Crazy Chocolate Cake

Crazy Chocolate Cake

131

"My sisters and I always requested this cake for our birthdays. Now, my daughters ask for it for their birthdays!"
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Ingredients

servings 242 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix all ingredients right in a 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Reviews

131
  1. 152 Ratings

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Most helpful positive review

This was a recipe that has been passed down in my family as well. It's called 'crazy cake' because it's made without eggs and butter. It became popular during War Rations because it didn't use...

Most helpful critical review

This recipe is terrible! I should have known - there are no eggs in the recipe! The cake tasted like a runny sugar and coco water mixture. Very plain, one dimensional and simple. Don't be fooled...

This recipe is terrible! I should have known - there are no eggs in the recipe! The cake tasted like a runny sugar and coco water mixture. Very plain, one dimensional and simple. Don't be fooled...

This was a recipe that has been passed down in my family as well. It's called 'crazy cake' because it's made without eggs and butter. It became popular during War Rations because it didn't use...

i was a little nervous about making this cake after reading such extreme contrasting views - i decided that i'd go for it, hoping that the raving reviews would reflect my opinion. so i started...

I changed the recipe a little. I took the cocoa up to a full cup, and added an egg for good measure. The cake turned out rich and moist! It was so simple to make, too! Thanks for a great recipe.

This cake was amazing! It was thick and moist HOWEVER... due to doing the mixing right in the pan, the flour did not get thouroughly mixed in which resulted in chewy parts of the cake. I suggest...

This came out great - I did up the cocoa powder to 1 cup - like others had suggested doing. We made cupcakes out it for my daughter's birthday. No idea how people ended up with bad results - t...

Let me thank you for putting ths cake on here! It is the BEST most moist cake I've ever made!! and simple too. Thank you again its the best chocolate cake!!! I can't say it enough.

This cake was sooo good and chocolatey. We added almost 1 cup of cocoa powder to enrich the flavor. My son loved that you can make it in the pan!! thank you it is a keeper for us!

A very similar recipe appeared in Peg Bracken's "I Hate To Cook Cookbook" as Cockeyed Cake, and I remember seeing another in one of the first Bake Off cookbooks (from the early 1950's). My fami...