Chocolate Crazy Cake
This chocolate crazy cake, also known as wacky cake, is rich, moist, and made without eggs, milk, or butter. It is an easy depression era dessert that mixes right in the pan.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- ⅓ cup olive oil
- 1 cup warm water
Chocolate Frosting
- ¼ cup butter , softened
- ¼ cup cocoa powder
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 2-3 Tablespoons cream
- pinch of salt
Instructions
- Preheat and prepare: Preheat oven to 350°F. Grease a 9x9" square pan with butter. See notes for a 9x13" pan.
- Add dry ingredients to pan: Directly into the greased pan, add 1 1/2 cups flour, 1 cup sugar, 1/3 cup cocoa powder, 1 teaspoon baking soda and 3/4 teaspoon salt. Whisk gently.
- Add wet ingredients to pan: Make a hole in the dry ingredients and add 1 teaspoon vinegar, 1 teaspoon vanilla, and 1/3 cup oil. Pour 1 cup of warm water over the top and whisk to combine the batter well.
- Bake cake: Bake cake for 33-35 minutes. Cool completely.
- Make frosting: While cake is cooling, add 1/4 cup butter, 1/4 cup cocoa powder, 1 teaspoon vanilla, 1 cup powdered sugar, 2-3 Tablespoons cream, and a pinch of salt to a medium sized mixing bowl. Mix with a hand mixer until smooth and fluffy.
- Frost cake: Frost cake and serve!
Notes
For a thinner cake, you can use a 9x13" pan. Check for doneness at 30 minutes. And double the frosting!
Store: It can be kept covered in an airtight container at room temperature for up to 5 days. Freeze for 3 months without the frosting.
Nutrition
Calories: 356kcal, Carbohydrates: 55g, Protein: 3g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 360mg, Potassium: 114mg, Fiber: 3g, Sugar: 36g, Vitamin A: 207IU, Vitamin C: 0.02mg, Calcium: 15mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
