I decided to bake a cake when the heat was out in my apartment again. It’s not super cold right now but chilly so what the heck, why not use this as an excuse for making something I shouldn’t be eating. I had to bake something to warm myself up and had all the ingredients.
I knew I wanted something quick and easy, small. I knew there was a recipe in my 1972 Betty Crocker’s Cookbook, page 97 for a Dinette Cake. This was for “A tender, golden cake for small families.” I wanted chocolate, not hard to do with this recipe. I am posting the recipe that I made and not the original one for the yellow cake.
One Bowl Chocolate Dinette Cake
1 C flour 1/3 C cocoa powder
1 C sugar 1 1/2 tsp baking powder
pinch salt 1/2 C milk
1 1/2 tsp cornstarch 1/4 C French Vanilla Creamer
1/3 C oil 1 egg
1 tsp vanilla
Mix all dry ingredients in one bowl and place all the liquid ingredients in a two cup measuring cup to add all at once to the dry. You can use a hand mixer or hand whisk, which is what I used to keep it simple.
Once the dry ingredients were incorporated, I added the liquid and mixed well.
Pour into a 9x9x2 glass pan well greased, I don’t use flour as I used to and find that if I grease well, there is no sticking and it does not have those clumps of flour on the bottom which detracts from the flavor considerably.
Bake at 325° for approximately 20 min or til done. You can start to smell it and I test with those tiny poultry skewers that come with those lacing kits many use with their turkeys. They work out nicely.
Once cooled, I whipped up some quick butter cream frosting by hand from the following ingredients:
1/4 C softened butter, approx 2 C powdered sugar, 1 tsp vanilla & tiny bit of milk by drops to give it the proper consistency. If you don’t use salted butter, you can add a pinch of salt to the icing as well.
Then it’s yum, yum, eat it up!
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