How to Make Chocolate Crazy Cake or Wacky Cake

This is positively THE BEST never fail chocolate cake recipe ever! It's not only delicious, it's versatile, too. I've used this recipe to make beautiful layer birthday cakes, dozens of cupcakes for school bake sales & parties, and pans of snacks for after-school and after-work treats for the family. It's the only recipe I've found that requires NO EGGS, so it's perfect for people with egg allergies. This cake remains moist and delicious 4-5 days, if kept covered, but chances are it won't last that long around your family. My family loves it still warm from the oven with whipped cream or cool whip topping. Frosting is optional - it's wonderful just as a finger food.

Difficulty: Easy

Instructions

Things You'll Need:

• Med-large mixing bowl
• Electric mixer or whisk
• cake pan (rounds, oblong, or square) greased & dusted with flour
• 3 C. all-purpose flour
• 2 C. granulated sugar
• 2 Tsp. baking soda
• 2 Tsp. vinegar
• 1/2 Tsp. salt
• 1/3 C. light vegetable oil
• 2 C. cold water
• 6 Tbsp. cocoa
• 2 Tsp. vanilla
• 1/2 Tsp. ground cloves (optional)

1. Preheat oven to 350 degrees. Lightly grease & flour your baking pan. This recipe fills two 9" layer cake pans or one 9x13" oblong pan, or approximately 2 dozen cupcakes. Cut recipe in half to make fill an 8-9" square pan for snack cake.

2. Sift dry ingredients into a deep mixing bowl (flour, sugar, soda, salt, cocoa & cloves). Mix with a fork or wire whisk.

3. In a separate small bowl combine liquid ingredients (vinegar, oil, cold water, & vanilla).

4. Slowly blend the liquid into the dry ingredients using a hand mixer or wire whisk. When well blended, beat vigorously for 2 minutes with your whisk or electric mixer on medium speed.

5. 
    

   Pour the cake batter into your baking pans or cupcake tins. Give each pan a sharp rap on the counter to eliminate any large air bubbles and place in your preheated 350 degree oven.

6. Bake for 30-35 minutes or until the cake springs back when lightly pressed with your finger in the center.

7. 
    

   Cool the cake on a wire rack. This cake is great served warm with whipped cream or cool whip. Frost when completely cool. Sit back & watch your family enjoy!

Tips & Warnings

• Options: Cloves compliment chocolate very well. Add 1/2 package of chocolate chips to the cake batter for a great snack cake or chocolate cupcakes/muffins similar to the ones you buy at Costco. To frost or not to frost...it's strictly up to you. This cake is wonderful either way. My family prefers the packaged whipped chocolate fudge frosting. Try this cake with German Chocolate, vanilla, or lemon frosting, too, for something a little different.
• It's the baking soda & vinegar that makes this cake rise. Add a pinch more soda for a lighter cake.
• This cake should be very, very moist. If it seems a bit dry, shorten your baking time.

[beckwitj]

on 11/26/2008 The last time I made wacky cake was when I was 13 and it turned out like chocolate rubber. Needless to say, I haven't made one since, but my husband's grandaughter has a condition where she cannot have any dairy, not even as a preservative. We always adapt her food to make it work for her but I wanted to do something this Thanksgiving that would be special. So taking a deep breath I came online to look for a crazy or wacky cake recipe. I looked through about 8 recipes trying to find the one that would give me the greatest chance for success.I settled on this one only increasing the cocoa to 1 cup and eliminating the cloves.I held my breath as I mixed and baked cupcakes.
Not only did they look perfect but the taste if great!Thank you for the very clear and do-able directions, and thank you to everyone whose recipe contributed to my learning. The cake is phenomenal! She'll love it!