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My review
Crazy Cake
Amy Parsons
"This cake was popular during the depression, and does not have eggs in it."
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Ingredients
servings 250 calsOriginal recipe yields 18 servings (1 -9 x 13 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 250 calories; 9.7 g fat; 39.5 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 271 mg sodium. Full nutrition
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Reviews
Read all reviews 738888 Ratings
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Most helpful positive review
6/2/2004
When I want chocolate cake, nine times out of ten, this is the cake I make. Whether eaten plain, or my favourite way, which is sandwiched with dulce de leche and topped with chocolate ganache, ...
Most helpful critical review
9/11/2011
This cake was too sweet -- there are better recipes out there in my personal opinion.
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6/2/2004
When I want chocolate cake, nine times out of ten, this is the cake I make. Whether eaten plain, or my favourite way, which is sandwiched with dulce de leche and topped with chocolate ganache, ...
4/23/2002
YUM!! the first 4 time i make it i added chocolate chips YYUMMMMM it's the best chocolate cake i've ever tasted!!!!!! i usually make half the recipe to fit in a small round pan, i also tried m...
9/29/2004
I would give this recipe 10 stars if I could! My son was dignosed with an egg allergy about 6 months ago and I've been dreading his birthday ever since (it's this weekend)! I've been trying to g...
7/28/2005
This cake was delicious! My father is undergoing chemotherapy and is on an extremely strict diet. He couldn't eat eggs, so the recipe was a good base. He also couldn't eat vinegar or chocolat...
5/12/2010
I don't understand the bad reviews for this cake. When I make a cake, this is the one I go to all the time. I don't change the ingredients, but I DO change the method, so if anyone is interest...
3/20/2007
Wonderfully moist & flavorful - you'd never know this was egg free! I usually halve the recipe & bake in an 8" pan for about 30-35 minutes (test for doneness). Great when you want cake but not ...
4/6/2009
My mother made this cake for the last 40 years that I am aware of and it is always the best. There is one difference in her recipe though, instead of two cups of water we use 2 cups of cool cof...
3/7/2002
I LOVE THIS RECIPE!!! I was also worried about the vinegar in the cake so I very tenatively tasted the batter...couldn't taste a bit of it. I am a total chocolate fiend and have been placed on...