Crazy Cake

3 Cups Flour (don't bother sifting)
1/2 Cup Watkins Baking Cocoa
2 Cups Sugar
2 teas. Baking Soda
1 teas. Salt
1 teas. Watkins Original Double-Strength Vanilla Extract
2 Tbsp. White Vinegar
3/4 Cup Watkins Original Grapeseed Oil
2 Cups Water

Mix all the dry ingredients in a 9 x 13 inch pan. (If you want to make this as a layer cake, mix in a big bowl.) Make 3 wells or holes in the dry ingredients. Measure and pour the vanilla into one hole, the vinegar into another hole, the oil into the third hole. Pour the water over the entire thing. Mix fairly well - will have a few small lumps, but you don't want a big patch of dry ingredients on the bottom. Bake (if you mixed in a bowl, bake in ungreased pans) at 350 degrees F for 25 to 35 minutes.

Variations: Add 12 ounces of chocolate chips to the batter, bake, serve unfrosted - I make this for my students, they love it.

Another variation: Any frosting or icing or glaze, but this is great with peanut butter between the layers and a fudgy frosting.

Last variation: Try this with Watkins Twinberry Raspberry-Cherry Preserves between layers, with a fudge sauce on the top only. This is gorgeous in heart-shaped pans for Valentine's Day.

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