superbadgirl (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
superbadgirl) wrote2014-04-20 09:53 am
superbadgirl) wrote2014-04-20 09:53 am
Entry tags:
Happy (Easter) Sunday!
It's Sunday, and some folks celebrate Easter. Some don't. Whichever type you are, I baked you a cake. I try not to discriminate.
There's nothing particularly special about this cake, other than it's built for two. Well, technically, I suppose, four. All I know is, I ate half of this thing last night and if I had a sweetie, the other half would now also be gone. Fortunately for me (but not my waistline), I get to eat the other half today. Haha.
Seriously, if you ever have the hankering for something sweet, this one-bowl recipe is super quick and easily adaptable.
Ingredients:
6 TB AP or white whole wheat flour
3-3 1/2 TB white sugar
2 TB cocoa powder (I use dark)
1/4 + 1/8 tsp baking soda
pinch of salt
1/8 tsp espresso powder (optional)
6 TB milk
2 TB canola oil
1 tsp vanilla
Preheat oven to 350F. Grease and flour two 5-inch pans (I don't have 5-inch pans. I used one of these, no lie. Whatever works!)
Combine flour, sugar, cocoa, baking soda, salt and espresso powder. Stir in milk, oil and vanilla until just mixed, lumps okay. (Embrace your lumps!) Pour evenly into two prepared pans. Bake for 20-22 minutes, until top springs back when pressed lightly.
Let cool on baking racks and then frost with your frosting of choice. I used a whipped cream frosting, lightly cherry-flavored, as I also added cherries to the cake. The frosting is ammmmmazing. I modified this recipe a bit.
You can also halve this cake recipe and have enough for two cupcakes...
And let them eat cake.
There's nothing particularly special about this cake, other than it's built for two. Well, technically, I suppose, four. All I know is, I ate half of this thing last night and if I had a sweetie, the other half would now also be gone. Fortunately for me (but not my waistline), I get to eat the other half today. Haha.
Seriously, if you ever have the hankering for something sweet, this one-bowl recipe is super quick and easily adaptable.
Ingredients:
6 TB AP or white whole wheat flour
3-3 1/2 TB white sugar
2 TB cocoa powder (I use dark)
1/4 + 1/8 tsp baking soda
pinch of salt
1/8 tsp espresso powder (optional)
6 TB milk
2 TB canola oil
1 tsp vanilla
Preheat oven to 350F. Grease and flour two 5-inch pans (I don't have 5-inch pans. I used one of these, no lie. Whatever works!)
Combine flour, sugar, cocoa, baking soda, salt and espresso powder. Stir in milk, oil and vanilla until just mixed, lumps okay. (Embrace your lumps!) Pour evenly into two prepared pans. Bake for 20-22 minutes, until top springs back when pressed lightly.
Let cool on baking racks and then frost with your frosting of choice. I used a whipped cream frosting, lightly cherry-flavored, as I also added cherries to the cake. The frosting is ammmmmazing. I modified this recipe a bit.
You can also halve this cake recipe and have enough for two cupcakes...
And let them eat cake.