It is my habit, upon entering the library, to peruse the New Titles section each time. I am especially keen on the Non-Fiction section, it being the source of books on knitting, sewing, gardening, crafting and oh so much more. Today I was under the spell of the cooking gods, as they showed me the way to *both* The Craft of Baking and All Cakes Considered. I had read much about each of these in different reviews and spent time perusing them on the bookshelves at the store but had yet to crack open the pages in my own…kitchen.
Without further ado upon entering our home, I sped through All Cakes Considered. I stopped for a long visit at the "…Introduction to Cake Baking" then paused at "All about Pans" and finally tuned into the recipes. This is a collection to be proud of, Melissa, and I'm happy to be a part of your cake world. Each recipe has a wonderful story or comment to go with it, tips along the way for doing some things new (I'd never thought of separating an egg through my fingers before, and though I'm not likely to try it, as I was taught the "crack the egg in half and use each half back and forth to coax the whites from the yolk" method but was duly impressed that there was indeed more than one way to separate an egg) and some things the "old" way. Not much to be improved upon folding techniques at this time, I'll say.
We were in search of a chocolate cake and since we'd spent the last of our milk on our morning waffles, we had to go with something simple. Upon which we found:
Mary Carole Battle's Mother's Wacky Cake: Chocolate Cake with Less Fuss
serves 8 to 10~from All Cakes Considered
Bake in a 9 inch square or round baking pan
1 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract
1 Tablespoon white vinegar
6 Tablesoons vegetable oil
1 cup cold water
In an 8-inch- or 9-inch-square cake pan, sift the dry ingredients.
Make three holes; pour the vanilla in the first, vinegar in the second,
and oil in the third.
Pour the cold water over the mixture, and
stir until no longer lumpy. Bake at 350 degrees for 30 to 35 minutes. If
desired, top with seven-minute frosting.
This cake is really wonderful. A nice refreshing chocolate taste, something that will have you hankering for more and not overwhelmed with the "too much" that chocolate cake can sometimes bring. Soft, moist and best of all, easy!