Crazy Cake

Submitted by Theresa P

"This is a great cake I make often. It can be a snack cake or can go to potluck or also makes a wonderful birthday cake. Very moist and chocolaty. I sent this recipe to my grandmother and she now makes this cake often also. Our whole family loves it! A great way to use that left over coffee!"

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 10

ingredients

• 591.47 ml all-purpose flour
• 354.88 ml sugar
• 118.29 ml cocoa
• 9.85 ml baking soda
• 2.46 ml salt
• 157.80 ml vegetable oil
• 29.58 ml vinegar
• 14.79 ml vanilla
• 473.18 ml cold coffee

• Topping

• 59.14 ml sugar
• 2.46 ml cinnamon

directions

1. Put flour, sugar, cocoa, soda and salt into a 9x13-inch ungreased cake pan.
2. Stir with fork to blend.
3. Make 3 wells in flour mixture.
4. Put oil in one well, vinegar in one and vanilla in the last one.
5. Pour coffee over all ingredients and stir with fork until well mixed (DO NOT BEAT).
6. Combine sugar,cinnamon topping and sprinkle over top of cake batter evenly (this will form a crusty topping over the cake as it bakes).
7. Bake at 350°F for 35-40 minutes.
8. *Can omit topping.

Reviews

[Tebo3759]

Nice and easy to do with a good taste. The top of the cake cracked when baked but it still tasted good. A bit crumbly though.

 

[ellie_]

Five stars all the way! This was so easy and so good--we will definitely be making this cake often. Actually I think since this recipe uses staples that we always have on hand and is so quick and easy to make it can be classified as an emergency cake--for occassions like "someone is coming over and I need something to go with coffee fast". Thanks Theresa for posting this keeper cake recipe.

 

[Vseward Chef-V]

I've made this a couple times and kept forgetting to give it the thumbs up. Definite 5 star recipe. This is so much fun to make, the kids loved to help! They enjoyed the cake too! Thank you for sharing, this will be a fun cake to make all the time. ~V

 

[stormylee]

Tasty cake and so easy to make! I did mix the ingredients in a bowl though - just felt easier to do it that way! Made 1/2 recipe and baked in a round 9" pan for 30 minutes - perfect! I also omitted the topping and frosted with #105059. The cake does have that dryish quality that no-dairy cakes tend to have - it's moist, but lacks the smoothness of butter, sort of :-) - but it is wonderful for those who can't have dairy, and certainly goes down well with everyone else too! Thanks for sharing!

 

[Jessica Costello]

I have been making this since I was 7!!! We never did the sugar topping, we just made a simple choc or vannila frosting.