Chocolate
Satisfaction Cake is one of those recipes that inveterate, curious cooks
will just have to try � it sounds so, well, curious. Mixed in the pan that
you bake it in, the cake � almost like brownies � goes together so
easily. Could it possibly be good?
Yes, it is very good. Fudgey and moist, the cake can be
served with or without the sauce. I used it as lunchbox dessert. It traveled
well.
I�m always looking for recipes that don�t require
an array of bowls and equipment and this cake, mixed in the pan, surely
fills that requirement.
For a simple springtime dessert, Rosy Rhubarb Cake is easy as well. And, if you enjoy the tart taste
of rhubarb, you�ll like this cake. Either fresh or frozen rhubarb may be
used.
The rhubarb cake is best warm or warmed slightly in the
microwave before serving.
A Request for Help!
I have lost one of our favorite recipes I got from my
mother. The recipe is for a chocolate sheet cake that is thick and moist. It
is unusual in that a cup of boiling water is combined with cocoa for the
cake. It is iced while hot so the frosting soaks into the cake. I will be
truly appreciative if a reader can come to the rescue. Please mail to Nancy
Finch, c/o Cooperative Living,
P.O. Box 2340, Glen Allen, VA 23058-2340.
Chocolate Satisfaction Cake
Ingredients:
Directions: Preheat oven to 350˚. Stir together flour,
sugar, cocoa, soda and salt in 8-by-8-inch nonstick or greased pan. Make 3
wells in dry mixture. Combine eggs and oil and pour into one well. Pour
vinegar into second well. Pour vanilla into third well. Pour water over all
and mix carefully with a fork until all dry ingredients are moistened. Bake
until top springs back when lightly touched, about 35 to 40 minutes. Cool
and serve with Chocolate Custard Sauce. Makes 8 servings.
Chocolate
Custard Sauce: Combine 1 egg, 2 T sugar and 1 cup milk in microwaveable
container. Beat with whisk to combine egg thoroughly. Microwave on high for
about 4 minutes. Stir. Continue cooking in microwave oven until mixture
coats spoon with a thin film (160˚ on thermometer). Remove from oven
and set container in a bowl of ice cubes and water. Stir in 1⁄2 t
vanilla and 1 cup chocolate chips. Stir and whisk until chocolate is melted.
Serve immediately over cake squares or refrigerate to serve later. Top-of-stove
method: Combine egg, sugar, salt and milk in small heavy saucepan. Cook
over low heat, stirring constantly, until mixture reaches 160˚ and just
coats a spoon. Remove from heat and continue as above.
Rosy Rhubarb Cake
Ingredients:
Directions: In medium saucepan, stir together rhubarb and 1 cup
sugar. Cover and bring to boiling. Cook and stir until sugar is dissolved.
Combine cornstarch and water. Stir until no lumps remain. Add to rhubarb.
Cook until thickened. Spoon rhubarb into lightly greased 9-inch cake pan or
8-inch square pan. In small mixing bowl, beat together butter and remaining
sugar until light and fluffy. Beat in eggs and vanilla until well blended.
Stir together flour and baking powder. Add to egg mixture and beat just
until smooth. Pour over rhubarb in pan. Bake in preheated 375˚ oven
until lightly browned and top springs back when lightly touched with finger,
25 to 30 minutes. Loosen edges with narrow knife or spatula. Invert, fruit
side up, on serving plate. Serve with a dollop of whipped cream or topping. Makes 8 servings.
