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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 10 servings |
||
| Calories 399 | ||
| Calories from Fat 137 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.3g | 23% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 8.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 369mg | 15% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 61.7g | 20% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 35.2g | ||
| Protein 4.1g | 8% | |
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Crazy Cake
By: Theresa P
Nov 17, 2002
This is a great cake I make often. It can be a snack cake or can go to potluck or also makes a wonderful birthday cake. Very moist and chocolaty. I sent this recipe to my grandmother and she now makes this cake often also. Our whole family loves it! A great way to use that left over coffee!
SERVES 10
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 2 tablespoons vinegar
- 1 tablespoon vanilla
- 2 cups cold coffee
Topping
Directions
1
Put flour, sugar, cocoa, soda and salt into a 9x13-inch ungreased cake pan.2
Stir with fork to blend.3
Make 3 wells in flour mixture.4
Put oil in one well, vinegar in one and vanilla in the last one.5
Pour coffee over all ingredients and stir with fork until well mixed (DO NOT BEAT).6
Combine sugar,cinnamon topping and sprinkle over top of cake batter evenly (this will form a crusty topping over the cake as it bakes).7
Bake at 350°F for 35-40 minutes.8
*Can omit topping.
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- Course > Breads > Quick Breads
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Featured Reviews for This Recipe
From: Chef~V
On Dec 10, 2006
I've made this a couple times and kept forgetting to give it the thumbs up. Definite 5 star recipe. This is so much fun to make, the kids loved to help! They enjoyed the cake too! Thank you for sharing, this will be a fun cake to make all the time. ~V
From: stormylee
On Aug 12, 2005
Tasty cake and so easy to make! I did mix the ingredients in a bowl though - just felt easier to do it that way! Made 1/2 recipe and baked in a round 9" pan for 30 minutes - perfect! I also omitted the topping and frosted with #105059. The cake does have that dryish quality that no-dairy cakes tend to have - it's moist, but lacks the smoothness of butter, sort of 
- but it is wonderful for those who can't have dairy, and certainly goes down well with everyone else too! Thanks for sharing!
From: Tebo
On Jun 11, 2003
Nice and easy to do with a good taste. The top of the cake cracked when baked but it still tasted good. A bit crumbly though.
From: ellie_
On Mar 5, 2003
Five stars all the way! This was so easy and so good--we will definitely be making this cake often. Actually I think since this recipe uses staples that we always have on hand and is so quick and easy to make it can be classified as an emergency cake--for occassions like "someone is coming over and I need something to go with coffee fast". Thanks Theresa for posting this keeper cake recipe.
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