This
is not one of my original recipes. I made it this weekend for my
Granddaughter's 19th birthday. She never had it before
and years ago it was what I always made for my children's birthday
parties. It's also a great dessert for people who can't eat eggs,
since there are none in this cake or frosting.
Cake:
3
cups all-purpose flour
2
cups white sugar
1
teaspoon salt
2
teaspoons baking soda
1/2
cup unsweetened cocoa powder
3/4
cup vegetable oil
2
tablespoons distilled white vinegar
2
teaspoons vanilla extract
2
cups cold water
Sift
flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch
un-greased cake pan. Make three wells. Pour oil into one well,
vinegar into second, and vanilla into third well. Pour cold water
over all, and stir well with fork. OR – Using conventional mixing
method: Combine all dry ingredients in a large bowl. Mix the wet
ingredients in a 3-4 cup measuring device. Pour over dry ingredients
and mix with a wooden spoon. Bake at 350° F (175° C) for 30 to 40
minutes, or until tooth pick inserted comes out clean. Frost a couple
hours later when cake is room temperature.
Frosting:
1
cup butter,
softened
1
cup white sugar
4
tablespoons all-purpose flour
1
cup milk
1
teaspoon vanilla extract
In small saucepan, cook flour and milk until it thickens stirring constantly. Cool to room temperature. With an electric mixer, beat butter and sugar until fluffy. Add the flour mixture to the butter and sugar. Beat on high speed until fluffy and smooth. Add vanilla and beat until combined. Frost cake and store, covered in the refrigerator.
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