Ingredients:
Preheat oven to 350 degrees
IN ADVANCE: To one half cup of canned milk, add one Tablespoon vinegar and let stand for twenty minutes.
Blend together the margarine and sugar, then add
the 2 eggs and one half cup cocoa and the vanilla, mix well.
Add the soured milk from step one and mix well.
Add the flour and mix well. - At this stage, the batter is way thick - that's okay.
Bring the cup of water to a boil, and add the baking soda to the water.
NOTE:
This is going to erupt when the soda hits the water, so either start with the water in a larger container, or make sure you're over the mixing bowl when you toss in the soda.
Add the water/soda mix to the batter and mix well. Now the batter that used to be really thick is really thin - I mean soupy thin - go figure - that's what you want.
Grease and flour a couple of 9 inch cake pans, pour in the batter, thump the bottoms of the pans to get rid of bubbles, and bake at 350 for 30 minutes, or until a cake tester or toothpick inserted in center comes out clean. DO NOT use this technique to clean dirty toothpicks - let the dog lick them instead.
Remove from oven and let cool in the pans, remove and frost with something sweet and gooey, preferably something with a couple tons of chocolate in it. Serve with a tall glass of whole milk, a fine lager, or possibly even a hearty hand-crafted ale.
This is Ruth Reichl's Whipped Cream Cheese Chocolate Frosting via the NYT It's perfect for this cake. Or any cake.
FOR THE FROSTING:
Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it.
While it’s cooling, mix the butter with the whipped cream cheese.
Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes.
Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
- one half cup canned milk
- one tablespoon vinegar
- 1 stick margarine
- 2 cups sugar
- 2 eggs
- one half cup cocoa
- 1 tablespoon vanilla
- 2 cups cake flour
- 1 cup water
- 1 teaspoon baking soda
Preheat oven to 350 degrees
IN ADVANCE: To one half cup of canned milk, add one Tablespoon vinegar and let stand for twenty minutes.
Blend together the margarine and sugar, then add
the 2 eggs and one half cup cocoa and the vanilla, mix well.
Add the soured milk from step one and mix well.
Add the flour and mix well. - At this stage, the batter is way thick - that's okay.
Bring the cup of water to a boil, and add the baking soda to the water.
NOTE:
This is going to erupt when the soda hits the water, so either start with the water in a larger container, or make sure you're over the mixing bowl when you toss in the soda.
Add the water/soda mix to the batter and mix well. Now the batter that used to be really thick is really thin - I mean soupy thin - go figure - that's what you want.
Grease and flour a couple of 9 inch cake pans, pour in the batter, thump the bottoms of the pans to get rid of bubbles, and bake at 350 for 30 minutes, or until a cake tester or toothpick inserted in center comes out clean. DO NOT use this technique to clean dirty toothpicks - let the dog lick them instead.
Remove from oven and let cool in the pans, remove and frost with something sweet and gooey, preferably something with a couple tons of chocolate in it. Serve with a tall glass of whole milk, a fine lager, or possibly even a hearty hand-crafted ale.
This is Ruth Reichl's Whipped Cream Cheese Chocolate Frosting via the NYT It's perfect for this cake. Or any cake.
FOR THE FROSTING:
- 5 ounces unsweetened chocolate
- ¾ cups(1 -1/2 sticks)unsalted butter
- 1 cup whipped cream cheese
- 1 teaspoon vanilla
- 2 ½ cups confectioners’ sugar
Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it.
While it’s cooling, mix the butter with the whipped cream cheese.
Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes.
Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
