Crazy Chocolate Cake! No eggs, no milk, and a bit of vinegar. Hand mix. You won’t believe the texture.
If you follow the instructions and don’t let this cake overbake*, you’re going to throw away all your 15-Steps to the Perfect Chocolate Cake recipes. This one will beat them all out, and that’s a promise.
*overbaking, even a little, dries it out significantly*
This family recipe is so old, it almost doesn’t exist!
My Aunt Dobbie’s recipe on the back of a bank check; my Aunt Dean’s recipe on the back of an envelope (dated 1954 on the front!). The recipe on the envelope (left) is for the #8 skillet, and the one on the backside of the check (right) is for a cake twice that size. After all, that aunt had six kids! Just ignore the “make holes and put …” instructions on the envelope. They don’t matter to the recipe, and it’s a long story as to what they are all about!
Recipe for Crazy Cake
- 1-1/2 cups flour
- 1 cup sugar
- 3 Tbls. cocoa
- 1 tsp. soda
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/3 cup oil
- 1 Tbls. vinegar
- 1 cup water
Add dry ingredients to a #8 iron skillet and mix well. Add oil, vinegar, vanilla, and water. Stir well. Bake 20-25 minutes at 350-degrees. Cooks fast. Check often. I use the toothpick inserted in the center method. It has no eggs, so it dries out if you overbake it. Watch carefully. Cool on a rack or on wadded-up pieces of foil if you’re camping and don’t have a rack. I oftentimes use ½ cup water with ½ cup coffee instead of the 1 cup water. Yum!
Frost with your favorite chocolate icing. I love to use the Hershey’s Cocoa recipe, which I follow exactly, except I use a pinch of salt. I use a lot of icing on Crazy Cake.
Comment: Crazy Cake is perfect for motorhome/trailer/outdoor campouts. If you have any leftover (rare), leave it in the skillet and cover it tightly with both plastic wrap and foil.
I’m proud to share this and many other family recipes with you in the recipe section of my blog. Want lots of old-timey Southern recipes known as Survival Foods for folks in the depression era and after? Check out the recipes at the back of my historical murder mystery, Blackberry Road.
Jodi Lea Stewart is a fiction author who believes in and writes about the triumph of the human spirit through overcoming adversity. With an Okie mom and a Texas stepdad, her writing reflects her life beginning in Texas and Oklahoma, later moving as a youngster to an Arizona cattle ranch next door to the Navajo Nation, and, as a young adult, resuming in her native Texas. Growing up, she climbed petroglyph-etched boulders, bounced two feet in the air in the backend of pickups wrestling through washed-out terracotta roads, and rode horseback on the winds of her imagination through the arroyos and mountains of the Arizona high country.
Her lifetime friendship with all races, cowpunchers, and the southern gentry allows Jodi to write comfortably about all aspects related to the Southwest and the South. P.S. She enjoys cooking when the mood hits.
Her sixth novel, TRIUMPH, a Novel of the Human Spirit, launched in September 2020. If you want a dramatic, sometimes humorous version of New Orleans life, St. Louis, and Texas in the early to mid-century 1900s, read TRIUMPH, a Novel of the Human Spirit by Jodi Lea Stewart.
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What’s next from Jodi? Another dynamic historical fiction catapulting the reader out of Texas into Mexico, Argentina, and China and into the epicenter of another intriguing human drama. Look for it in 2021/2022.