Thursday, June 21, 2007

Amy's Crazy Cake

Crazy Cake - Eggless Chocolate Cake

Amy says: "This cake was popular during the depression, and does not have eggs in it."

MamaNags says: "Amy's being modest; she makes the cake sound plain. This cake is TERRIFIC! No wonder it was popular during the depression. So if you're depressed, this chocolate cake will sure lift your spirits like crazy. By the way, it's also easy to make. Don't worry about the vinegar, it's there to make the cake rise and believe me, you won't taste it. Some tips for this cake: 1) it tastes better the next day and 2) it tastes especially good topped with Betty's Chocolate Fudge Icing (see picture). Enjoy!"

3 cups (375 g) all-purpose flour
2 cups (400 g) white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup (45 g) unsweetened cocoa powder
3/4 cup (180 ml) vegetable oil
2 tablespoons vinegar (this can be your plain ole' white vinegar or the fancy apple cider vinegar)
2 teaspoons vanilla extract
2 cups (475 ml) cold water (If I got milk, I would use it instead of water)

1. 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.
2. 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.


Anonymous said...

hey, i really liked your recipe..
i tried it TWICE..but the problem is, that the batter was too thin and watery.. so my mother ended up adding up more flour to till it had the cake consistency...

can you help me?? i don't know what's the problem.. or is the batter supposed to be like that??

Anonymous said...

(sorry, forgot to add..)
and... is it a must to use a fork to mix the batter??
after i mixed the batter with more flour.. the cake didn't rise evenly... one side rise more than the other..and i had to extend the baking time, for about 20 mins..

i used a measuring cup and 1 cup equals to 236 ml.. hope you'll be a great help..pleaseee..

Mamanags said...

Yes, the recipe is correct. The batter is NOT meant to have the consistency of a normal cake batter. Initially I was sceptical also as the batter was "watery". But it baked fine, even the first time around. You just have to trust the vinegar and baking soda to do its work.

That's also why a fork is all you need to mix the whole thing up (because the batter is liquidy and thus easy to mix by hand).

Remember to preheat the oven. And don't open the oven door until at least 30 min later to test for doneness. It's done when the cake leaves the side of the pan slightly, or when there's cracks on the surface.

So don't let looks deceive you in this case. The batter may look watery, but magically it will cook.