Fiscal Responsibility

No Bowl Cake

"This is a recipe I've always gotten a huge kick out of because it's unusual and quite good. This came from my grandmother on my mother's side. I remember my mother making it and I've certainly made it."

1 1/2 Cups flour
1 Cup sugar
3 TB cocoa powder (we used natural)
1/2 tsp. salt
1 tsp. baking soda
5 TB melted butter
1 Cup cold water
1 tsp. vanilla extract
1 TB white vinegar

Preheat oven to 350°. Combine all of the dry ingredients in an un-greased 8x8-inch square cake pan. Then make three holes or depressions in the dry material. Into one hole you pour the butter, into the second hole you pour the water and vanilla, and in the third hole you put the vinegar. Stir everything to blend it well. Bake at 350° for about 30 minutes or until the cake shrinks a little from the sides. Let the cake cool, and then frost.

Frosting:
1 square semisweet chocolate (12 oz.)
3 TB butter
3 TB heavy cream
1 tsp. vanilla extract
1 3/4 Cups 4x confectioner's sugar (slightly finer than regular confectioner's sugar, although regular will work just fine)

Melt the chocolate and butter in a double boiler or microwave. Remove from heat. Stir in the heavy cream and vanilla extract. With an electric beater, mix in the sugar and beat until smooth.

Prep. time: 15 minutes
Baking time: 30 minutes
Serves: 9-16

Article:
  Harry Zeeve: Page 1 - Page 2 - Page 3
  David Walker: Page 1 - Page 2
  Alison Acosta Fraser: Page 1 - Page 2 - Page 3
  Belle Sawhill: Page 1 - Page 2 - Page 3
  Chris Swann: Page 1 - Page 2 - Page 3
  Carl Tannenbaum: Page 1 - Page 2 - Page 3

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