Reviewed: Nov. 15, 2009

I was really hesitant to make this cake, but I'm glad I did. It is really wonderful! My husband loves it. I am about to make it again. Thanks for a great recipe.

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Kecia

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Reviewed: Oct. 29, 2009

What a pleasant and tasty surprise!

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cookmo

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

A good recipe for an easy chocolate cake. I thought it was pretty good but my family thought it was just "ok".

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 19, 2009

I had to use apple cider vinegar beacause it was all I had on hand. Needless to say, my cake didn't rise. The batter tasted good though. So I know it could have been a great cake.

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BabyDollPie

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 14, 2009

This is the best chocolate cake I have made from scratch. If I need cupcakes or a birthday cake this recipe is where I go.

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manda

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Reviewed: Oct. 9, 2009

I love this cake! So moist and chocolatey! You'd never know it was "modified" to exclude eggs etc. Doesn't even need frosting - although it is delicious with a chocolate buttercream.

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JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 6, 2009

I've been making this recipe for a few years now as "Wacky Cake". It is fantastic and fool proof, not to mention cheap! Do what you want this cake turns out and is so good no matter how you mess up!

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pieceofcake

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Reviewed: Oct. 5, 2009

So excited to find this recipe. I've been making this cake from my mom's recipe for many years and was always curious about the directions, if it was just something she put in to make it "crazy". Not so! Low and behold, here it is. It is and always has been my favorite chocolate cake. So easy, rich, and moist! Enjoy!

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sueb

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Reviewed: Sep. 25, 2009

Wow, so cool to find this recipe. My mum made me crazy cake all through my childhood and I have been making it for years, but couldn't find the recipe tonight so searched for it with no expectation of finding it.. (somehow I thought it was particular to our family - silly me!) Great to discover that so many others love it too. Absolutely my favourite cake. It shouldn't turn out dry, perhaps people are skimping on the oil? As for flavourless, we usually double the amount of cocoa! It's also really lovely with a jar of morello cherries stirred through the batter at the end, or you can use coffee instead of water to make it mocha. Once I mixed marshmallows through it, turned out very intensely sweet and chewy.. mmmm. Does anyone have the recipe with cup/spoon measures rather than weights? Cheers.

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eliril

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Reviewed: Sep. 24, 2009

I grew up on this cake, my mother is not the best cook and she always made it fun for me. I got to make the 3 holes to put the rest of the ingredients in, then mix it. As a kid that is something you never forget. I have read some reviews on how others said it turned out dry, this has to be one of the most moist and fluffy cakes I have ever tasted. You have to make the 3 holes in the pan, my guess is they did something different. Anyways for others that say it has no flavor, well it has a ton of flavor, but our little secret is we add just a pinch of cinnamon to the recipe. I would say no more then just a teaspoon. I had to write a review just because this will always be my favorite cake. :)

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Sinderella4youbaby

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Reviewed: Sep. 21, 2009

Easy to make, and the flavor of the vinegar really does not come through. Mine came out a bit dry though so I had to do a simple berry glaze to moisten it back up.

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Maya

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Reviewed: Sep. 18, 2009

Both, my grandma and my hubby's grandma, made this cake. One called it "depression cake" the other "Crazy cake" but we both grew up loving it. Him with caramel icing and me with peanut butter icing... we LUV this cake. Our grandmas have passed but whenever I serve this we have all of the warm snuggly feelings of our grandmas being with us. Today is my hubby's 55th birthday,,, guess what I'm making for him... of course with the caramel icing.

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DebOnEarth

Cooking Level: Expert

Home Town: Nicholasville, Kentucky, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 17, 2009

My goodness! I wanted to make something chocolaty but didn't have eggs or butter and was short on milk as well. I typed in the ingredients I wanted to use and this cake came up. I used coconut oil since I was low on vegetable oil. The cake was amazing. So moist and delicious. Plus it only required mixing everything in the pan so, very few dirt dishes. My husband and the kids love it, even my youngest son who normally only eats the frosting ate this up. Thanks for this great recipe.

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Paula

Cooking Level: Expert

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Reviewed: Sep. 11, 2009

My 2 year old has severe egg allergies but I still felt strongly about having a birthday cake for his party tomorrow. I have not even frosted the cake and I am writing a review already! Along with one round cake pan, I used a cupcake pan for the little kids to much on. I just tried a cupcake and I am so blown away by the taste and texture! As an added bonus, it is incredibly easy to make. I love that it isn't overly chocolatey and is so moist. Nobody will ever be able to tell that the cake is eggless. I am about to make "One Bowl Buttercream Icing" from this site to go with it. Thanks Amy Parsons!

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RBLANDO

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2009

I had this recipe years ago & loved it then too. It is super moist. I made Saturday evening & it was still fresh enough Wednesday to cut in to pieces, decorate and give to my mother-in-law to serve at her community meal. (I had to get it out of the house before I ate the whole thing!!)

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MGORTON

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Reviewed: Sep. 1, 2009

I almost never leave reviews, but I had to make an exception in this case. My son is allergic to dairy and eggs and I've spent 7 years looking for a cake recipe that can be served to people who actually know what a real cake should taste like. This recipe is not only easy, but it is honestly just about the best chocolate cake I've had. Moist and fluffy, not too sweet or fudgy... and it holds together like no other dairy-free/egg-free cake I've tried... even the expensive boxed brands made specifically for allergies. This recipe makes twice the amount of a cake mix. I mixed it in a separate bowl (I can't imagine mixing in the baking pan would yield great results) and baked in two round pans for a dual layer cake. I can't wait to try this recipe with other flavors!

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Andrea

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Reviewed: Sep. 1, 2009

Yikes. I'm very disappointed after reading all the rave reviews. I decide to bake this on a whim because it looked easy and I had all the ingredients on hand. The batter tasted fine, but it came out very dry (and I tend to underbake a tad for moistness) and very bland.

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Jenner

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 23, 2009

probably the nicest and lightest chocolate cake I have ever made. my kids wanted mor and more. Our neighbour thought it was great also. Thank you for the great recipe and I can garantee I will make this everytime I need a nice cake...if my kids have their way I will make it every weekend! Loved how fast aqnd easy it was to mix also. Go on try it, you'll be pleasantly surprised!!!

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LUKORU

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Reviewed: Aug. 21, 2009

Wonderful texture, moist cake, but definitely needs frosting or some sort of topping. I would have liked more flavor to this cake, but it is great with both chocolate mocha and peanut butter frosting. I'll likely add a smidge of vinegar to all of the cakes/pancakes/waffles where I want a little more rise from here on out. I often whip egg whites seperately in recipes for lighter results, and this would be a much faster method...Why didn't I think of that before???

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