It's Called "Crazy Cake" and You Need Some

It's unclear where the name comes from, but the word on the street is that this recipe spun out of the Great Depression when food was scarce and luxuries like eggs, milk and butter where hard to come by. But whatever the true provenance, this recipe is without doubt the easiest, most delicious, moist, versatile allergy-friendly way to bake. (We use it for cakes and cupcakes, too.) And, apparently it works perfectly with gluten-free cake flour mixes too. Personally, I think it should be called Magic Cake instead of Crazy Cake but who am I to change a cake's name? You can make the chocolate version, explained below, or a vanilla version, pictured left in cupcake form. For this, simply omit the cocoa powder from the same recipe and triple the amount of vanilla.
Another delicious option is to omit the cocoa and add a 2 tablespoons of cinnamon instead. Or try substituting 1 tablespoon of lemon extract and the rind of 1 lemon for a bright, delicious citrus taste. However you make it, you're sure to enjoy it and your kids can have a great time mixing this up with you in minutes.


Here's how to whip up an amazing Crazy Cake:

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tbsp. unsweetened cocoa
  
• 1 cup sugar
• 1 tsp. baking soda
• 1/2 tsp.  salt

• 1 tsp. white vinegar
• 1 1/2 tsp.  pure vanilla extract
• 5 tbsp. vegetable oil 
• 1 cup of water 

1) Preheat your oven to 350 degrees F.
2) Sift flour into a bowl, add other dry ingredients. Then mix in  all wet ingredients.
3) Pour batter into a greased 8" cake pan, or muffin cups.
4) Bake 30-35 mins, and let cool before frosting and serving.
Enjoy!

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