I'm finally back to blogging after what seems like a long long looong time. I moved to a new place and then my laptop adaptor cord died and needed to be replaced. It took a while to get around to getting a new one but now that it's fixed I'm happy to be back on the internet again.
I'm also happy that I got to make this cake for my dad's birthday. In my family it's referred to as "Aunt Jackie's Chocolate Cake" because it's from my great aunt's cook book. The chocolate cake is amazingly moist, and stays moist for days on end. Plus it is really really simple to make, so simple that I used to make it when I was a lot younger without help from my parents.
Some of the recipes (like the one calling for celery flavored jell-o for a jell-o salad mold) are a bit dated because its an older book. But there are others that we have used again and again
You can always tell a good cook book by how splattered the pages are. I am a notorious cook-book-page-ruiner. A lot of the time I'll write a recipe down on a cue card so that I don't destroy my nice books.
In the book this cake is called "Marion's Chocolate Cake"..it's a cake of many names.
All you do is dump all the ingredients into a mixer bowl at once, mix it, and then pour into a pan. No creaming the butter and sugar. No adding milk, then flour, then milk. No carefully folding in melted chocolate. Just putting some melted butter, coco and other good ingredients into a mixer, then a pan, and then pulling out this moist moist cake 30 minutes later.
Its not a chocolately frosting though, it has a bit of nesquick chocolate syrup, a bit of instant coffee powder, and then lots of butter and rum. Instead of being heavy and rich it ends up light and fluffy and rummy.
And it is NOT a stable icing, it doesn't want to be pretty. It doesn't care about laying smoothly on a cake. This icing is all about how it tastes and not how it looks.
I had also baked some little chocolate cake castles using my new cake pan that my sister had bought me. One castle to top the cake and one for a pregnant guest who probably wouldn't want to eat icing loaded with rum.
I dusted them with icing sugar.. then I omitted the photo of the third horribly deformed castle that I practiced piping on. It really really wasn't pretty. It was gloopey.
Aunt Jackie's Chocolate Cake
(Double this recipe for two layers)
1/4 c melted butter
1/4 c cocoa
1/2 c hot water
1/2 cup sour milk (1 tsp white vinegar added to milk will sour it)
1 egg beaten in with the milk
1 cup flour
1 tsp baking soda
pinch of salt
1 tsp vanilla
1 cup white sugar
1. Preheat the oven to 350
2. Put all the ingredients into a mixer bowl in the order given above, beat until mostly smooth
3. Bake in 8 inch pan for 25-30 minutes
Chocolate Rum Frosting (Chocolate Frosting #1)
1/2 pound butter
2 cups icing sugar
3 tbsp nesquick chocolate sryup
2 oz rum
1tsp instant coffee
1. beat ingredients well together, then ice cake!
I lied when I said that I omited the ugly castle photo...I just moved it away from the pretty cake pictures