Today's hedgehog cake post (http://mfrost.typepad.com/cute_overload/2007/08/happy-birthday-.html) linked to a recipe (http://www.parsleysoup.co.uk/getrecipe.php?section=kids&recipe=hedgehog_cakes) –I think 350F would be a better temp for cooking.
This is an American version of the recipe, without hedgeification:
“Crazy Cake” is one of those recipes that show up in a lot of places under various names. This one is from The Wooden Spoon Dessert Book, and in parentheses I’ve added the amounts for a cake that will fill a 9 x 13" pan from A Piece of Cake (that page in my book is marked with a spray of cocoa powder). –dt
Preheat the oven to 350F.
Stir together in an ungreased 8 x 8 x 2” (or 9 x 13”) baking dish (the Purdy recipe says to sift the dry ingredients together–as long as they’re well mixed I don’t think it matters):
1 1/2 cups all-purpose flour (3 cups unsifted flour)
1 cup sugar (2 cups sugar)
3 tablespoons cocoa (1/2 cup cocoa)
1/2 teaspoon salt (1 teaspoon salt)
1 teaspoon baking soda (2 teaspoons baking soda)
Make three depressions in the stirred ingredients. Into them pour:
6 tablespoons oil (2/3 cup vegetable oil)
1 tablespoon vinegar (2 tablespoons vinegar)
1 teaspoon vanilla extract (2 teaspoons vanilla extract)
Pour over all:
1 cup cold milk, water, or coffee (2 cups lukewarm water)
Mix with a fork (or spoon, or a spoonula) just until all ingredients are well blended (be sure to get the dry ingredients out of the corners, and wipe splattered batter off the sides of the pan). Bake at 350F for 25 to 30 minutes, or until the cake springs back when lightly pressed in the center. Cool in the pan. Serve warm or cold.
Cinnamon and instant coffee are good additions. This cake is better without a sweet frosting. I’ve been putting any sort of chocolate I have on hand–chocolate chips, peanut butter cups, leftover Valentine’s candy with the unnaturally colored mystery fillings sorted out–on top as soon as it comes out of the oven. The chocolate melts and then hardens as the cake cools (but it might bloom, which looks unpleasant even if it doesn’t affect the taste). I’ve also made chocolate ganache to use as frosting, heating 1/2 cup heavy cream then melting 8oz chocolate–chocolate chips work fine–in the cream, then spreading the mixture over the warm cake.
The fancy formattin' comes from a recipe collection I put together for Christmas presents last year.