Prep 15 mins
Cook 30 mins
This is a very moist chocolate cake. I've also known it to be called Wacky Cake or Crazy Cake. My family likes it with Canned Milk Frosting. (kinda defeats the purpose of non-dairy :) This is very easy one dish and easy clean up. Enjoy!
- 3 cups flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons vinegar
- 3⁄4 cup canola oil (almost any kind of cooking oil will do)
- 2 teaspoons vanilla
- 2 cups water
- Sift first 5 ingredients together in an ungreased 9x13-inch pan.
- Make 3 wells and in each hole place the next 3 ingredients.
- Pour 2 cups of water over top mix with a fork or wire whisk.
- Bake at 350° for 30-35 minutes.
Excellent cake, very yummy. I wanted to use eggs, so I cut the baking soda in half, left out the vinegar and used two eggs. It took a little longer to cook but turned out great!
Great recipe!! I was a little leary at first with the vinegar in it, but read all the reviews and they were all so fantastic. My friends' daughter is allergic to dairy, so I wanted to make sure that she could have cake at my sons party. I did this recipe into cupcakes - turned out great. So nice and moist, a bit hit. About 14-15 mins in the oven on 350F for cupcakes!! Also, my friend and husband were very greatful that their little girl didn't have to go without a chocolatey treat!!
My son has a friend who is allergic to dairy and eggs so I searched for a cake recipe that I could make for a party that this child would be attending and tried this recipe. The cake was a huge hit with both the kids and the moms. It was easy to make and very yummy. I will be using this as my standard chocolate cake recipe from now on!