Sarah Archer

That's genius.

Wow.

And it is just this very light, fluffy, moist...

delicious chocolate cake that apparently many, many people who've talked about it in newspapers starting in 1944, which is when recipes for this started turning up and in newspapers around the country and in Canada were like, that sounds wacky.

And then they make it and they're like, oh, my God, this is so good.

And they're like and they're amazed.

And it's like a trick.

And so it's more commonly known as wacky cake.

I'm going to try it now.

I'm inspired to try it.

That's like it's it sounds like a miracle.

It's fantastic.

And I think there's an interesting psychological difference between wacky cake and cake mix, because if you make something with a cake mix, which is operating on about the same principle, although it does have an egg.

then you're like, oh, whatever, it's just cake mix.

But if you make a wacky cake, you're just throwing together a few dry ingredients and then adding a few liquids, mixing it together and baking it.

But you've performed a miracle because you put the dry ingredients together.

It's like you've performed science, like you've done science and it's kind of like this incredible kind of chemical reaction that is just with stuff in your pantry.

It's kind of cool to be able to do that.

Right.

And so I feel like there's, like, the need to do that if you want to impress people.