When I was growing up, my mom made this magical chocolate cake that doesn’t use eggs and is mixed in the pan it’s baked in. It’s the most moist chocolate cake I’ve ever tasted, and because no refrigerated ingredients are used, it’s perfect for camping. Crazy cake dates back to the Depression, but I don’t know where my mother found this recipe; it’s always been in her handwriting.

　　

Ingredients

makes one 8-inch-square cake

　　1 1/2 cups all-purpose flour

　　5 tablespoons unsweetened cocoa powder

　　1 cup sugar

　　1 teaspoon baking soda

　　1/2 teaspoon kosher salt

　　1 teaspoon distilled white vinegar

　　1 teaspoon vanilla extract

　　5 tablespoons canola oil

　　1 cup water

　　

Frosting

1 cup confectioners’ sugar

　　2 tablespoons unsweetened cocoa powder

　　2 tablespoons unsalted butter, at room temperature

　　1/2 teaspoon vanilla extract

　　1 tablespoon milk, or as needed

　　

Step 1

Prepare a medium heat fire (a 4-second fire) in a wood-fired oven or cooker, or prepare a campfire grill for cooking over indirect heat.

　　

Step 2

Sift the flour, cocoa powder, sugar, baking soda, and salt into a greased 8-inch-square cake pan. Make three wells in the dry ingredients. Pour the vinegar into one, the vanilla into another, and the oil into the third. Pour the water over all and stir until smooth. Level out the surface and cover with aluminum foil. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

　　

Step 3

To make the frosting, stir the sugar and cocoa powder together in a bowl. Beat in the butter and vanilla until smooth. Stir in just enough milk to make the frosting soft and spreadable. Spread over the cake and let set for 30 minutes before cutting and serving.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.