Crazy cake (a repost....kind of)

Wednesday, March 10, 2010

I said this was kind of a repost for Crazy Cake and it is...kind of. I've posted this recipe before but it's been quite a while and unless you are big for searching for recipes, you may have missed it.

This cake is awesome because it doesn't use any milk or eggs and is still moist and delicious. I just made it the night before last and it got me thinking about how much y'all would like it which is how this repost came to be :)

What you'll need:
  • 1 ½ c flour
  • 1 c + 2 Tbl sugar
  • 1/3 c + 1 Tbl cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c cold water
  • ¼ c vegetable oil
  • 1 Tbl vinegar
  • 2 tsp vanilla

Preheat oven to 375 degrees. Mix dry ingredients until completely blended together. Stir in remaining ingredients one at a time and stirring well after each addition. Pour into a greased and floured 8 x 8 inch pan or cupcake tins. Bake about 30 minutes for cake, about 22 minutes for cupcakes. It's done when a toothpick inserted in center comes out clean. Frost as desired.

This cake is good just sprinkled with powdered sugar or you can frost it. This time I made a simple buttercream frosting...

What you'll need:
  • 1/3 c butter, softened
  • 1 tsp vanilla
  • 2 c powdered sugar
Cream the butter and vanilla and gradually beat in sugar with an electric mixer until smooth. Add more sugar if it's too thin. Frost cupcakes or cake after it has cooled.


Cost:
all purpose flour - $1.25
sugar - $2.42
cocoa - $2.84
baking soda - $0.50
vegetable oil (regular) - $2.28
vinegar (small) - $0.92
vanilla (2 oz) - $1.96
cake - $1.89
butter - $2.38
powdered sugar - $1.67
vanilla (2 oz) - $1.96
frosting - $1.00
Total - $2.89

1 of my favorite chefs had this to say....:

Mary said...

I love this cake. I'm told it was developed during WWII when butter and eggs were rationed.

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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

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