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Friday, November 14, 2008

Food Storage Friday: Chocolate Snack Cake

I am not a chocolate cake connoisseur, as my dear friend Abs is, but this is my favorite chocolate cake. I love it because it so moist. I love not having to use eggs, which I find annoying and messy. I love how simple it is--I am all about one-bowl batters. And the best part is that it is made entirely with food storage items! I don't know about you, but if there's a crisis, I'm going to want some serious comfort food. And this cake is no laughing matter.

Ingredients: Flour, sugar, salt, baking soda, cocoa, oil, vinegar, vanilla, water (can you tell I shop at Kroger?)

Sift the dry ingredients in a bowl. There have been several occasions when I've thought, "Nah, who needs sifting? It'll turn out fine." Oh, how I've rued those days . . . especially after I (or worse, possibly a guest) has bitten into a lump of baking soda. Please sift, even though it takes a little while. And although I haven't tried it, I imagine you could replace some of the white flour with wheat without ill effect.

I don't even know if I sift properly, but all I do is pour the dry ingredients into a mesh strainer and then stir them as they sift through to the bowl. It's much faster than doing each ingredient individually.

Combine the cold water, oil, vinegar, and vanilla in a liquid measuring cup and then pour it into the dry mixture. I love this cup (plastic because I'm clutsy and break things) and need another because I'm always having to wash it by hand so I can reuse it. Grrr.

Stir the batter well in the bowl--for a minute or so, until it's very smooth--and then pour it into a pan. The recipe says to grease and flour the pan, and sometimes I do that. Sometimes I don't, and then I regret it.

Bake at 350 for 30-35 minutes, and remove from the oven when the top of the cake springs back under your fingers. I used a smaller pan than I usually do, and it nearly didn't stay in the pan. I'd recommend a 9-in cake pan or an 8x8" casserole. Let it cool about 15 minutes before you cut into it so the cake isn't too crumbly.

It doesn't need any frosting. But if you're rotating, why not add some whipped cream on top?

Whipped cream or no, this cake is absolutely scrumptious. Enjoy!



Chocolate Snack Cake


1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil (I use canola)
1 teaspoon white vinegar
1/2 teaspoon vanilla
1 cup cold water

1. Preheat oven to 350. Sift dry ingredients in bowl.
2. Mix oil, vinegar, vanilla, and water and mix into dry ingredients.
3. Stir until well-blended, about a minute. Immediately pour into greased and floured pan.
4. Bake 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes.


This recipe courtesy of Betty Crocker.

Brittany is a stay-at-home mom and wife to her best friend. She is an avid reader and lover of music. She enjoys cooking tasty and uncomplicated dishes (often with food storage items!) and is pleased to announce she has finally stored a two-week supply of water. The fact that she has yet to have a positive experience cooking dry beans, well, that's why she reads this blog.

5 comments:

Mrs. Mordecai said...

This recipe looks just perfect! I can't wait to try it. Thanks.

Megan said...

My mom calls this "cockeyed cake" & growing up we had it often for FHE treats. Also yummy with powdered sugar sprinkled on top. :)

Anonymous said...

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Wild Squirrel said...

This is the same (or at least very similar) to a recipe I have been making for a couple of years now and it is divine! I ran out of eggs one day and searched for an eggless recipe and found this gem. I have since discovered unflavored gelatin as an awesome egg substitute in baking and added it to my food storage, but I still make this cake because it is soooo moist and easy to make! Every time I make it (we love using it for cupcakes--makes 12 per batch) for a birthday party for the kids, the moms go wild and want the recipe. :)

Heidi said...

I make a variation of this recipe (makes a 9x13 pan) and I discovered a scoop of chocolate pudding mix from the cannery makes it even more delicious! I also add in chocolate chips. :) Here's our version for the larger cake:

http://thadenpierce.org/2009/easy-chocolate-cake/