We’re in the midst of a row of very pink birthday parties here at the little pink house for a little girl who just turned two years old! When I mentioned on Facebook what we had for dessert, everyone demanded the recipe (if not actual pieces of the cake mailed promptly to them).
So, here it is. The church/family recipe for “Crazy Cake” topped by an easy and delicious raspberry frosting recipe I found yesterday on myrecipes.com.
The combination was very, very sweet—so I’d recommend cutting down on the sugar in the cake if you don’t like it too sweet (I know, cake is supposed to be sweet—but maybe that’s the reason I don’t like cake, because it’s always too sweet?). Also, the recipe made more frosting than necessary for a 13×9 cake, unless you like it really, really thick. But the best part about the frosting was that you didn’t have to juice or strain the raspberries—just blend them right in, seeds and all! (And did I mention you don’t even have to grease or flour the cake pan? Talk about an easy birthday solution!)
Chocolate Crazy Cake
Sift:
- 2 1/4 c. flour
- 1 1/2 c. sugar (or less)
- 1 1/2 t. soda
- 4 1/2 T. cocoa
- 3/4 t. salt
Add:
- 1 1/2 T. vinegar
- 1 1/2 T. vanilla
- 1/2 c. cooking oil
- 2 c. cold water
Mix thoroughly and pour quickly into an ungreased 13×9 pan. Do not beat, as that will destroy part of the leavening. Bake for approximately 30 minutes at 350 degrees, until toothpick comes out clean.
Raspberry Buttercream Frosting
(recipe from Southern Living on MyRecipes.com)
- 1/2 cup butter, softened
- 1/2 cup fresh raspberries (washed but dried enough that they’re not dripping wet)
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 3 3/4 cups powdered sugar (one 16 oz. package)
- Beat first 4 ingredients until creamy.
- Add powdered sugar gradually, beating at low speed until smooth.







