Tuesday, January 24, 2012

Moist Chocolate Cake

I made this cake for Mike's birthday. It seemed appropriate for him because it doesn't have anything in it from the refrigerator. And Mike being the survivalist ( oh, sorry, a  prepper ) I thought he would like it! If this recipe was on the internet I probably wouldn't have made it thinking they forgot the eggs or milk. But since it was from the Taste of Home Baking Book, I thought it safer! It turned out good. Actually it was awesome and I'm not a big cake person. It was really moist and the book said it doesn't need frosting. What they should have said was that the cake is so moist it will fall apart when you try and spread frosting on it! I'm no cake decorator but by the time I finished frosting the cake the little bits of cake through out the frosting looked like they were meant to be there! Mike didn't seem to notice. At least he never mentioned it if he did. And knowing Mike, he would have!  I even wrote on it and you could actually read it! Thanks to my mother-in-law for the decorating tips and bags. Helped a lot!

Moist Chocolate Cake
( This cake is so moist it doesn't need frosting. Simply sprinkle confectioners' sugar over the top.)

1-1/2 cups all-purpose flour
1 cup sugar
3 Tbsp baking cocoa
1 tsp baking soda
1/2 tsp salt
6 Tbsp vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract
1 cup cold water
confectioners' sugar

 In a large mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into one, vinegar into another, and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin)
Pour into a greased 8-inch square baking dish. Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

 Sorry, I forgot to take a picture before!

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