Monday, January 26, 2009

Making a Chocolate Wacky Cake with J

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For the 4H Foods Fair this year J chose to make a Chocolate Wacky Cake, one of our family favorites and super easy to make. So I got out my camera and she put on her apron and away we went.

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To begin with, you must have measuring cups and spoons.

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Then, using a spatula to level off the top, you scoop the flour.

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Next, you add the sugar...

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...salt...

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...baking cocoa...

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...baking soda...

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...and white vinegar. Yes, I did say vinegar. That's why this is called a "wacky" cake. Fun, huh?

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Then you add the vanilla...

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...and the oil...

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...then the final ingredient...water.

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Next, you put on the flat beater.

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Then you let it mix up and stop to scrape the sides of the bowl once in a while.

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Then you turn to Mama and give her a cute little look. Mind you, this is the most important part of making this cake! It won't turn out right without "the look".

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When it's all mixed up and there is no more flour stuck to the bottom of the bowl because you did such a good job scraping, you pour it into an ungreased baking pan.

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Now for this part you absolutely have to stick out your tongue. Another crucial part of this recipe.

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Now it's ready to put into the oven. What a proud girl we have here. Making a cake all by herself at 6 years old. Pretty impressive!

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Now comes the part that is arguably the best part of making a cake of any kind, but especially chocolate...

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...licking the bowl! It's just the best! I remember how much I looked forward to this part when I was her age. But of course I don't do that anymore...you know, now that I'm a grown up. Yeah...right!

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You just can't lick the bowl without getting it all over you either. It just doesn't work.

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And the grand finale! A beautiful, yummy cake that the judges rave over! Great job J!

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Just in case you would like to make this cake, here is the recipe:

Chocolate Wacky Cake

In a large bowl mix:

3 cups flour

2 cups sugar

1 teaspoon salt

1/2 cup baking cocoa

2 teaspoons baking soda

2 tablespoons white vinegar

2 teaspoons vanilla

1 cup oil

2 cups cold water

*Pour into ungreased 9x13 pan, or two 8" rounds. Bake 45-50 minutes at 350 degrees. Bake 15 minutes for cupcakes.

Chocolate Buttercream Frosting

6 tablespoons softened butter

Baking cocoa - 1/3 cup for light flavor

1/2 cup for medium flavor

3/4 cup for dark flavor

2 2/3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla

*In small bowl, cream butter. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in vanilla.

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