Crazy Cake: The Easiest, Best Chocolate Cake You Can Make
| Submitted by: Kathleen Keely Braico, Graduate Student, Medicine | Servings: 9-16 |
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This is an incredibly moist cake, it is very cheap and so easy that I just give my 10 year old grandson the recipe and tell him to make it. It originally came from Peg Bracken’s “I Hate to Cook Book” written before everything came in a mix. As it contains no eggs or milk it can be helpful for those with food allergies. And, when done, you have nothing to wash but the spoons!
Ingredients
| 1 ½ cups flour (this recipe can be easily doubled for a 2 layer cake) | 1 cup sugar | 3 tbsp cocoa powder |
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| ½ tsp salt | 1 tsp baking soda | 1 tbsp vinegar |
| 1 tsp vanilla | 5 tbsp cooking oil | 1 cup water |
Instructions
- Grease an 8×8″ cake pan (or two 8″ round cake pans if doubling the recipe).
- In the pan (or a bowl if doubling), place all the dry ingredients and mix well with a spoon. Make 3 “holes” in the dry ingredients. In one put the vanilla, in the next put the vinegar, and in the last put the oil (it will run out, that’s fine!). Over it all pour the water and stir until all is moistened. If using a square pan, be sure to stir well in the corners so all dry ingredients are mixed in.
- Bake at 350 F for 30-35 minutes until toothpick inserted in the middle comes out clean.
- Also, the basic recipe will make a dozen regular size cupcakes or 2 dozen if doubled.
