Here is the recipe for Crazy Cake. I am not including step-by-step photos though, because we have had enough chocolate cake divineness in our house for one week. Instead, you get to see photos of my original recipe as copied off the chalk-board in Home-Ec class when I was in Jr. High (grade 8).
Crazy Cake (plus my own adaptations)
Mix together very well in a 9×13 inch rectangle pan, 3 cups flour, 2 cups sugar, 8 Tbs. cocoa powder, 1 tsp. salt, and 2 tsp baking soda (that stuff with the manly arm on the box). Note: These days I actually prefer to mix this in a separate bowl because it’s easier for me to stir, but it’s no big deal which way you do it.
Now add: 2 tsp. vinegar, 1 tsp. vanilla, and 1/2 cup of oil. Dump 2 cups of water over all of that and stir it up with a fork. Note: If you are stirring it in the rectangle pan, pay close attention to the corners and edges where the dry ingredients like to hang out or hide.
Bake at 350 degrees Fahrenheit (175 Celsius) for 30 minutes or until done. (Check it with a toothpick – clean toothpick? It’s done!)
This is a very moist, vegan cake. I have made it with part whole wheat flour as well and it’s very good that way too.
If you are going to choose death by chocolate, this cake is a very good method to consider. On the other hand, it’s been a life-saver for me in times when I’ve needed dessert in a rush, like the other night.
winner-winner, chicken dinner 🙂
Funny how those “old” recipes continue to be favorites. I got my cranberry bread recipe my first year in college. Been makin’ it every year since.
[…] I just realized that I’ve posted this recipe before. You can compare them if you want. Here’s a link to the other post. […]
Love, love the picture of the original recipe! Don’t we all have one or two like that? 🙂