Wacky Chocolate Cake
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The result is a surprisingly light chocolate cake, quick to make, which kids love to help prepare because it is so easy. I like it plain (for breakfast!) or with whipped cream and fresh berries on the side.
- Preparing Time: -
- Total Time: -
- Served Person: Makes one 8-inch square cake, or 8 to 12 servings
American
Cake
Chocolate
Dessert
Bake
Valentine's Day
Vegetarian
Kid-Friendly
Vegan
Kidney Friendly
Pescatarian
Dairy Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
Small Plates
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup water
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 1 cup (7.5 ounces) granulated sugar
- Carbohydrate 377 g(126%)
- Fat 89 g(137%)
- Fiber 13 g(53%)
- Protein 25 g(49%)
- Saturated Fat 7 g(37%)
- Sodium 1802 mg(75%)
- Calories 2351
Step-by-step
- Preparation 1.
- Position a rack in the center of the oven and preheat to 375°F.
- Lightly grease an 8-inch square pan.
- 2.
- Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar.
- With your finger, poke 2 small holes and 1 large one in the dry ingredients.
- Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
- 3.
- Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.
- 4.
- Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry.
- Cool the cake in the pan on a wire rack, then cut and serve it from the pan.
- Storage Keep at room temperature, wrapped airtight, for up to 3 days; refrigerate after that.
- Level of difficulty* [easy enough for a novice to make] Chocolate Cake, by Michele Urvater Broadway.
- Preparation 1.
- Position a rack in the center of the oven and preheat to 375°F.
- Lightly grease an 8-inch square pan.
- 2.
- Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar.
- With your finger, poke 2 small holes and 1 large one in the dry ingredients.
- Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
- 3.
- Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.
- 4.
- Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry.
- Cool the cake in the pan on a wire rack, then cut and serve it from the pan.
- Storage Keep at room temperature, wrapped airtight, for up to 3 days; refrigerate after that.
- Level of difficulty* [easy enough for a novice to make] Chocolate Cake, by Michele Urvater Broadway.
