Chocolate Crazy Cake (Wacky Cake)
Crazy Cake is a timeless cake that has been passed down through generations. Milkless, eggless and butterless, this cake originated during WWII rationing, when these ingredients were difficult to obtain.
Servings 6 Servings
Calories 424kcal
Ingredients
- 1 1/2 cups flour
- 5 heaping tablespoons Dutch process cocoa powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1 teaspoon white vinegar
- 6 tablespoons vegetable oil
- 1 cup cold water
Frosting
- 1 ½ cups powdered sugar
- ¼ cup natural cocoa powder
- 2 tablespoons water
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350F (175C) and lightly grease an 8x8 glass baking dish.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the center of the bowl and add the water, oil, vinegar, and vanilla extract.
- Whisk or stir all ingredients together until batter is smooth.
- Pour batter into prepared baking dish and bake on 350F (175C) for about 35 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake or the cake will be dry.
- Allow cake to cool before frosting.
Chocolate Frosting:
- To prepare the chocolate frosting, whisk together sugar, cocoa powder, water, vanilla extract, and salt until smooth. Icing should be a thick and fudgy consistency, but should be spread-able. If it is too thick, add additional water one teaspoon at a time until the proper consistency is achieved.
- Gently spread frosting evenly overtop cooled cake.
Notes
This recipe doubles nicely! Just bake doubled batch in 9×12 pan for about 30-35 minutes.
Nutrition
Serving: 1g | Calories: 424kcal | Carbohydrates: 69g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Sodium: 432mg | Fiber: 2g | Sugar: 43g