Thursday, September 9, 2010

More Small Chocolate Cakes: The Wacky Cake

This recipe is from a discussion on Chowhound. It's great! I was skeptical at first about the use of white vinegar and and entire tablespoon of vanilla, but this little cake has excellent flavor and it is so moist. I topped it with an improvised caramel frosting.


1-1/2 C flour
3 Tbs. cocoa
1 tsp. espresso powder
1 tsp. baking soda
1 C sugar
1/2 tsp. salt
1 Tbs. white vinegar
1 Tbs. vanilla
4 Tbs. melted butter or vegetable oil (I used butter)
1 C cold water

Mix dry ingredients together. Make three wells in the mixture. In the first well, pour vinegar, in the second vanilla, and in the third, the liquid fat. Pour cold water over the whole thing and mix together well. Pour batter into a 9x9 pan, ungreased, and bake at 350 degrees for 35 to 40 minutes.

Caramel Frosting

1/2 C unsalted butter
1 C brown sugar
1/4 C milk (more as needed to get the correct consistency)
1-1/2 to 2 C confectioners sugar
1 tsp. vanilla
A few grains of salt

Melt butter in a sauce pan. Add brown sugar. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat. Stir for two minutes to cool. Add milk, vanilla and a few grains of salt. Slowly add sugar and beat until thick.

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