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Crazy Cake
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Provided By:
Jean Anderson

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    • What’s crazy is that everything’s dumped into a bowl, then beaten at high electric mixer speed for a minute or two. This recipe surfaced shortly after WW II when sugar was no longer rationed and every cook’s must-have was an electric mixer. Tip: If you have no sour milk, stir 1 tablespoon cider vinegar into 1 cup whole milk and let stand 5 minutes. Or use buttermilk in place of sour milk.

    Ingredients

    Serves:

    Directions

    Preheat oven to 325°F. Grease two 9-inch layer cake pans, then dust with unsweetened cocoa powder, tapping out excess. Set pans aside.

    Alternating between Groups I and II, drop ingredients into large electric mixer bowl this way: sugar, eggs, sour milk, cocoa, butter, soda, vanilla, salt, flour, coffee. Now beat at high speed for 1 to 2 minutes until ingredients are combined, scraping bowl often with a rubber spatula.

    Divide batter between prepared pans and bake on middle oven rack about 1 hour or until cakes pull from sides of pans and are springy to the touch

    Cool cakes in upright pans on wire racks 10 minutes, then loosen around edge, turn out on wire racks, and cool to room temperature.

    Fill and frost as desired, cut into wedges, and serve.

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