Crazy Cake Recipe

I haven't posted a crazy cake recipe, despite teasing you, dear reader, about it. I'll start simple. I made an excellent chocolate version today (2/28/16) for neighbor Kevin's birthday so I will memorialize it here. Crazy cake is so simple that the ratios and the type of flour make quite a bit of difference. I will add to this post over time with other crazy cake variations. It's so easy and good that it is a handy tool to have in my recipe box.

Whole Wheat Chocolate Crazy Cakewell it's actually white whole wheat flour but that's still whole wheat!

Grease a 8x8" cake pan or any other combination of pan shapes and sizes you like. Or use cupcake papers in a muffin tin. Preheat oven to 350 F.

Whisk together and get rid of lumps:

1 c + 2 T King Arthur white whole wheat flour (results may vary with a different brand)
1 c brown sugar, loosely packed
1/3 c natural cocoa powder (the lighter kind)
3/4 t baking soda
3/4 t salt

Stir together:

1 c quite warm water (want it warm but not hot by the time you stir into flour)
1 t vanilla
2 t vinegar
1/3 c oil (any kind, I use extra-virgin olive because that's what I have on hand)

Use your stiff balloon whisk to stir the water mix into the flour mix until you don't see any lumps. Scoop or pour into prepared pan(s). Bake 30 minutes at 350 F. Less time for cupcakes. The w-ww flour makes a soft cake, not too much gluten in it.

Mini cake with attempt at baked-on chocolate cinnamon frosting.