Making homemade ketchup in a slow cooker from scratch is quite simple. Taste, texture, and color-wise, it is comparable to those name brands. Since I’ve never eaten ketchup using tomato paste as the base, I chose to boil down crushed tomatoes instead.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¾ cup vegetable oil
- 2 tablespoons distilled white vinegar
- 2 teaspoons vanilla extract
- 2 cups cold water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour, sugar, cocoa, baking soda, and salt into a 9×13-inch ungreased baking dish; form 3 wells in flour mixture. Pour oil into the first well, vinegar into the second, and vanilla into the third. Pour cold water over all and stir well with a fork.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Frost with your favorite icing.
Reviews
Complete waste of time. This wacky cake recipe is NOT good at all. Not sweet enough, or much of a chocolate flavor. My friend didn’t care much for it either. My batter was not thin. Maybe using coffee instead of water MIGHT help.
I loved this recipe. I substituted cocoa powder with “Special Dark” cocoa powder, found in your local grocery store. No frosting. It was moist and just the right amount of sweetness. It was a hit with everyone and no one asked why there was no frosting!!
really a 2.5. def is a cake, but sorta dense (-1), not sweet enough (-1), and seemed to lack flavor… maybe because it’s missing butter and eggs (fat)… not sure (-0.5). but happy to have tried it. maybe would use an extra cup of sugar next time for additional sweetness and maybe sift the dry ingredients (or use cake flour) for a lighter mix. was egg-citing to not use eggs though. mission: accomplished.
Other reveiwers noted the batter was normally a bit thin. Substituting wheat flour for oat flour solves this issue. Then, with chocolate icing, the Venn diagram between this and a kids birthday cake is a circle.
We’ve been using this recipe or a very similar recipe for years in my house. It’s the only cake we make from scratch. We Frost it with a really simple chocolate buttercream. Great easy recipe.
I’ve been making Krazy Kakes over 50 years now… usually without a recipe in front of me, but it’s been a few years, so I checked yours out… most everything is the same except mixing with a fork. I’ve used hand blender to mix dry ingredients together, then dump all wet ingredients in and mix until smooth. Thanks for the refresher!
This has been a staple recipe in our house ever since my son was turning 1 and he’s now 18; he found out he was allergic to eggs and milk and I was worried what we would do for birthday cake, this was the answer and now that he’s grown out of it, he still loves this cake!
Tasted very little of chocolate a couple hours out of the oven. This tastes a lot better the next day. Added 2 Tbs. Instead of 2 Tps. of vanilla extract. Added 1 cup of water and 1 cup of coffee. Like someone said, you can’t taste the coffee. Topped with confectionary sugar and later with creme cheese frosting.
This is a family favorite! Since my daughter cannot have eggs, dairy, or soy we normally use the Pillsbury brand frosting and it turns out great. You can make cupcakes, bundt cakes, or just a regular sheet cake. It always is a quick recipe in a pinch. This picture is a red velvet cake that my daughter made for her best friends 21st birthday with a vegan cream cheese frosting 🙂
I have been making this cake for over 30 years and it is still one our family’s favorites! Easy enough to let the 4yr old grandkids do most of the assembling and they are SO Proud to have made a cake “all by themselves” !
Excellent chocolate flavour, so fudgy & moist! Very fast & easy to make. No need to wash bowls, just mix it in the pan. Used cold coffee instead of water and accidentally added a bit too much vinegar but it still tasted amazing. I liked it better on the second day, it keeps very well. Will make again & again.
I made this. It is fantabulous! My whole family loves it. I have never frosted it. We eat it plain. It’s so rich, moist and delicious.
This is the only chocolate cake recipe I use – I also use 1 cup of cold coffee and 1 cup of cold water and dark chocolate cocoa powder.
This cake is wonderful. I made a stupid mistake and accidentally used some hot Cocoa mix instead of baking Cocoa (mine are both in cainsters). Not to worry. I added some regular baking Cocoa when I realized my mistake and it still turned out great. I was afraid it would be too sweet or not chocolate enough, but it was a very forgiving recipe. Definately a keeper and I will be more careful next time!
I have made this recipe for over 10 years…I like to use black cold coffee in place of the water.. It’s a very moist cake when done and it is topped off with peanut butter icing.
Followed recipe but made double layer with 2x, 9″ pans, upping the ingredients by ~10% by weight. Came out great! Will definitely make again and experiment with different flavors (vanilla, lemon, etc.). It’s been tough finding a cake our son with milk/egg allergies can have and this one is far better than others we’ve tried.
I followed the recipe as is, only substituting coffee for the water, and while the cake is definitely moist, it also seems to be quite lacking in chocolate flavour. Also, the cake crumbs dissolve into a sort of ‘gummy’ texture in your mouth which I did not care for very much. In a pinch, yes, I would make it again perhaps, maybe with an added half cup of cocoa powder, but it certainly won’t become my go-to chocolate cake recipe, which is what I was secretly hoping for. Edited to add: The cake improves vastly in terms of taste and flavour when you have it the next day, and I can understand what other comments were raving about. Still not a huge fan of the gummy texture, but really pleased with the taste. Will probably keep this recipe on hand when I have a quick craving for cake (which is often !).
Delicious and moist. I used 2 cups of coffee in place of the water. The coffee enhances and adds depth to the flavor of the chocolate. YOUR CAKE WILL NOT TASTE LIKE COFFEE! Great for those watching cholesterol since there are no eggs. I frosted it with peanut butter frosting. Yum
My mom always made this when we were kids! She always said it was so moist it didn’t even need frosting, and she was right! I make it for my kids and grandkids often! It does not work well as cupcakes, because it sticks to the liners. But flavor?-Amazing, texture? – Rich and moist! and simplicity? – So easy!
My oldest child is lactose intolerant and allergic to eggs. But this makes a cake he can safely eat and he loves it! His brothers and dad can’t tell the difference between this and boxed mix.
I discovered this recipe in 2009 and fell in love. I’ve tried many other decadent, complex chocolate cake recipes but I always come back to this one. People love it! It’s so easy, fast and always turns out amazing. I do use all of the same ingredients with the exception of replacing one cup of water with one cup of cold, strong coffee. It bumps up the chocolate flavor. It might be helpful for others to know this makes 27-30 cupcakes baked for 18-20 mins.