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Crazy Cake

  • Serves 12-15.


  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups lukewarm water
  • 2 Tablespoons white vinegar
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup vegetable oil
  • Icing #1
  • 2-1/2 Tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • Icing #2
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 Tablespoons cocoa powder
  • 1/4 cup milk
  • 2 Tablespoons corn syrup
  • 1 teaspoon vanilla extract


Preheat oven to 350°. In a mixing bowl sift together flour, sugar, cocoa, baking soda, and salt. Put this mixture in an ungreased 13 x 9 x 2-inch baking pan. In another bowl combine water, vinegar, and vanilla. Pour over dry ingredients in the pan. Pour oil over all. Using a fork, stir everything together until the mixture is a uniform color and has no obvious lumps. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan before icing.


Place flour in a small saucepan over medium-high heat. Slowly whisk in the milk and continue whisking until the mixture has thickened. Remove from heat and cool to room temperature. In a mixing bowl, cream butter and sugar together until light and fluffy. Add the cooled flour and milk mixture and beat until icing has consistency of whipped cream and all sugar is dissolved. Spread over cooled cake.


Place all ingredients except vanilla in a saucepan. Set over medium heat until the butter is melted, stirring well. Raise the heat and bring to a boil. After the mixture has reached a full rolling boil, allow to cook one more minute without stirring. Remove from heat and add vanilla. Beat until thick. Pour immediately over Icing #1.

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