From a Clear Lake kitchen window---Yup! that's snow all right!
After looking through my kitchen window at the winter wonderland, I was delighted to learn through the magic of the Web that today Friday, January 27, 2017 is National Chocolate Cake Day. Well, that's just what the doctor ordered to help get over the exercise from shoveling and show throwing 15 inches of heavy snow the past two days.
It couldn't be easier to make. No mixer, no mixing bowl. Just an eight- or nine-inch square pan, a handful of ingredients you probably have in your pantry. and a fork to mix it all up with. Oh! and the oven, of course.
Magic Chocolate Cake
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
3 tablespoons cocoa powder--not instant cocoa mix
1/2 teaspoon salt
1/3 cup all-purpose vegetable oil, such as Wesson
1 tablespoon white vinegar
1 teaspoon vanilla
1 cup milk
Preheat the oven to 350 degrees F. Sift the flour, sugar, baking soda, cocoa powder, and salt into an ungreased 8x8- or 9x9-inch pan. Make three depressions in these ingredients. Pour the oil into one, the vinegar in another and vanilla in the third. Gently pour the milk over the entire pan and stir carefully with a fork until all ingredients are well blended into a slightly lumpy batter. Bake until cake is firm in the center, about 25 to 30 minutes. Cool and frost with ready made frosting or this chocolate cream frosting.
Chocolate Cream Frosting
3 tablespoons butter
3 squares unsweetened baking chocolate
1 cup brown sugar
1/2 cup water
2 to 3 cups sifted powdered sugar.
In a 2-quart saucepan, melt the butter and chocolate over low heat, stirring constantly. Add brown sugar and water, increase heat to medium and bring to the boiling point, stirring from time to time. Boil for three minutes. Remove from heat and let cool to lukewarm Add enough sifted powdered sugar to make a spreading consistency. This makes enough frosting for two cakes. It can be stored in the refrigerator for a couple of weeks or frozen.for two months.
Happy National Chocolate Cake Day!
Copyright 2017 Rae Katherine Eighmey, all rights reserved.