned apricots (drained) underneath:
    100 g melted butter, 1 cup oatmeal, 1/2 cup white flour, 1/2 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon mixed spice. handful of sunflower seeds. Melt butter, mix in everything else, add a bit more flour or oatmeal if it looks too buttery, it should be dryish and crumbly. Fill an oven dish (I use one about 8 x 10 inches) with fruit, about 1 – 1/2 inches deep, (sprinkle with brown sugar and a pinch of salt if you’re using rhubarb), then scatter crumble thickly across the top. Bake at 180 C (350 F) for 30-40 mins, when fruit should be bubbling a bit and the crumble should be browned and smelling yummy.
    On special occasions i’ll throw a few frozen boysenberries in with the apple, turns the fruit pink and tastes great.

  9. The brownies rocked the house tonight!

  10. Okay, can we just delete #34? 🙂 Pregnancy insomnia strikes again, this is my first link-up with you, and when it asked for name my brain obviously went one direction. 🙂

    Molded chocolates . . . the perfect treat this time of year. I prefer Merckens, but whatever you pick up in the grocery will work, and you can dye the white with a little food coloring. Have fun!

  11. I was just looking at the “Crazy Cake” recipe this morning as I need to bake a cake (big 1 year old birthday on Saturday) and didn’t have any eggs! How relevant!

  12. I love the wacky cake recipe! I make it all the time. Only I use soymilk instead of water – it’s the perfect non-dairy, vegan cake for all occasions and diet types. Sometimes I also put espresso in with the water/soymilk for a more adult treat. For healthy desserts – I’m with the “just eat fruit” camp. When it’s chocolate, make it count. Those fudgy brownies sound pretty tasty. 🙂

  13. I’m going to have to file away the Wacky Cake recipe for another day – I’m intrigued!

  14. Eureka! My son is allergic to milk, eggs and butter: I will definitely be trying the wacky cake recipe. The little guy is only 20 months old, but still, no desserts is a harsh sentence in life!

  15. I can’t wait to blog hop later and try out some new recipes!!

  16. The brownies and the cake look yummy! It’ll be great to try a cake that you don’t have to beat for 4 minutes or more – and then it still won’t rise! Thanks


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