My firstborn had a birthday this week.
In our family there was one cake that was the most requested recipe for birthdays.
It’s my firstborn’s favorite chocolate cake.
It certainly isn’t a gourmet recipe.
It’s one of those unusual, homestyle cakes that, rumor has it, was “invented” during the depression.
It is called CRAZY CAKE because it contains NO eggs, but does contain VINEGAR!
It produces a dense, moist, dark chocolate cake that never fails.
In a bowl whisk together the dry ingredients:
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
6 heaping Tablespoons cocoa powder
2 teaspoons vanilla
2 Tablespoons vinegar
1/2 cup vegetable oil (back in the day they used melted shortening)
2 cups cold water
(This time I used 1/2 cup cold coffee and 1 1/2 cups water because the Barefoot Contessa says to add coffee to anything chocolate because it boosts the chocolate-y-ness)
Whisk until all is well combined.
Bake at 350 degrees in a 9x13 cake pan, (greased or sprayed with non-stick spray), for 20-25 minutes until cake tester or toothpick inserted in center comes out clean.
Can also be made into 2-8 or 9 inch rounds, or 24 standard size cupcakes. (adjust baking time accordingly)
Once the cake, or cupcakes, are completely cool frost with Chocolate, Peanut Butter Frosting.
(This is one of those made-up, no precise measurements recipes)
One heaping wooden cooking spoon full of creamy peanut butter
One heaping wooden cooking spoon full of cocoa powder
1 lb. powdered sugar
1 tsp. vanilla
Blend on low speed with a mixer. Gradually add small amounts of milk,
(or cold coffee if you want to try out the Barefoot Contessa’s theory…that’s what I did),
until frosting is right consistency for spreading or piping.
(I piped mine onto the cupcakes and ended up having to make more frosting because I applied it pretty generously. You may want to save yourself the trouble and just start out making a double batch. The leftover frosting is great on graham crackers…not that I would know anything about that.)