Crazy Cake
Yield
1 cakePrep
15 minCook
25 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
vinegar
|
|
| 6 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 45 | ml |
cocoa powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
vinegar
|
|
| 9E+1 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
water
cold |
|
Directions
Mix flour, sugar, cocoa, salt and baking soda in an 8-inch square pan.
Make three holes in the mixture.
Put the vinegar in one, the oil in another and the vanilla in the third.
Pour cold water over all and stir to mix well.
Bake at 350℉ (180℃) F for 25 minutes.
Dust top with confectioners sugar.
