My girlfriend, Debbie, sent this recipe to me from her humble abode in Burbank, California. It couldn't be easier and it tastes good. Enjoy!!!

CRAZY CAKE

SIFT TOGETHER THE FOLLOWING DRY INGREDIENTS:

3 CUPS FLOUR
2 CUPS SUGAR
1 TSP. SALT
2 TSP BAKING SODA
7 HEAPING TABLESPOONS COCOA POWDER

EMPTY DRY MIXTURE INTO 7 X 13 INCH BAKING SHEET PAN AND SPREAD OUT EVENLY [FOR A SMALLER CAKE YOU CAN CUT THE RECIPE IN HALF AND USE A 9 X 9” PAN – PYREX PANS WORK REAL WELL AND LOOK NICER FOR SERVING OUT OF PAN]

CREATE 3 CRATERS IN THE DRY MIXTURE:

IN ONE PUT ½ CUP OF OLIVE OIL
IN ANOTHER PUT 2 TBSP APPLE CIDAR VINEGAR
IN THE LAST PUT 1 TSP VANILLA EXTRACT

POUR 2 CUPS COLD WATER OVER ENTIRE CONTENTS IN PAN AND MIX INGREDIENTS [FORK WORKS WELL – DO NOT BEAT] UNTIL ALL DRY INGREDIENTS ARE DISSOLVED AND MIXTURE IS SMOOTH.

BAKE AT 35O DEGREES FOR 30 – 35 MINUTES [CHECK SOONER FOR SMALLER CAKE] DONE WHEN TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN AND/OR CAKE SPRINGS BACK TO THE TOUCH. DO NOT OVER-BAKE, THIS IS A DENSE, MOIST CAKE.

ALLOW CAKE TO COOL THOROUGHLY AND ICE.
YOU CAN USE STORE BOUGHT CANNED ICING BUT IT IS BEST WITH HOMEMADE BUT ADDING ICING MEANS THIS IS NO LONGER A FAT FREE CAKE. INSTEAD YOU CAN SPRINKLE SOME POWDERED SUGAR OVER TOP BUT IF YOU WANT TO INDULGE:

BUTTERCREAM FROSTING

½ BOX POWDERED SUGAR
1/8 CUP MILK
½ TSP VANILLA EXTRACT
½ STICK SOFTENED BUTTER