▢1 ½ cups all-purpose flour
▢1 cup granulated sugar
▢3 Tablespoons unsweetened cocoa powder
▢1 teaspoon baking soda
▢½ teaspoon salt
▢5 Tablespoons vegetable oil
▢1 Tablespoon white vinegar
▢1 teaspoon vanilla extract
▢1 cup cold water
Instructions
Preheat oven to 350 F.
Add flour, sugar, cocoa powder, baking soda, and salt to an ungreased 8-inch round or square baking pan. Whisk to combine.
Make 3 wells in the mixture. One larger hole and 2 smaller (see image). Pour oil, vinegar, and vanilla into the wells.
Pour water over all of the ingredients. Mix well with a fork, making sure to get all the dry mix that gets stuck in the corners.
Before baking, give the pan a couple of taps on the counter to help release any bubbles. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean.
Serve plain, topped with powdered sugar, or topped with your favorite frosting. If frosting, allow the cake to cool to room temperate first.
Notes
You could also combine the ingredients in a mixing bowl and then pour into the 9 inch pan.
To store, cover the cake with plastic wrap or place it in an airtight container. Unfrosted cake can be stored at room temperature for up to 3 days. If frosted, store covered in the refrigerator for up to 3 days. The unfrosted cake also freezes well.
You can double the crazy chocolate cake recipe using a 9 x 13 pan and upping the baking time to about 35 minutes.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 252mg | Potassium: 49mg | Fiber: 1g | Sugar: 22g | Calcium: 6mg | Iron: 1mg
