Crazier Cake

Crazier Cake adorned with a sprig of apple mint

Recipes for Crazy Cake pops up everywhere, especially in community cookbooks. It is an amazing, moist, chocolate-y cake, conjured up out of unpromising incredients–a real Something for (almost) Nothing recipe. You can even mix it up right in the ungreased pan, if you really want to save dishes. So this recipe is nothing new, but I have come up with a Crazy Frosting for the Crazy Cake, a fudge of brown sugar, butter, and coffee that is poured over the warm cake and when cool, looks like the surface of a brown sugar moon. It really takes this cake to another dimension. So for fans of the Crazy Cake, here is an even Crazier Cake!

Crazier Cake

1-1/2 cups flour

1 cup sugar

3 tablespoons cocoa

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon vanilla

6 tablespoons oil

1 tablespoon vinegar

1 cup water

Preheat the oven to 350 degrees. Sift all the dry ingredients together in a bowl. Add the oil, vinegar, and water and stir until smooth. Pour into an ungreased 8″ square pan or a 9″ round pan. Bake for 25 to 30 minutes.

Coffee Toffee Frosting

When you take the cake out of the oven, make the frosting. In a small saucepan, cook one cup of brown sugar, three tablespoons of butter, three teaspoons of strong coffee and a half teaspoon of vanilla, stirring constantly until it comes to a boil. Boil for about one minute,  and then pour over the still warm cake. The frosting will flatten out as it cools, and will be a bit shiny.

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