My Grandma used to make a quick chocolate cake all in one pan. She rarely frosted it since it usually didn't last long enough to dry out. For years my copy of the recipe existed only on a hand-written index card. I transcribed it for a friend's briday shower party because we were all asked to bring a recipe.
Normally called Crazy Cake or Wacky Cake, most versions don't list the chocolate chips but its better with them. The quantity of Cocoa powder varies with each recipe.This one should probably read "minimally 3 heaping Tablespoons." The beauty of this cake is its flexibility. I've made dozens of variations with different flours, spicings and liquids. It can be done without milk for those with lactose intolerance.
Grandma Breyley's Hack Cake
Sift first 5 ingredients into ungreased 8” glass square pan. Make 3 little wells in the sifted ingredients (A .5 C measure works well for this) Pour oil in 1st, vineagar in 2nd and vanilla in 3rd. Add milk and stir with a fork until well mixed. Be careful not to get the dry ingredients all over the kitchen. Lift pan and check from the bottom to make sure you do not have any leftover pockets of dry. Add chocolate chips. Bake at 350º for roughly 30 minutes. It is done when a toothpick or thin knife comes out clean. Cool before serving.
Once you've made it following the recipe and learned the consistency the hacks can be attempted. Easy hacks include:
- instead of milk try yogurt, soy milk, almond milk, sour cream, coffee or red wine
- substitute up to half of the flour for a nut flour or other grain (Cornmeal is not recommended.)
- use olive oil instead of salad oil
- use other types of chips such as white chocolate, andees mints or peanutbutter chips
- burbon, kalua or rum instead of vanilla
- add chopped almonds, peanuts, walnuts or cashews when the chips go in