This recipe dates back to the Great Depression, when resources were scarce and thrift was a way of life. It has gone by several names— “Crazy Cake,” “Wacky Cake,” and a few others. It’s a cake is made without eggs, milk, or butter. The ingredients list is full of pantry items, and cocoa is used instead of baking chocolate. You’d expect this cake to be dryer or denser than a normal chocolate cake. But it isn’t. It’s moist with a perfectly soft crumb.
This is my favorite chocolate cake. I love this cake because it is un-fussy. It can go from mixing bowl to oven to table in under an hour, served warm or cool. And I’ve never gotten a single complaint about flavor or texture. In fact, it’s one of my favorite no-fail chocolate cakes. And it improves after a day or two in the fridge. Since it keeps, it can be made ahead, or can be made in a larger batch to keep in the fridge. Wrap it in cling wrap, making sure the plastic is touching any cut edges. Simple toppings like whipped cream and fresh fruit go far, and frosting is definitely optional (but never discouraged).