Does anyone else have trouble making chocolate cake? I do. I can’t seem to make a good one. Except for this recipe. No matter how many chocolate cake recipes I try, I always come back to this one. No other gets the job done as well, in our humble opinions. It’s nice and chocolate-y without being overly rich, it’s moist, and even if it does flop, it still tastes great. You see, I did have this cake flop once. When I was a nanny in Germany, I made this cake for my host mom for her birthday. It failed miserably but still tasted like a wonderful crazy wife cake. Must have been the different ingredients, or maybe the altitude. Whatever it was, if you live in Germany, you’ll have to find yourself another chocolate cake recipe.
And what’s with the name? Originally it was Lazy Wife Cake because it’s a one bowl, little mess cake to mix up but for some reason, my grandpa dubbed it Crazy Wife Cake. And it stuck.
Recipe from my mom
2 cups (14 oz) granulated sugar
1/3 cup (1.5 oz) baking cocoa
1 1/2 cups (6.4 oz) sprouted whole wheat pastry flour
1 1/2 cups (7.5 oz) all-purpose flour
2 t baking soda
1 t salt
2/3 (5.3 oz) cup oil
2 T (1 oz) cider vinegar
2 t vanilla
1 cup (8 oz) water
1 cup (8 oz) cold black coffee
In a large bowl, mix together the dry ingredients. Add the wet ingredients and mix thoroughly. Pour into cupcake cups or a greased 9 x 13 inch baking dish. Bake at 350 for 18 minutes (cupcakes) or 45 minutes (9 x 13 cake) or until a toothpick inserted near the center comes out clean. Cool and then ice.
Yield: 42 cupcakes or one 9×13 inch cake
Butter Cream Icing
Recipe from my mom
1/2 cup (4 oz) butter, softened
4 cups (about 16 oz) powdered sugar
1 t vanilla
3 – 4 T (1 1/2 – 2 oz) milk
Cream butter and 1 cup of sugar. Add remaining sugar, salt, milk, and vanilla. Beat until it’s nice and smooth, adding more milk if necessary to achieve a nice spreading consistency. Can be frozen for later use.
Yield: I never measured…but plenty for one cake recipe!