Ever Have One of Those Crazy Days?

Did you ever have one of those days when you are wishing for something, you don’t have all the ingredients necessary, and you’re too lazy to go to the store? Well, I’m having that kind of day today. I think I’m having a chocolate cake craving today. My birthday is coming up and I think I need to make myself a birthday cake; a moist, dark, chocolate birthday cake. But, dang I do not have any eggs!

The light bulb went off in my head when my friend Laura Brundage called today to invite me out for a birthday dinner. Laura gave me a great chocolate cake recipe. She is one of my crazier girlfriends and appropriately enough she called this recipe Crazy Cake. I guess the recipe got its name because the recipe does not need eggs; not because Laura is so lovably crazy. Crazy Cake has become my go to chocolate cake recipe for any occasion when I need to make a quick and easy from scratch cake. I usually have all the ingredients on hand in my pantry too. Kudos to Laura for giving me this really good and easy, one pan, cake recipe. I ice this cake with my favorite white, fluffy boiled icing.

 Crazy Cake

 Ingredients:

• 2 1/2 cups Flour

• 2 cups Sugar
• 2 tsp Baking Soda
• 6 heaping Tblsp. Cocoa
• 1 tsp Salt
• 2 tsp Vanilla
• 2 Tblsp. Vinegar
• 10 Tblsp. Vegetable Oil

• 2 cups Cold Water

Directions:

1. Right in a 9 x 12 pan, mix together all the dry ingredients (Flour, Sugar, Baking Soda, Cocoa, Salt)

Stir well with wire wisp.

 2. Make 3 holes in dry ingredients.

 3. Pour vanilla in one hole, vinegar in another, and oil in the last hole.

 4. Pour water over the entire mixture,

 5. Stir with wire wisp very, very well until mixture is smooth.

 6. Bake at 350 degrees for 35 minutes.

 7. Cool and ice with your favorite icing.

 White Boiled Icing:

 Mix 5 Tblsp. Flour and 1 Cup Milk, heat to boiling while stirring with wire whisk. Cool thoroughly!

 In a separate bowl, mix;

•  1/2 Lb. Butter
• 1 Cup Sugar
• 1 Tsp. Vanilla

Beat butter mixture until fluffy, then add cooled flour mixture. Beat well.

Keep iced cake in refrigerator since icing tends to melt when left out at room temperature.