Also known as Depression Cake, this rich, decadent chocolatey treat is made without butter, eggs and milk – perfect for your quarantine-conscious pantry! The cake is the featured sweet treat on The Stir Podcast’s SIP (Shelter in Place) Series Vol. 2 with host Trish Muyco-Tobin and special guest, entertainment guru Debbie Baldwin.
On this episode, the binge besties discuss the top binge-worthy actors on their list, as well as some off-the-beaten path films that’ll help ease those quarantine blues.
Watch Volume 2 of the SIP (Shelter in Place) Series on The Stir here
CRAZY CAKE
Ingredients for Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup natural unsweetened cocoa powder
- 1 t baking soda
- 1/2 t salt
- 1 cup water
- 1/3 cup canola or vegetable oil
- 1 T white vinegar
- 1 t vanilla extract
Ingredients for Icing
- 1 1/2 cups powdered sugar
- ¼ cup natural cocoa powder
- 2 T water
- 2 t vanilla extract
- ⅛ t salt
Instructions
- Preheat oven to 350F and lightly grease an 8×8 glass baking dish.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
- Make a well in the center of the bowl and add the water, oil, vinegar and vanilla extract.
- Whisk or stir all ingredients together until batter is smooth.
- Pour batter into prepared baking dish and bake on 350F for about 35 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake or the cake will be dry.
- Allow cake to cool before frosting.
For Icing
- To prepare the icing, whisk together sugar, cocoa powder, water, vanilla extract and salt until smooth. Icing should be a thick and fudgy consistency, but should be spreadable. If it is too thick, add additional water one teaspoon at a time until the proper consistency is achieved.
- Once cake has cooled, gently spread frosting evenly over top. Enjoy!
Recipe courtesy of Sugar Spun Run
