The Easiest Chocolate Cake Ever. AKA Chocolate Cockeyed Cake
An amazingly easy and delicious chocolate cake that you mix and bake in the same pan!
Pretty much every recipe on this blog is easy. If it wasn’t, it probably wouldn’t be on here. That is because, well, things at my house are simple. With all the craziness that is our lives here, it is always a plus to find something delicious and also simple.
This cake takes well….the cake for simple.
It’s a small list of 9 ingredients (probably in your kitchen as you read this) and you even mix everything right in your pan. Yep.we are even cutting back on dirty dishes on this one. 🙌
It’s known as “Cockeyed Cake” and it’s from a Peg Bracken cookbook and it’s a gem.
Not only is this chocolate cake easy..it’s delicious. No kidding, I mean really delicious. Once you had made this, you will have to make it over and over again.
Kinda..like,I sorta have. Let’s just say,my family our experts eaters of it.😉
Frosting is also optional. We’ve eaten with and without. No complaints either way. But don’t worry, I will be sharing the equally awesome frosting pictured next week. That’s another gem you will not want to miss!
These handy dandy pics match right up with the recipe instructions:
The Easiest Chocolate Cake Ever. AKA Chocolate Cockeyed Cake
Ingredients
- 1 ½ cup flour
- 3 tablespoons cocoa
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons oil
- 1 tablespoon white vinegar
- 1 cup water
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease a 8-9 in baking pan.
- In pan, lightly mix dry ingredients- flour, cocoa, sugar, salt, and baking soda.
- Make 3 wells in cake. In one well, pour oil, in another, vanilla, and in last,vinegar.
- Pour water on top of everything.
- Mix well.
- Bake for 30 minutes.
There’s a typo in this recipe from Peg’s original. 3Tbs Cocoa rather than just 2.
Thanks for heads up Stephen!
@Stephen, i have Peg’s book from 1968. The original recipe has 3Tbsp of cocoa.
The only thing that will improve this cake is cooked chocolate icing – another US recipe given to me in NZ 50 years ago. Cooking the cocoa powder with butter takes it to a whole new level of dark deliciousness. The recipe I have is:
4 Tbsp butter, cooked in a saucepan with 4 Tbsp cocoa powder for a minute or two. Take off heat, add 2 cups sifted confectioners (powdered) sugar, 1 tsp vanilla, 1/4 tsp salt, and 1-2 Tbsp water or milk to make it a thick pouring consistency. Pour then spread over the cake. It will set just like soft dark chocolate fudge.
The origins of this recipe have been