Saturday, October 9, 2010

And in case you need a BIG yummy chocolate cake recipe…

My friend Dini always has this cake on  hand – she even gave it out for Purim one year.  It’s very fast and very easy – her kids usually make it for her.  And it makes a BIG cake – or it can be divided into many pans, or any combination of pans and cupcakes – just adjust the baking time accordingly. 

I had to phone her for the recipe three times (the kids gave it to me, so I didn’t have to disturb her), and finally recorded it on the computer so I would never lose it.

It’s fabulous plain – nice and moist – or sprinkled with icing sugar, or you could go all out and make a pareve chocolate "cream-cheese" frosting with Tofutti cream cheese.

Elisheva made this yesterday – she wanted to bring cupcakes to a friend’s house for Shabbos.  It made 12 smallish cupcakes plus two generous loaf-pan sized cakes.  Freezes well if you’re baking ahead for Yom Tov!

Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. Beat eggs and oil together in large bowl with electric mixer.
  3. Add sugar and vanilla and beat until well-mixed.
  4. In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together.
  5. Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened.
  6. Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency.
  7. Pour mixture into a greased, 9 x 13 pan.
  8. Bake 1 hour at 350° until cake tests clean with skewer or knife.  Adjust baking time down for smaller pans!  Cupcakes should only take about 15-20 minutes; loaf pans, 30-40 minutes.

1 comment:

  1. Yum! Sounds like a variation of the chocolate cake I usually make.

    Shavua tov and chodesh tov!

    ReplyDelete

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