Sunday, November 8, 2009

Edited Vegan Chocolate Cake recipe

Yes, this is in a certain-cookware-store code. For those of you that know what I am talking about, my memory failed me (showing my 43 years already...) but my instincts did not. Remember how I said "this doesn't look right"? That is because it was not. Thank goodness for cooking instincts.

1 1/2 cups of flour, not 2.

For the rest of you, here is a fabulous and easy pantry sort of chocolate cake that the Moosewood Restaurant in New York state adapted/borrowed from a Good Housekeeping recipe from the 1950's, originally called 6 Minute Chocolate Cake. Yes, it is that easy and all you really need is a fork, a 2 cup liquid measure and an 8"x 8" baking dish. If you want to get fancy, you can sift the dry ingredients, but the charm of this cake is that it is no fuss and spectacularly delicious. If you prefer, you can mix it in a bowl and then make cupcakes. Baking times follow.

preheat oven to 350

Sift into an ungreased 8x8 baking dish:

1 1/2 c. flour
1/3 c. cocoa
1/2 t. baking soda
1/2 t. salt
1 c. sugar

Measure into your 2 c. liquid measure, stir, then add to dry ingredients. Mix with a fork until well blended.

1 c. cold coffee (Decaf for kids, or water is fine. Coffee is better!)
1/2 c. vegetable oil
2 t. pure vanilla extract

Swirl artfully (not really!) into mix:

2 T. Vinegar (white or cider)

You will see the chemical reaction right away.

The reaction between the baking soda and vinegar gives the bubbles and lift to the cake. And, no, you do not taste the vinegar.

Pop it into the oven immediately. 25-30 minutes for an 8x8; 18-20 minutes for 12 standard cupcakes; 20-25 minutes for a 1/4 sheet baking pan ( the one that I love so much, lined with parchment, usually!)

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