Screwball Cake
Submitted by pattiwong
A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.
YIELD
1 cakePREP
10 minCOOK
35 minREADY
45 minAlso called Crazy Cake or Wacky Cake, this is the chocolate cake your grandma made during hard times and your family never stopped requesting.
No eggs. No butter. No milk in the batter. Just flour, cocoa, sugar, oil, vinegar, and boiling water, mixed directly in the baking pan using the legendary three-holes method.
The vinegar and baking soda react to give the crumb a tender lift, and the cocoa keeps things deeply chocolatey.
Then you top it with a from-scratch fudge frosting made by boiling shortening, unsweetened chocolate, sugar, and milk until it hits that glossy, spreadable stage. Old-fashioned in the best possible way.
Kitchen Tips
- Mix thoroughly after pouring the boiling water. Any dry pockets of flour or cocoa will show up as lumps in the finished cake.
- For the frosting, beat it over ice water until it thickens but don’t overbeat. It goes from glossy and smooth to grainy fast.
- This cake is naturally dairy-free and egg-free, making it a solid option for allergy-friendly baking.
Ingredients
Directions
Sift the dry ingredients together and put in a greased 9×13 pan.
Scoup out 3 holes, 1 for each liquid ingredient.
Pour boiling water over all and mix well.
Bake at 375℉ (190℃) for 25 to 30 minutes.
Frost with fudge frosting, made from last 6 ingredients.
Heat to rolling boil all but the vanilla.
Boil 1 min without stirring.
Place pan in ice and water and beat until smooth and spreadable.
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