The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The result is a surprisingly light chocolate cake, quick to make, which kids love to help prepare because it is so easy. I like it plain (for breakfast!) or with whipped cream and fresh berries on the side.

　　

Ingredients

Makes one 8-inch square cake, or 8 to 12 servings

　　1 1/2 cups (7 ounces) bleached all-purpose flour

　　1/4 cup (0.75 ounce) unsweetened, nonalkalized cocoa powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1 cup (7.5 ounces) granulated sugar

　　1 teaspoon vanilla extract

　　1 tablespoon white or cider vinegar

　　6 tablespoons vegetable oil

　　1 cup water

　　

Step 1

1. Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.

　　

Step 2

2. Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.

　　

Step 3

3. Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.

　　

Step 4

4. Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.

　　

Step 5

Storage

　　Keep at room temperature, wrapped airtight, for up to 3 days; refrigerate after that.

　　

Step 6

Level of difficulty* [easy enough for a novice to make]

　　Chocolate Cake, by Michele UrvaterBroadway