Friday, March 7, 2014

Crazy Cake

Have you ever heard of crazy cake?  And what really makes it crazy versus a regular cake?   Well, let me first tell you that it's crazy because it doesn't use any eggs.  Wha--wha--what?  You read it right - no eggs in this recipe!!  As well, it's a one bowl recipe and you can even stir it with a fork.  I call that not-crazy . . or simply AWESOME!

And what's the perfect occassion for a crazy cake??  How about the craziest holiday of them all . . .St. Patrick's Day!  To give this cake a little holiday flair - I added some chopped Andes Mints.  I'm not entirely sure why we associate Irish with mint . .is it simply the green color?  Honestly, I'm not Irish nor have I ever been to Ireland.  Sounds like some crazy American theory (in my honest opinion)!

Crazy Cake
1 Cup Sugar
3 Tablespoons Cocoa
1 and 1/2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Soda
1/4 Cup + 2 Tablespoons Vegetable Oil
1 Tablespoon Vinegar
1 Teaspoon Vanilla
1 Cup Cold Water
1 Cup Andes Mints, Roughly Chopped 

Step 1:  Prepare an 8x8 baking pan and set aside.  Preheat oven to 350 degrees Fahrenheit.

Step 2:  Add all dry ingredients to a mixing bowl.  Stir together until well blended.

Step 3:  Add the wet ingredients to the dry ingredients and mix well.  Pour batter into prepared pan.  If adding the Andes Mints, sprinkle them on top of the batter (they will sink while baking).

Step 4:  Pour cake batter into the prepared pan and bake for 35-40 minutes.

Serving Idea:  Top with a scoop of vanilla ice cream and drizzle with chocolate syrup and creme de menthe and a dollop of whipped cream.  

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