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Look at this little foodie! She sure would like to take a big bite out of her half birthday cake. Don’t worry, we didn’t let her. She’s just starting her solids with rice cereal. Yum! Ummmm, I mean bland. I would want a big bite of this cake too if I were her. She managed to get her hands right in it and squish it up. Good girl.
This cake is something I have been whipping up recently. I wanted to make those cupcakes with the cream cheese centers and chocolate cake outsides. You know the ones? I found a recipe online and they are called Black Bottom Cupcakes. To my surprise, while I was making them, I realized that there was no milk or eggs in the chocolate cake. Crazy! Well, Wacky, actually. That’s what it is called. Wacky cake. This cake was apparently invented during the second world war when there were shortages of those ingredients. Anyways, this makes the cake super easy to whip up and super easy to eat the batter with no salmonilla worries. So, I’ve made them into cupcakes and now I made a cake!
I just poured most (we ate some 🙂 ) of the batter into a mold and baked it until the tester came out clean. I mixed up a glaze and poured it over top for a thin icing. Voila – the easiest chocolate cake ever. Seriously – just as easy as a box.
Chocolate Cupcakes or Cake
This makes 12 cupcakes or 1 small cake. It is moist and super chocolat-y.
1.5 cups all purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1 tsp instant coffee (optional)
1 cup water
1/3 cup oil
1 tsp vanilla
Combine all the dry ingredients in a bowl. Make a well and add the wet ingedients. Mix with a whisk and pour into cups or into a small cake pan. I used a small bundt pan. Bake at 350 degrees farenheit for 30 minutes or until the tester comes out clean.
For a glaze, put 1/2 cup icing sugar in a bowl add 1/2 tsp vanilla. Then add water 1 tsp at a time until it forms a glaze. If you want to ice some cupcakes, mix together some icing sugar and cream cheese. Easy peasy!