This is a cake with many aliases. Crazy Cake is what Mom called it; Vinegar Cake is a handle I’ve seen used in old cookbooks; One Bowl Cake, Busy Day or Everyday Cake (all popular in the 40s and 50s); and now I’ve named my version Chocolate Snack Cake. Whatever its name, it’s a simple solution to serving dessert on busy days. Requiring basic, always-on-hand ingredients, it’s totally fuss-free, it’s moist and delicious and it dresses up beautifully. What’s not to love?
Chocolate Snack Cake
3 cups all-purpose flour
4 tablespoons cocoa powder
2 cups granulated white sugar
2 teaspoons baking soda
2 tablespoons vanilla
2/3 cup salad oil
4 tablespoons cider vinegar
2 cups water
1 cup mini-chocolate chips, optional
Preheat oven to 350°. Sift first 4 dry ingredients into a greased 9″ x 12″ baking pan (or whisk together in bottom of pan). Make 3 wells in the flour mixture; add vanilla, salad oil, vinegar and water.
Mix well with a fork; add chocolate chips, if desired. Bake for 35 minutes. When cool, frost as desired or simply dust with powdered sugar (as shown). I often top the cake with whipped cream and pretty it up by sprinkling each piece with shredded coconut.
Yield: 6 to 9 servings
Cook’s Note: This is a no egg cake. It will also stay fresh and moist in the refrigerator for several days.