My Little Recipe Book
Best Lemon Recipes
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I just knew what this crazy cake was going to be! I made it yesterday. Years ago I got almost the same recipe from a Hershey’s chocolate recipe booklet. The only difference in the recipe is the absence of coffee and the addition of an egg. The recipe was mixed, as this one is, right in the 8×8 pan. A few years ago I hit on the coffee/chocolate combo when I had a free sample of instant coffee and threw that in the mix. Excellent!
I am especially pleased to see your addition of strawberry jam on top. I frost my little cake with a chocolate/butter mix, but putting jam with it would make it a bit like a Black Forest cake – especially if cherry jam is used. Thanks for that!
Oh cherries, that sounds good too. Thank you for stopping by Laura.
This looks crazy good! 😉 Really, quite nice — thanks.
Thanks John. I hope you will give it a try.
This sounds so yummy!! I would love to have you hop over and share with us at Tell Me About It Tuesday! (http://www.sweetsillysara.com/2014/01/tell-me-about-it-tuesday-3.html)
I love this crazy cake and I use several of Shirley Corriher recipes. She has one for an appetizer called firecrackers made with saltine crackers that I love. I laughed at your corn bread story. It is so easy to get distracted when having fun with friends. I think I will follow your lead and keep the dry ingredients for this on hand. Thanks Madonna.
Thanks Penny. I really do get distracted and my friends never let me forget it. I don’t think I have seen the firecracker recipe, but I do love Shirley, and if you recommend it I will certainly check it out.
M~
What a pretty cake and you have such a nice presentation. Sounds like something even a non-baker could put together.
Sam
Thanks Sam. I learned presentation from you. I took the photos two separate days. If you notice the photos did not get better until I added the strawberry and mint. And yes, anyone can make this that has a pan and a spoon, and an oven. Thank you for stopping by – your such a good cook I value your input.
mY MOM made this all the time — it’s a favorite. That and chocolate sheet cake!
I posted about the sheet cake previously, but this one is even easier. You don’t even need a bowl if you don’t want to use one. I would like to show others how to make it easy and get away from packaged and boxed food. Thanks so much for stopping by. I love comments.
Glad you pointed out that this qualifies as vegan. Every week we exchange a meal with vegan friends and I struggle with desserts. This is perfect, especially since the gal loves, I mean loves, chocolate.
If you make this please let me know your thoughts. Thanks for stopping by Lulu.
Very yummy!!! Thanks for linking up at LOBS!
Great idea storing the dry!
Must say..love the decorations too:)
High praise Monique, High praise. Thank you.
Your crazy cake sounds crazy good, crazy easy and like it would be crazy not to make it! Love all your different ideas for presentation, you’ve getting so good at this 🙂
Thanks so much Chris, you have been so supportive. I have problems photographing brown food, but I am trying.
Great! This is a must try and thanks for the recipe! The cake sounds crazy delicious!
It is crazy easy. Thanks for visiting Pam. If you try it, please let me know your thoughts.
M~
I made this cake this afternoon. Wow! It’s super easy and very delicious. I didn’t even bother with frosting or powdered sugar. I ate it while still warm. It melted in my mouth. Great recipe!
I am so happy you made this. I love the feedback.
Hi Madonna,
Your cake looks so good and there’s no excuse not to whip one up! I have Shirley Corriher’s cookbook, too, and love her.
I love the pretty presentation you did of the cake. Happy Super Bowl Sunday. xo
Thanks Kitty.
Your Crazy Cake looks so rich and delicious! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Thanks Helen.
It looks crazy delicious to me 🙂
Thank you so much.
I love recipes like this when I’m in a hurry and don’t want to create a lot of dishes I have to wash. This cake looks delicious and I love the suggestion of using jam between the layers. I think I remember my grandmother doing the same thing.
Cathy, I spent more time with the frosting than with the cakes. The jam is something my grandmother did – it was a forgotten memory until I tasted it and then it all came back to me. I have done that several times since I started this blog. It has been a pleasant surprise.
This sounds and looks fabulous. I like the idea its vegan because I am! I think I’ll like it so much I’m pinning it. Thanks for stopping by my blog and returning the neighborly visit.
I hope you will give it a try.
Looks absolutely delicious!
This is the cake I used to make for my daughter when she was little. Now that she’s all grown-up, and vegan, I have another reason to breath new life into this wonderful recipe.
And I’ll be holding you responsible for introducing me to strawberry/chocolate jam!
I hope your daughter and you have fun making it again. My nephew wants to know if I could make chocolate-cherry jam like in black forest cake. Now I have another project. Stay tuned for cherry season.
Oh yum, thanks for the recipe. Thanks tons for linking to Inspire Me. Hugs, Marty
This might be a perfect recipe for me because I don’t drink coffee, but like coffee-flavored desserts! 🙂 Plus, I haven’t made a chocolate cake in far too long.
I too was hesitant to make my blog public – I have no problem sharing it with online visitors, but even some of my friends still don’t know I blog..! Haha 🙂
Xx
After 5 years some of your friends don’t know? Well, I feel better now. I have been reluctant to share with some of my friends, yet I don’t know why. Thanks so much for stopping by.
M~
No one knows about my blog but my daughter. 🙂 Just haven’t felt like sharing with the public (FB, etc.) or with friends.
This cake sounds wonderful! I always add coffee or espresso to mine too.
xo
Pat
Barefoot Contessa always uses coffee in chocolate recipes. It is a simple way to bump up the flavor. Thanks for stopping by.
My favorite chocolate cake recipe uses coffee as well, so I can vouch for how great it tastes in cake. This looks so moist and tasty 🙂 Thank you so much for linking this recipe up at Recipe Sharing Monday. I hope to see you back next Monday. Have a good weekend!
This recipe has been around since 1952 when my mother-in-law gave it to me. I don’t know how much before that time it existed though. It has been in constant use by my sisters-in-law and myself ever since then! Glad to see that more people are becoming aware of its good and easy qualities.
You are correct. Actually I think I read somewhere it was made during WWII when supplies were rationed.
Hi. I found this same recipe last week and tried it and it was absolutely wonderful. A couple comments though. The recipe I found said to make 3 holes in the dry ingredients and put the vinegar, vanilla and oil in separate holes. I wondered why it was necessary to do that since as soon as you add the water (or coffee) they get all mixed up together anyway. You don’t and it seems to turn out the same so I won’t bother any more. Also, I found some recipes use baking powder and some use baking soda and you use both. I used baking powder in mine and it was great. Does it really make a difference? Thanks.
Annette, I only used baking powder. The vinegar is an acid which has a chemical reaction to the baking powder causing the cake to rise. I think the 3 holes are because it is mixed in the pan you bake it in. If you change it up let me know what results you get. Thanks for letting me know.