Marlboro Stir Crazy Cake

 
 
Oh man!  I’ve made this cake twice in the last month.  It is wonderfully delicious and moist, it is a recipe that would have been used on a trail drive by the trail cook.  It contains no eggs or milk and is still tremendously delicious. It is from a Marlboro cookbook and there is a really cool story behind this cookbook for my family and their ranching community. 

Onto the story and then the recipe.  Back in the late 1970-80’s a family friends ranch was contacted to see if the Marlboro company could use their land for a photoshoot for the cookbook.  I was too little to remember but the story goes that Dean Myers, the landowner, supplied the chuckwagon set up and more.  The photos taken were included in this cookbook.  Later on my family was contacted by the company to use our land for an ad campaign for Marlboro.  (Balk all you want, YES, my family had something to do with the Marlboro ad campaigns of the 80’s.)  Photos taken were of a chuckwagon crossing the river with a team of mules and other livestock crossing the river behind it.  Well, thats all for the story onto the recipe.

Stir Crazy Cake 

  • 2 1/2 C. Flour
  • 1 1/2 C. sugar
  • 1/2 C. cocoa
  • 1/2 tsp. salt
  • 2 tsp. soda
  • 2/3 C. cooking oil
  • 2 Tbl. vinegar
  • 1 tsp. vanilla
  • 2 C. cold coffee or water or mixture of both (and I  can’t stand coffee at all, but you can’t taste it)
  • 1/4 C. sugar
  • Cinnamon

Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an “ungreased” 13x9x2 inch pan.

 

Stir with a fork to mix, make 3 wells in
the dry ingredients and pour in the oil in one well, vinegar in one and
vanilla in one.

Pour cold coffee over all ingredients and stir with a fork until well-mixed. DO NOT beat.

Sprinkle the cinnamon sugar mixture over the top.

 

Bake in 350 degree oven for 35-40 minutes.

Best when warm.  Great with a cup of coffee or even vanilla ice cream!

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