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.)
Image from VeryBestBaking.com
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.)
38 Comments
Eh… I think I’ll just make a normal cake, with eggs… that one looks like it has liver spots.
Although, that might have been why she covered it with powdered sugar.
We’ve been eating crazy cake for YEARS! We’ve never mixed it in the pan and it’s never stuck…it comes out like normal cake and we top it with cream cheese frosting. SO yummy! Sorry yours didn’t turn out so great 🙁
A whisk would have killed the lumps.
Spray the pan with a mix of 2 parts white vinegar to 1 part lemon juice and 1 part dish soap (take a spray bottle and fill it half with vinegar, a quarter juice, and a quarter soap for those that have trouble with “parts” measurements), then let it sit for about a half-hour before washing and all that gunk will come right off.
I Started reading that Thinking You Were Giving Her An Alternative to grEasing The Pan..Got Really Freaked Out By The Dish Soap! (So Did My Phone Apparently Since All Words Now Start With A Capital…)
I’ve been baking this (we call it wacky cake) since I was a child. I never mix in the pan because it sticks. I top with a fudgey frosting! yum!
In my experience, the ungreased pan thing is always and forever a lie.
This cake is what our family grew up on…don’t mix it in the pan, forget the three holes thing. Just mix it all together, use a whisk to get the lumps out, and yes, it will stick to the bottom because it’s super moist. We greased it with Crisco and then covered that with flour.
My fiance made me this cake for my birthday this year and it was DELICIOUS. I’m pretty sure he mixed it all in a separate bowl, though. And greased the pan – I don’t care if recipes say not to, I always do it anyway because TRUST ISSUES.
it is also call depression cake… I used fudge frosting with it delicious
You can also use a flax seed powder & water mix as an egg substitute in baking. I made carrot cake with it for my BF, when he didn’t eat eggs. The night I presented the cake to him, he said “I think I’m going to start allowing eggs in my diet again.” Prick.
My mom totally has a similar recipe for a cake called Crazy. Except she spells it Krazy Kake to make it crazier I guess. It is fantastic and turns out no matter how horrible you are in the kitchen!
I’ve made a few of these kinds of super easy cakes and now I just avoid them because they all meh. Even though the easiness is nice, like, Day 2 I just can’t even eat it because it’s just so blah.
I have made this Crazy Cake recipe for years! I have never mixed it in the pan, though. I mix it in a mixing bowl, and frost it with a rummy cooked chocolate fudge frosting. I make it for every pot luck:)
No that girl is crazy! You need to watch this craziness!
http://www.youtube.com/watch?v=HYF9bImkOL4
oh my jeezuz! what the fuck man!? LMFAO. is she snorting while coughing because if she is, that is a talent man!
maybe she needs a priest? i can’t stop laughing
LMFAO!! What a f’n idiot! That did NOT in any way look like a cherry. Spitting and snorting…she should have kept that shit off the Internet LOL
I generally go with bananas as my egg substitute when making cakes. 1 banana=2 eggs. Cakes usually turn out great, & unless the recipe calls for a LOT of eggs, it doesn’t really affect the taste.
I’ve done the baking soda + vinegar trick tons of times. 😉 It comes in handy for sure.
PLEASE do the cinnamon challenge and make a video.
No, Sonja, don’t. That stupid stunt can be dangerous. I cringed when the lady in the video filled a freaking soup ladle with cinnamon. Dumb ass.
My mom used to make cakes with vinegar….never understood why….guess we were too poor to buy eggs!
This is very similar to my go to chocolate cupcake recipe. I do mix it in my kitchen aid mixer though http://bakinginmybathingsuit.wordpress.com/2012/03/16/fridays-yummy-chocolate-cupcakes/ It’s always been a crowd pleaser and they almost never last more than 30 min at work. (The vegans and ones who keep kosher love it!)
When I was a kid my mom got some Marlboro cookbook and a similar cake recipe was in it, made with coffee instead of water. I HATE coffee and this cake is delicious [everyone knows that coffee makes chocolate taste better, right?]. We’ve both made it dozens of times in a regular 9×13 pan and it’s always awesome. This was one recipe that we were both sad she lost with her other belongings in a house fire a few years ago, so I was really happy to find it online/that it wasn’t some obscure thing that no one else had heard of. Oh, and you also sprinkle the top with cinnamon-sugar before baking and it forms a slightly crunchy top that holds in moisture = YUM [that means you can’t cover leftovers tightly though, because that moisture will soak up the sugar and make the top sticky]. This link has the recipe and a picture of the ‘crust’ that forms on top: http://www.kitchenroundtable.com/forum/cookbook.pl?md=read;id=81748
Lol, that cinnamon challenge lady, I haven’t laughed that hard in a while! Maybe she shouldn’t have given in to peer pressure….
I saw this recipe a while ago, and I have baked a few times since. I love it, and it tastes great!
My mum gave me this recipe years ago, from an American cook book she had called The I Hate To Cook Book (I still have it somewhere). I never managed to get it to work properly in my oven (bloody thing never would rise for me), then found to my surprise that the same recipe works brilliantly in the microwave
I’ve made this cake a bazillion times and it never fails.
🙁 Sorry your cake turned out so bad. I wish you had gotten the recipe from my site, I have a step by step photo tutorial on how to make the cake. I have been making this cake for years, it always turns out great! I can tell from the photos, there was a mistake in the process – you needed to mix the dry ingredients BEFORE you added the wet ingredients to the holes. There is some science behind this cake – it was created during the Great depression, when dairy products were hard to come by. As for the mixing, some people mix it in a bowl, some right in the pan, regardless, the cake always turns out great! Oh, and I ALWAYS grease my pan. 🙂 You should try it again! I LOVE this recipe, I have a little one with an egg allergy – this is the only cake I make. http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html
Crazy cake is awesome even my 15 & 11 year olds make it, seriously try it again maybe from a different site 🙂
You should should just do the pins. Maybe cut back on the part where you try to be funny?
Damn the bitch bug got all up in your panties tonight.
You must be new here, lol.
you should just read the blogs. maybe cut back on the part where you act like a humorless bitch?
Goldie down there is the inventor of crazy cake and is butthurt. I find you hilarious and I matter more than Goldie. Ask anyone. AMEN™!
http://shitsharonsays.blogspot.com
I make what I think is a version of this called “cock-eyed cake” from the ‘I hate to cook book” by Peg Bracken. I think it works better if you whisk your dry ingredient together previous to adding the liquid ones. Also, yes grease the pan.
Hey, no eggs! My brother is allergic, so maybe I’ll have my sis make this cake for him — even eggs in baked goods make him pretty damn sick (sometimes he’s an idiot and decides he’ll ‘deal with it, because it’s SOOOOOO GOOOOOOD’, but then at like midnight I hear him cursing himself). Anyway. This is bookmarked or whatever the fuck the old school version of ‘pinned’ is!