Normally, Gentle Reader, I try to mix up the recipes I give you.
While I could live (for a short time) on a diet consisting solely of birthday cake and potato salad, most humans aren’t quite as highly evolved as myself. So, if I give you a roast beef one week, I wouldn’t give you roast pork the following week.
The same runs true for dessert. Usually, I’d never give them to you two weeks in a row, never mind three.
But, I think we can all agree that these times are anything but normal.
So, for the third week in a row, I’ve got dessert for you. Sometimes you just need either chocolate or massive quantities of alcohol. And, since they both have lots of calories, I had to make a decision. And, while every once in a while I enjoy a spiritous beverage or two, I am firmly team chocolate.
This week it’s chocolate cake—my mom’s wacky cake.
Continuing the cooking from the larder of the last two weeks, this cake can probably be made with ingredients on hand. It was a treat developed during the Great Depression when money was tight and continued through WWII when ingredients were literally rationed.
There are no eggs, no butter, and it’s mixed, baked, and served in the same pan.
Traditionally, the cake doesn’t call for frosting—sometimes a sprinkling of powdered sugar. But, there isn’t a cake on the planet that can’t be made better by a healthy addition of frosting.
My mom would have this cake waiting for us when we got home from school, as a surprise.
I guess you could have it waiting for your family when they come in from the other room. Or you could use it as a bribe/reward.
Do you happen to need the garage cleaned out? Or the car washed, or weeds pulled?
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1 ½ cups flour
1 cup sugar
3 tablespoons unsweetened cocoa (I like Hershey’s special dark, but use whatever you have on hand)
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vinegar (any type)
¼ cup + 2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup cold water-You can replace some or all of the water with cold coffee, espresso, cola or root beer.
Preheat oven to 350°. Grease and flour 8 or 9 inch round cake pan. Put dry ingredients in cake pan. make a well-like indentation in center. Pour in liquids, and mix with a fork just until the batter comes together. Bake for 30-35 minutes or until a toothpick comes out clean, but slightly moist. Leave in pan.
Let cake cool completely and then make frosting. Serves 8.
Best Fudge Icing
This frosting is really versatile and can be used for any number of things. It’s really good on something dense, like brownies or blondies.
6 tablespoons butter
4 tablespoons cocoa
3 cups powdered sugar
6 tablespoons milk
2 teaspoons vanilla
In saucepan, melt butter. Stir in cocoa until it’s dissolved. Mix in powdered sugar. It will get as stiff as concrete here–that’s okay.
Pour in milk, and whisk until completely smooth and glossy. Stir in vanilla.
Pour over completely cooled cake, and allow to set before serving.
Before it sets, you can sprinkle the top with something to make it a little special.
Sprinkles or Jimmies
Large flakes of finishing salt
Potato chip shards
M & M’s
Cereal, like Fruity Pebbles or Cocoa Puffs
Light sprinkling of cayenne or smoked paprika
Powdered freeze-dried fruit