There are many crazy things about this cake, not the least of which is that it does not call for eggs. Hence the name, I suppose… (It’s called crazy cake.)
You guys all made fun of me last time I substituted baking soda and vinegar for eggs in a recipe, but HA. This recipe is doing it on purpose. I feel smart now.
Another thing that makes a crazy cake crazy is that you mix it all in the pan you’re going to bake it in. I feel like a rebel doing shit like this, y’all.
The instructions for this recipe said to poke three holes in the dry ingredients to pour the wet ingredients into. I did it with my finger, of course.
Here’s a tip, though, free from me to you: Once you have used your finger to make a hole in your dry ingredients, do not lick it to clean it off. I am assuming you have seen the cinnamon challenge? If not, here:
Also, the hole was too small. TWSS.
And, defying all logic, you then pour cold water over the whole thing and mix it up. I am not sure, in that case, what the point of the holes was, but whatever. Crazy cake lives up to its name yet again.
Mixing cake in a pan is more difficult than you might imagine, and one tends to give up even though there are still lumps of white flour. (And by “one tends to give up,” I mean that I gave up, yo.)
I baked it for 34 minutes. Then I let it cool.
When I went to cut myself a corner piece, most of it stuck to the pan, but I swear to you the directions clearly said “ungreased.” Next time I’m just going to spray everything with Baker’s Joy no matter what the directions say because I will never again believe anything that says a pan should be ungreased. Fuck that shit. Liars.
It tasted ok I guess. The outside was a little burned and chewy, but the inside part wasn’t bad. And, if you think about it, “crazy” is still a good name for the cake in this case, because it’s a little weird on the outside, but it’s good at its center. (Right? Right? I win the metaphor medal. Thanks.)