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Crazy Cake

"This cake was popular during the depression, and does not have eggs in it."
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servings 250 cals
Serving size has been adjusted!
Original recipe yields 18 servings (1 -9 x 13 inch cake)


  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
  2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 713
  1. 857 Ratings

Most helpful positive review

When I want chocolate cake, nine times out of ten, this is the cake I make. Whether eaten plain, or my favourite way, which is sandwiched with dulce de leche and topped with chocolate ganache, ...

Most helpful critical review

This cake was too sweet -- there are better recipes out there in my personal opinion.

Most helpful
Most positive
Least positive

When I want chocolate cake, nine times out of ten, this is the cake I make. Whether eaten plain, or my favourite way, which is sandwiched with dulce de leche and topped with chocolate ganache, ...

YUM!! the first 4 time i make it i added chocolate chips YYUMMMMM it's the best chocolate cake i've ever tasted!!!!!! i usually make half the recipe to fit in a small round pan, i also tried m...

I would give this recipe 10 stars if I could! My son was dignosed with an egg allergy about 6 months ago and I've been dreading his birthday ever since (it's this weekend)! I've been trying to g...

This cake was delicious! My father is undergoing chemotherapy and is on an extremely strict diet. He couldn't eat eggs, so the recipe was a good base. He also couldn't eat vinegar or chocolat...

Wonderfully moist & flavorful - you'd never know this was egg free! I usually halve the recipe & bake in an 8" pan for about 30-35 minutes (test for doneness). Great when you want cake but not ...

I don't understand the bad reviews for this cake. When I make a cake, this is the one I go to all the time. I don't change the ingredients, but I DO change the method, so if anyone is interest...

My mother made this cake for the last 40 years that I am aware of and it is always the best. There is one difference in her recipe though, instead of two cups of water we use 2 cups of cool cof...

I LOVE THIS RECIPE!!! I was also worried about the vinegar in the cake so I very tenatively tasted the batter...couldn't taste a bit of it. I am a total chocolate fiend and have been placed on...

One of the better egg free chocolate cakes!! Add 1/3 bag of milk chocolate chips to the batter and it is spectacular. It really adds a lot to the chocolate sensation.