Eggless, moist, and chocolatey. This versatile cake can be a sheet cake, a loaf cake, a layer cake, cupcakes, or brownies. It also works well for cake balls.
CHOCOLATE CRAZY CAKE (Pantry Cooking: Unlocking Your Pantry’s Potential, page 121)
3 cups flour
2 cups sugar
6 tablespoons cocoa
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons vinegar
2 cups water
3/4 cup oil
2 teaspoons vanilla
Combine dry and liquid ingredients in separate bowls. Add liquid to dry ingredients. Mix until moistened. Beat until smooth. Pour into a greased and cocoa-dusted 9×13-inch pan. Bake at 350o for 35 to 40 minutes. Dust with powdered sugar just before serving (cake will absorb the sugar if dusted too long before serving), glaze with Fudge Glaze, or frost with Whipped Cocoa Frosting.
VARIATION: Sprinkle 1 cup mini chocolate chips or 1/2 cup chopped nuts over the top before baking.
CUPCAKES: Makes 24 cupcakes. Fill cups about 2/3 full. Bake 18 to 20 minutes.
TWO LAYERS: Bake in two 9-inch round pans for 30 minutes or until done. Cool in the pans for 10 minutes. Remove from the pans and cool on racks.
BROWNIES: Bake in two 9×13-inch pans for 20 to 25 minutes or until they test done with a toothpick OR bake in one 12×17 sheet pan for 22 minutes or until it tests done. If using mini chocolate chips, use 1 cup in each 9×13 pan or 2 cups for one 12×17 pan.
LOAF CAKES: Half fill 1 pound loaf pans and bake for about 24 minutes.
SOLAR OVEN METHOD: Pour into two greased and cocoa-dusted round, dark colored, metal cake pans or small roasting pans. Bake in a solar box oven for 1-1/2 to 2 hours.
