I read about this in an old Bon Appetit magazine. The author of the article was recalling how her aunts argued over whose chocolate (crazy) cake was better. Why called “crazy” cake? Because of the way it’s made. No eggs, few ingredients that can be found in the pantry, mixed by hand in the pan that you’re baking it in… I LOVE this because it is so SIMPLE!

• 1-1/2 c. flour
• 1 c. sugar
• 1 tsp. baking soda
• 3 tbsp. cocoa
• 6 tbsp. vegetable oil
• 1 tbsp. white vinegar (I’ve used black cherry balsamic, but it’s a little pricey and the flavor doesn’t shine through like I thought it would)
• 1 tsp. vanilla
• 1 c. warm water

Preheat oven to 350 degrees. Sift dry ingredients together in 8 x 8 baking pan. Make 3 depressions/wells and fill with liquids. Pour in water and mix with fork until most lumps are gone. DO NOT beat. Bake for 30 minutes, or check center with toothpick until it comes out clean. If you’re really confident with your baking, the cake is done when the center should spring up if you push slightly with your finger.  Frost the cake with your favorite flavor icing… I like vanilla.