Chocolate Crazy Cake

INGREDIENTS:

1 1/2 cups all-purpose flour

1 cup sugar

3 tablespoons unsweetened cocoa powder (I used dark cocoa)

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon white vinegar

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup cold water

powdered sugar for dusting

Buttercream frosting (optional)

1/4 cup butter, room temperature

1 1/2 cup powdered sugar

2 - 3 teaspoons milk or cream

3/4 teaspoon vanilla extract

sprinkles for topping cake

Suggested supplies (affiliate links):

sprinkles

dark cocoa powder

square glass baking dish

INSTRUCTIONS:

• 1. Preheat oven to 350° F.

  2. Add all the dry ingredients in an 8” x 8” cake pan. Whisk to combine.

  3. Make 3 wells, one large, one medium, and one small.

  4. Add oil to the large, vinegar to the medium, and vanilla to the small.

  5. Pour water over mixture.

  6. Whisk to blend, about 50 strokes. Cake batter will be very runny.

  7. Bake for 30 to 40 minutes or until a toothpick comes out with a few dry crumbs attached.

  8. Allow to cool to room temperature.

  9. Serve with a dusting of powdered sugar, whipped cream, or frosting/glaze of choice.

For the buttercream, optional:

• 1. Beat butter for 2 minutes on medium high until light and fluffy.

  2. Gradually add half of the powdered sugar, starting on low an increasing speed. Beat until creamy.

  3. Add vanilla and 2 teaspoons milk.

  4. Gradually add the remaining powdered sugar. Beat for 2 minutes.

  5. Add more milk if needed for desired consistency.

Makes 9 servings.

Recipe Notes:

For a “healthy” version make the following substitutions:

• • Add 2/3 of a mashed avocado.

  • Reduce the the oil to 3 tablespoons.

  • Replace half of the sugar with a sugar substitute (not liquid).

  • Add 2 tablespoons flaxseed meal.

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