I thought my TITLE might grab your attention! You can't resist a Chocolate post, especially coming from France, right?
Well, today, I'm going to share with you one of my tried and true recipes for Chocolate Cake. It's a recipe Grandma Jewel (aka My Mother) has always made, and we always refer to it as the "Eggless and Milkless" cake. My family begs for this cake, especially with Buttercream Frosting...
Last Sunday, we were invited to a luncheon after Church...for Newcomers. (Yep! We were the Newcomers!) Since some of the people at the Church already know that I will offer to bring something, I was told that bringing a cake would be nice...
I say, "Parfait"! That's something I can make here...I've already worked to find all the ingredients for my Chocolate Cake, and tested out my cake on Dr. J and Jewel Jr., with all my best efforts, using our small oven in the apartment. (The Jewel Men do love being guinea pigs for my baked goods! Remember my post last week called, "Dutch Treat"? Dr. J is already asking for more Almond Bars! If you missed it, you can go HERE for a peek!)
Still.. the idea of bringing something sweet that I've made to an event where French people will be...the people who have some of the most beautiful sweets in all the world!...now this was intimidating...BUT I do trust this delicious recipe to always come out awesome, so I made one and brought it, and guess what?
It was completely gone!
Since Dr. J and Jewel Jr. only got little one inch pieces on Sunday, I decided to make another one to surprise them, and am documenting it for you today, and sharing my recipe! I hope you will try it, and enjoy it as much as we do!
The Cake Recipe...
(Eggless and Milkless)
(Eggless and Milkless)
1 ½ cups Flour
1 cup Sugar
1 tsp. Baking Soda
½ tsp. Salt
3 Tbsp. Cocoa
1 Tbsp. Vinegar
1 tsp. Vanilla
5 Tbsp. Vegetable Oil
Combine 1st five ingredients. Sift together, make 2 small and 1 big hole and add last 3 ingredients
Pour 1 cup cold water over the mixture. Mix well and beat. Pour in greased 8X8 pan
Bake 25-35 minutes in oven at 350 degrees.
(Double ingredients for a 9X13 pan, and bake about 45-60 minutes.)
Pour in greased pan, and bake!
Watch to be sure the center bakes all the way through!
My Buttercream Frosting Recipe...
(no pictures...you can do this!)
1 stick Butter or Margarine, softened
½ stick of Vegetable Shortening (Crisco Sticks)
1 pound of Powdered Sugar (approx.)
Little bit of Water
Little bit of Vanilla Extract
Beat all ingredients together with a mixer. Frost Cake when cool.
(This amount will frost a 9X13 cake.)
|(Please excuse the aluminum pan! It's what I have!)|
***The greatest thing about this recipe is, that you usually have every ingredient already in the house!!!***
Hmmm! Now I have some happy men!!!
Why don't you try this cake, and then set a pretty table (très important!) and enjoy it with a little café au lait!!!