(I found this recipe on a print-out a church while I was cleaning. I’m not sure who it’s from, but I appreciate their generosity in sharing it.)
“Vegan chocolate cake! If it’s vegan, it must be good for me, right?”
Oh, how I wish that were the case. Please ignore all the refined carbs and empty calories in this cake and just enjoy it.
Cake:
3 c. all purpose flour
2 tsp. baking soda
6 Tbsp. cocoa
1 tsp. salt
2 c. sugar
3 Tbsp. vinegar (I used white balsamic, as that’s all I had)
2 tsp. vanilla
¾ c. oil (I used vegetable)
2 c. cold water
Measure flour, soda, cocoa, salt and sugar into large mixing bowl. Add vinegar, vanilla, oil and water and mix well. Pour batter into greased 9 x 13 inch baking pan. Bake at 350 degrees for 30-40 minutes. After removing cake, let cool, then drizzle with icing.
Icing:
1 c. powdered sugar
3-4 Tbsp. cocoa
½ tsp. vegetable oil
1/3 c. water (add more if needed)
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Thursday, January 1, 2009
Sunday, November 23, 2008
Thanksgiving dessert!: Citrus pound cake with cranberry syrup
(from Real Simple, Nov 2006)
hands-on time: 20 min
total time: 1 hr 45 min
serves 8 to 12
4 large eggs
1/2 tsp vanilla extract
1 tsp grated orange zest
1 tsp grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for pan
2 1/4 c granulated sugar, separated
1/2 tsp kosher salt
2 c all-purpose flour
2 c fresh or frozen cranberries
1/2 c orange juice
2 Tbsp orange liqueur (optional)
Heat oven to 325 degrees F. Butter a 9-by-5 inch loaf pan. In a small bowl, whisk together the eggs, vanilla and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 min. Slowly add the egg mixture. Beat for 3 min. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 min; cake is done when an inserted toothpick comes out clean. Transfer pan to a wire rack to cool for 10 min. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. (This can be made up to 24 hrs ahead of time. Cover after the cake has cooled and serve at room temperature.)
For the syrup: In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 min. Reduce heat to medium-low and simmer for 5 min. Strain the syrup into a bowl and stir in the liqueur (if using). (The syrup can be made and set aside for up to 4 hrs.)
Slice the cake and serve with the warm syrup.
Comments: This pound cake is WONDERFUL! (The batter, I should warn you, is dangerously wonderful. You may need to ask for supervision while making this, so that half the batter doesn't somehow disapper into your belly.) The family members with whom I shared it evidently thought that it was wonderful as well, and I didn't even have the sauce to complement it. I'll be making this (with the sauce, this time) on Thanksgiving: It is easy, delicious and provides a nice alternative to pie. (No fear: I will be making a pie, too.)
hands-on time: 20 min
total time: 1 hr 45 min
serves 8 to 12
4 large eggs
1/2 tsp vanilla extract
1 tsp grated orange zest
1 tsp grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for pan
2 1/4 c granulated sugar, separated
1/2 tsp kosher salt
2 c all-purpose flour
2 c fresh or frozen cranberries
1/2 c orange juice
2 Tbsp orange liqueur (optional)
Heat oven to 325 degrees F. Butter a 9-by-5 inch loaf pan. In a small bowl, whisk together the eggs, vanilla and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 min. Slowly add the egg mixture. Beat for 3 min. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 min; cake is done when an inserted toothpick comes out clean. Transfer pan to a wire rack to cool for 10 min. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. (This can be made up to 24 hrs ahead of time. Cover after the cake has cooled and serve at room temperature.)
For the syrup: In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 min. Reduce heat to medium-low and simmer for 5 min. Strain the syrup into a bowl and stir in the liqueur (if using). (The syrup can be made and set aside for up to 4 hrs.)
Slice the cake and serve with the warm syrup.
Comments: This pound cake is WONDERFUL! (The batter, I should warn you, is dangerously wonderful. You may need to ask for supervision while making this, so that half the batter doesn't somehow disapper into your belly.) The family members with whom I shared it evidently thought that it was wonderful as well, and I didn't even have the sauce to complement it. I'll be making this (with the sauce, this time) on Thanksgiving: It is easy, delicious and provides a nice alternative to pie. (No fear: I will be making a pie, too.)
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