Saturday, January 12, 2013

Eggless Chocolate Cake

Well, it’s my turn to make the cake this week and we’re low on eggs. Yes, we have eggs. In fact, we have a few dozen because the guys snow-shoed some in a couple of days ago. (They didn’t realize they’d be on foot when they bought the eggs but that’s another story.) Before that, we were down to just five. Beings I don’t know how much longer we’re going to have all this beautiful snow making it hard for us to get supplies in, I decided to make an eggless cake. So here goes…
Not pretty but oh so delicious! Our rating - 7.5 out of 10.
·         1½ c flour
·         3 T cocoa
·         1 c sugar
·         1 t baking soda
·         ½ t salt
·         1 c water
·         ¼ c oil
·         1 t vanilla
·         1 T apple cider vinegar (plain will work, as well)
1.       Mix the dry ingredients together until completely combined.
2.       Mix the wet ingredients together and then stir into the dry ingredients until smooth.
3.       Pour batter into a greased and floured 8” square baking pan.
4.       Bake 35 minutes at 350 degrees.

Ok, can we have cake without frosting? I don’t think so – at least not today. Not wanting to make buttercream icing and noticing the multiple jars of marshmallow creme in the pantry, I decided to experiment a little bit. Here’s what I came up with:
Chocolate Marshmallow Creme Frosting
·         1 jar marshmallow creme (7 oz)
·         2 T butter, softened
·         2 t cocoa
·         ¼ c powdered sugar
1.       Mix the ingredients until smooth (try not to burn up your mixer!).
2.       Pour over center of cake and spread toward the edges so it can flow over the sides.
Warning! This frosting is extremely sticky – yummy but sticky. I wouldn’t recommend using it on cupcakes or if you have small children and don’t want it all over the place.


Oh! And check out the Cake-a-Week page for links to the rest of this year's recipes.

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