Wacky Crazy Cake
from Larry Smith and David Bunce
in the Landour Book of International Recipes (1964)


Larry Smith and David Bunce - each won Blue Ribbons in the '54 Hobby Show.

Flour, sifted 1.5 c
Sugar 1 c
Cocoa 3 Tbsp
Salt 1 tsp
Egg, well beaten 1
Soda 1 tsp
Vinegar 1 Tbsp
Shortening, melted 5 Tbsp
Vanilla 1 tsp
Water 1 c

1. The wacky thing about this recipe is that if you use a large cake pan (9" sqaure or round) you can mix it right in the pan. Mix and sift first four ingredients into pan.

2. Make five holes in the ingredients and place one of the next five ingredients in each hole. Pour water over the top and mix well (use a fork).

3. Bake at 350 F. for 25 min.

David Bunce adjusted this recipe by using only 2/3 c. sugar. Larry Smith used 1 3/4 c. flour and kept sugar the same. The egg is optional.

(Ricketty tin oven and 7000ft elevation optional.)

[Sources: From Merryn G and Sharon S, WS listserve, mid September 2005]

Also found in The Landour Book of International Recipes (1964), p. 237; and other versions of that by Vikas publishers, and copied (without permission or citation) in Icing on the Landour Cake (2000), un-numbered recipe #15, and (also without permission or citation) The Landour Cookbook (2001), p. 145; and "Index of Contributors and their recipes" by Gil under Bunce, David and Smith, Larry.

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