[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Chocolate Crazy Cake[/title][fusion_text]Week of September 8th to September 12th, 2008
CHOCOLATE CRAZY CAKE
3 Cups Flour 2 Cups Sugar 2 Tsp. Soda
1/2 Cup Cocoa 1 Tsp. Salt 1 1/2 Tsp. Vanilla
2 Tsp. Vinegar 3/4 Cup Vegetable Oil 2 Cups Cold Water
Mix together the dry ingredients and put into an ungreased 9×13 inch pan. Make a well in the center and add the vanilla, vinegar, oil and water ( you can substitute coffee for water if you want to). Blend together with a spoon. (Don’t beat) Bake at 350 degrees for 35 minutes.
Note: Another listener called and said that she substitutes 3/4 cup applesauce and 1 cup water for the 2 cups of water in the original recipe. She also adds 1 cup shredded zucchini. Any leftovers should be refrigerated
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