When I was growing up, my mom made this magical chocolate cake that doesn’t use eggs and is mixed in the pan it’s baked in. It’s the most moist chocolate cake I’ve ever tasted, and because no refrigerated ingredients are used, it’s perfect for camping. Crazy cake dates back to the Depression, but I don’t know where my mother found this recipe; it’s always been in her handwriting.
Recipe information
Yield
makes one 8-inch-square cake
Ingredients
Frosting
Preparation
Step 1
Prepare a medium heat fire (a 4-second fire) in a wood-fired oven or cooker, or prepare a campfire grill for cooking over indirect heat.
Step 2
Sift the flour, cocoa powder, sugar, baking soda, and salt into a greased 8-inch-square cake pan. Make three wells in the dry ingredients. Pour the vinegar into one, the vanilla into another, and the oil into the third. Pour the water over all and stir until smooth. Level out the surface and cover with aluminum foil. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.
Step 3
To make the frosting, stir the sugar and cocoa powder together in a bowl. Beat in the butter and vanilla until smooth. Stir in just enough milk to make the frosting soft and spreadable. Spread over the cake and let set for 30 minutes before cutting and serving.
