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This is a "cake-pan" cake, otherwise known as a "wacky" or "crazy" cake, developed during the Great Depression when eggs, milk, and butter were very hard to come by. Try this version with peanut butter swirl and toasted coconut!

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Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.

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  • Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.

  • Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.

  • Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts

371 calories; protein 5.9g; carbohydrates 47.8g; fat 18.8g; sodium 353.5mg. Full Nutrition
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