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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The unusual name of this cake, also known as Crazy, Mixed-Up, Mix-in-the-Pan, or Three-Hole cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The result is a surprisingly light chocolate cake, quick to make, which kids love to help prepare because it is so easy. I like it plain (for breakfast!) or with whipped cream and fresh berries on the side. Ingredients:
1 1/2 cups (7 ounces) bleached all-purpose flour |
1/4 cup (0.75 ounce) unsweetened, nonalkalized cocoa powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (7.5 ounces) granulated sugar |
1 teaspoon vanilla extract |
1 tablespoon white or cider vinegar |
6 tablespoons vegetable oil |
1 cup water |
Directions:
1. 1. Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
2. 2. Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
3. 3. Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you cant see any more flour and the batter looks fairly well homogenized.
4. 4. Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.
5. StorageKeep at room temperature, wrapped airtight, for up to 3 days; refrigerate after that.
6. Level of difficulty* [easy enough for a novice to make]
7. Chocolate Cake, by Michele Urvater Broadway
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