Crazy Cake. My food philosophies have changed some since I first posted this recipe. So I use all whole wheat flour (my fresh ground mix of grains still turns out very light, can't vouch for the store bought stuff) and just because of a habit I have formed I cut the sugar in half. I automatically cut the sugar in any modern recipe in half. I've found that a couple of spoonfuls of sour cream really goes a long way in this. The cake turns out moist and delish every time I've made it over the years. I've decided I like to keep it simple and the sugar in-take low by just eating a square of it all by it's self, no frosting. It makes for a nice quick and light treat. I can imagine the girls mixing this up all on their own in a few years. I have grandiose goals of making them even more useful in the kitchen, which is why it's so good to bake this up together now.