Chocolate Crazy Cake
Chocolate Crazy Cake is an incredibly delicious yet easy to make cake. Egg and dairy free, it is moist, rich and sure to please for every occasion.
Servings 2 8.5 inch round cakes
Ingredients
Chocolate Crazy Cake
- 3 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 6 tbsp cocoa powder I use Frye's
- 2 tsp vanilla
- 2 tbsp white vinegar
- 3/4 cup vegetable oil
- 2 cups of water room temperature
Death by Chocolate Icing
- 1 cup butter softened
- 3 cups confectioners powdered sugar, SIFTED
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2.5 tbsp milk
- 1/2 c cocoa powder
- 1 tsp expresso or strong coffee optional
Classic Vanilla Buttercream Frosting
- 1 cup butter softened
- 3-4 cups confectioners powdered sugar, SIFTED
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 3-4 tbsp milk
Instructions
- Preheat oven to 350°F and lightly grease and flour 2 round 8" pans
- In a large bowl, whisk all the dry ingredients together.
- Smooth the top and make 3 indentations (2 big, 1 small).
- In each indentation add the vanilla, vinegar and oil.
- Pour over the water and whisk until smooth.
- Bake for 25 - 30 minutes, or until an inserted toothpick comes out clean.
Icing
- Prepare the icing by combining all of the ingredients except milk.
- Gradually add milk until desired consistency is reached.
Notes
This recipe also makes 24 cupcakes or one 9x13" rectangular cake. Baking time needs to be adjusted. For regular sized cupcakes, back for 15-20 mins. For 9x13, bake for 30-40 mins.