Sunday, September 07, 2008
Favourite chocolate cake
I've been trying to figure out why I have such an emotional response to Sarah Palin (you know, besides the part where she thinks I should be dead....) and I'm still puzzling over it. I'm getting there, I think.
I'm getting nowhere writing about Georgia. Maybe tomorrow. So apropos of Marie Antoinette, I've decided to eat cake instead. Or be a peasant. Or whatever.
The picture above is the one I baked for Kaz on his birthday.
It is a traditional oil cake, invented many years ago when money was scarce and eggs and milk were expensive. Nowadays, it's a yummy and moist alternative for the lactose intolerant like me, or if someone has an egg allergy.
(fits an 8 inch square or round pan, double the recipe for a 9 inch by 13 inch pan)
I don't know if cake flour or all-purpose flour is better---there is a big smudge on the hand-written page, so that is information lost to time. I personally always use Fry's cocoa, but I suppose any would do.
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Sift or mix these ingredients with a fork into an ungreased pan. I line mine with parchment paper.
Make three holes in the pile of dry ingredients.
Now, in each hole, place one of these:
1/3 cup of salad oil
1 tablespoon vinegar
1 teaspoon vanilla
Pour one cup of of cold water over all, and mix well with a fork. This is the fun part where the baking soda and vinegar meet and it looks like a volcano!
Bake 350 degrees for 30 minutes. Cool and frost.