About the author

Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

Related Articles

16 Comments

  1. 1

    BethR


    LOL – I love the name. It makes me want to try it even more. Sounds great!!

    Reply
  2. 2

    Loretta


    Wow! She is outspoken and if the truth be told there may be a lot of other women who feel that way.

    Reply
  3. 3

    Barb Wright


    The reason for the name of this cake is because you can mix it the baking pan..hence saving a dish. There would be no mixing bowl to wash!! Call me old-fashioned,but I hope that Amish women in general keep their traditional roles and values.Society is on a downward spiral as it is!! (My 2 cents worth).

    Reply
  4. 4

    Joseph P. Goodwin


    Reminds me of notes Barbara Schwartz posted by the door inside her bakery: “If they can put a man on the moon, why can’t they put them all there?” “If you want something done right, ask a woman.” I was really surprised to see those comments in an Amish bakery! Her husband wouldn’t give her the money to open the bakery, so she took out a loan herself and paid it off in a year. (I don’t know what she used for collateral. I do remember that the Bank of Geneva had a specially adapted drive-through to accommodate Amish buggies.)

    Reply
  5. 5

    JUSTIN


    This sounds like a recipe that my Great grandmother used to make she called it screwball cake though.
    In her recipe you mix the dry ingredients in the cake pan, make three wells in the dry ingredients pour oil,vinegar, and water in each mix up and add vanilla.
    we always ate it without icing, just a cold glass of milk.
    Oh the memories.

    Reply
    1. 5.1

      Jodi


      We called it Chocolate Atomic Cake, because of the reaction of the baking soda and vinegar.
      Mom couldn’t get the frosting made fast enough before we started eating it, so she gave up!
      In fact, I just made it last night for a co-workers birthday!
      An easy dessert to make, it can be baking while you eat supper and have warm chocolate cake and ice cream for dessert!!
      Enjoy!!

      Reply
      1. 5.1.1

        Kevin


        Thanks for stopping by Jodi, I like your name for the cake!:)

        Reply
  6. 6

    Christine


    Is it baking soda or baking powder? Also it looks like there are Choc. chips in it too.

    Reply
  7. 7

    Sharon Cole Tutt


    I seem to remember a similar cake that my mother used to make, only it was called a “Wacky ” cake. It was very good.

    Reply
  8. 8

    MJ


    RE: Lazy Woman’s Cake Similar to a cake that my mother made that she called “Eggless, Milkless, Butterless Cake”. I have also heard it called “Depression Cake” She always added raisins.

    Reply
  9. 9

    MJ


    Similar to “Eggless Milkless Butterless Cake” or “Depression Cake”

    Reply
  10. 10

    Colleen rohrer


    This is my favorite chocolate cake recipe! It is so easy and so moist – delicious besides!! Last July 2013 I used the recipe and made 150 cupcakes for my son and daughter-in-laws wedding reception. I frosted them with a butter cream frosting with a decorators bag. They were the HIT of the day and did not last long!!! I got the recipe out of The Amish Cook’s Baking Book – thank you Kevin and Lovina!!!!! Colleen

    Reply
  11. 11

    Gwendolyn Morse


    I’m sure this cake is quite good. I never understood cakes with a whole cup of oil in them. It just doesn’t seem good health wise.
    Worse is the thought of cakes with mayonnaise in them. I just made bran muffins, the best ever, had only 1/4 cup oil and 2/3rds cup sugar of which I used half Spenda and added extra raisins. So much more healthy to me than the cup of oil. Glad the rest of you are enjoying it but found after baking with lots less sugar when I finally get a piece of really sugary stuff want very little of it.
    There are ways to bake healthy if you want to.

    Reply
    1. 11.1

      Kevin


      THanks for sharing your thoughts Gwendolyn, healthy and tasty are great combinations!

      Reply
  12. 12

    Bonny Lee


    I found a similar recipe, years ago, in a Phi Beta Kappa Cookbook. It was called Mix-in-the-Pan Chocolate Jiffy Cake, and made a 1 layer, 8″ square or 9″ round, cake. I liked it because all the ingredients were mixed right in the baking pan, and it didn’t make a huge cake, that would have left overs. It’s very quick and easy to make, for unexpected company, and only makes a few servings.. I’m also a Pastry Chef and use this recipe, to make any flavor cake (with a few variations), and can use it for clients who are allergic to eggs. (I’m going to try it soon for a client who has Celiac’s Disease, with a special flour.) It does not call for baking powder.

    Difficulty: Easy
    Servings: 6-9
    Prep Time: 5 minutes Cook Time: 35 to 40 minutes

    Ingredients
    1 1/2 cups all-purpose flour
    1 cup sugar
    1/4 cup cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/3 cup + 1 tablespoon vegetable oil
    1 tablespoon cider vinegar
    1/2 teaspoon vanilla
    1 cup cold coffee (good way to use up left over coffee)

    Directions
    In an 8″ square, or 9″ round, UNGREASED cake pan, combine flour, sugar, cocoa, baking soda, and salt. Mix together with a fork to combine well. Form 3 wells in the dry mixture and into each one, put one of the following: oil, vanilla, and vinegar. Pour over all the cold coffee. (Coffee enhances the flavor of chocolate, and no, the vinegar will not be tasted in the baked cake. It is needed to react with the baking soda, as a leavening agent.) Stir well to combine but do not overmix. Bake in a preheated 350-degree oven for 35 to 40 minutes. When cool, frost with 1/4 recipe of your favorite frosting.

    You can bake a 2 layer cake (or 9″ X 13″ cake) by doubling the ingredients. If you are making 2 layers, mix the ingredients in a large bowl, and divide between the 2 cake pans. For the sheet cake pan, mix right in the pan.

    To make the cake(s) a day ahead, line the pans with parchment paper and spray the sides of the pans well. BEFORE THEY ARE COMPLETELY COOL, cover the cake, in the cake pan still, with a piece of plastic wrap, flip over onto a cookie sheet, lift off the pan, and wrap tightly for up to a day. If cakes can be made a day ahead, they seem to “season up” and get moister, and they are less crumble to work with.

    VARIATIONS: If you don’t want to make a chocolate cake, omit the cocoa, and substitute another flavor extract for the vanilla. I love to make an orange cake with orange extract and orange zest, or lemon cake with lemon extract and lemon zest. Substitute water for the cold coffee. You could make any flavor you want by modifying the extracts.

    When I was the Pastry Chef at the Thousand Islands Inn and Conference Center, on Wellesley Island, I used this recipe to make cakes serving up to 150 people. I only needed a large bowl, and didn’t need to use the commercial mixer.

    Categories: Budget, Cakes, Desserts, Entertaining, Lactose-Free, Non-Dairy, Other Special Diets, Special Diets, Special Occasions, Vegan

    Reply
    1. 12.1

      Kevin


      BonnyLee, welcome and thank you for sharing that! – Kevin

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


× 7 = twenty eight

Rate this recipe:  

2014 Powered By Wordpress, Goodnews Theme Inspired By HyDesigns