Sunday, July 10, 2011

Moist Chocolate Cake.

Here is another family recipe from the Julie Ann Events' vault! Moist chocolate cake. One great thing about this cake (besides the flavor), is that it uses no eggs. People with egg allergies will love this! And it can also be called a vegan recipe. A super easy recipe to use too. Since I also make and decorate cakes, I usually just pick up a box of cake mix when I'm baking. When I'm feeling really generous, I will make a white cake from scratch, but who has the time to gently fold egg whites into the flour mixture? And you really cannot go wrong with a Duncan Hines cake mix. But in the fourteen years since I've last lived at home, I still pick up this family recipe.

3 C  flour
2 C  sugar
1/2 C  cocoa
2 1/4  tsp. soda
1 tsp.  salt
2 tsp.  vinegar
2 tsp.  vanilla
1 C  salad oil
2 C  water


Mix all by hand and put into an ungreased 9x13 cake pan. Bake at 350 degrees for 30-40 minutes. One recipe will also make 30 cupcakes. 

I used this recipe to make a chocolate crumb cake for a fundraiser today. Proceeds were going to support Redeemed Girl Ministries, particularly Rebecca Harper who is working with Marian Jordan for a year. I was inspired to try my hand at making a chocolate crumb cake after some friends brought over the cake using the recipe from Babycakes in NYC. I didn't have their cookbook, so I tweaked this recipe. To make this particular cake I made two layers of cake, baking one cake for only 20 minutes instead of the required 30. I took the pan that was completely baked and broke it up to make crumbles. Added some vegetable oil, salt, and sugar. Placed it on top of the other cake and finished baking it for another ten minutes. Once out of the pan and onto the serving dish, I dusted it with powdered sugar and drizzled butterscotch on top.

1 comment:

  1. What a neat trick, baking one layer longer than the other...then adding the crumbs to the layer still to finish baking! Must make for interesting texture. :-)

    ReplyDelete

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