About a week ago, for a friend of mine's birthday, I made my first from-scratch cake. It actually happened quite by accident. I was walking through the kitchen, a few things fell into a bowl, and out of the oven popped a cake! (Okay - it wasn't that much of an accident. What really happened was...)
Bryan went into the kitchen to bake a cake. There was no box of cake mix to be found.
"Look again!" I insisted, standing on tip-toe.
"I can actually see above this shelf." said my 6"1' husband, "We don't have any."
"Oh."
The wheels of my brain are turning furiously. With his right foot in a cast, Bryan can't drive right now, and I loathe going to the store. I was also remembering that during my last 27 fling boogie when I dove into my recipe stash, I had kept a recipe for chocolate cake because I really wanted to try it. Well, what was I waiting for? Here was my chance to avoid the store and make a cake I could be proud of!
"I can make one."
"Oh, you mean from scratch?" he looked surprised.
"Yeah. If I can bake bread, I'm sure I can make a cake." Now he looked cautious. That settled it, stubbornness set in as if he had just said "No, I don't think you can make a cake" and I was now determined to do this.
(My husband was really trying to be a nice guy - I'd like to point out. He knows that I take it pretty hard when things go wrong in the kitchen - and we had four guests coming over for dinner that night. The same six of us who endured the bean fiasco, incidentally.)
So I headed for the cupboard and fished out the recipe a co-worker had given me nearly a year ago. (By the way, thanks Heather!)
Heather's Chocolate Cake
- 1 cup margarine, softened
- 2 1/2 cups sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all purpose flour
- 1 cup Dutch processed cocoa, sifted
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups HOT water
Let's get started!
I must add, at this point, that your batter is likely to look much runnier than this, because I got so caught up in taking blog pictures that I accidentally left out almost half of the water the recipe called for. Oops!
I must add, at this point, that your batter is likely to look much runnier than this, because I got so caught up in taking blog pictures that I accidentally left out almost half of the water the recipe called for. Oops!
Pour into three greased and floured 9-inch round baking pans (or one 13 x 9 x 2 inch pan)
(I only have two round pans, so I also made a batch of mini cup cakes. They were super cute.)
Bake at 350 degrees for 25 minutes or until a toothpick inserted near the middle comes out clean. Cool on wire racks for 10 minutes
before removing from pan to cool completely.
Stay tuned to see what frosting I made instead... as well as the finished cake!
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