Saturday, July 25, 2015

CRAZY CAKE NO EGGS MILK BUTTER OR BOWLS



This cake is really amazing, it's like a science experiment that tastes delicious, and it's even fun to let the kids make.

What you need:
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
1 tsp. baking soda
1/2 tsp.  salt
1 tsp. white vinegar
1 tsp.  pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

How to make it:
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger  Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes**  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting.  Enjoy!

**Oven cooking times may vary, be sure to check your cake so not to over bake
TIPS:
You can double this recipe, just use a 9 x 13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease your pan.  You can also make cupcakes - be sure to adjust baking time.

You can frost this with whipped cream, dust with powdered sugar, or regular frosting
or top with ice cream or this Easy Chocolate Frosting


Easy Chocolate Frosting          
Make 1-1/4 cups

What you need:
1 cup semisweet chocolate chips
1/4 cup canned evaporated milk (or almond milk)
2 tablespoons butter (may substitute coconut, canola or vegetable oil, if desired)
1 teaspoon vanilla extract
1 cup powdered sugar


How to make it
Combine chocolate chips, evaporated milk, butter and vanilla in microwave-proof bowl. Microwave on full power for 30-40 seconds. Remove and whisk until chocolate chips melt in and mixture is smooth (return to microwave for a few seconds if necessary). Add powdered sugar and continue whisking until smooth.

Spread on cake while warm or it wont play nice. If it cools off and thickens too much before you're ready to use it, just zap it for a few second in the microwave, stir, and spread.

The Recipe makes enough for a thin layer of frosting on a 9x13 cake or pan of brownies. Recipe may be doubled, if a thicker frosting layer is desired.

You may also heat the ingredients (everything except the powdered sugar) over the lowest heat in a pot on top of the stove. Stir constantly until everything melts together and the consistency is smooth. Remove from heat and whisk in the powdered sugar until smooth.

You can make other flavors too Just swap out the chocolate chips for other flavors of baking chips. White chips for a vanilla frosting. Peanut butter chips for a peanut butter frosting. Butterscotch chips for a butterscotch frosting. Etc. You can also stir in cinnamon or other sweet spices, substitute other extracts for the vanilla, or add maple syrup or molasses. Get Creative

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