Pin 214 & 213, Crazy Cake and Hot Chocolate Frosting

I know I’ve been slacking in posting my pins so here’s a double whammy.

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I want to say this cake was delicious but I can’t. There’s a reason it’s also called Depression cake; no milk, eggs or butter. Not a whole lot of taste.

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You put all the ingredients into a greased brownie pan, mix them up and hope the cake doesn’t stick to the pan.

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As you can see, mine stuck a bit and some flour did not mix in completely.

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The frosting was another story. It was very sweet, not my kind of icing. I prefer buttery over sweet. But since the cake was not terribly sweet with minimal chocolate flavor, the combination was not too overpowering. I don’t think I’ll make this cake again. Maybe if I’m in a pinch and don’t have milk, eggs or butter on hand. But that isn’t likely in my house. Here’s the recipes and the original pins if you would like to try them out for yourself.

Crazy Cake courtesy of sweetlittlebluebird.com
Ingredients
1 1/2 Cups flour
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt

1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Directions

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

Tip – You can double this recipe, just use a 9×13 baking pan.

Hot Chocolate Frosting
Recipe courtesy of http://cookiesandcups.com
makes enough to frost 12 cupcakes.

Ingredients

1/2 cup butter, room temperature
4 cups powdered sugar
1/2 cup dry hot chocolate mix (without mini marshmallows)
1/3 cup + 1 Tbsp heavy cream

Directions

In a small saucepan combine hot chocolate mix and cream. Heat over medium until hot and steaming…not quite boiling, stirring consistently. You want the sugar in the hot chocolate to dissolve. Set aside.
In large mixing bowl cream butter until smooth.
Add in powdered sugar and mix until combined. It will be very dry.
Turn mixer to low and slowly pour in your hot chocolate mixture. Once all is added turn mixer up to medium and beat for about a minute until light and fluffy, scarping down sides of bowl when necessary.
Spread or pipe on cupcakes.

212 to go…….

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