I’m so busy these days that I haven’t had much time to devote to blogging. Thank the kitchen goddess that my good friend, Michelle D. emailed me a cake recipe. She writes,
Hey girlie,
I have a great cake recipe for you! It’s very easy. This is the cake with a taste of my childhood. This recipe was always used for birthday cakes. My mom would frost it with cream cheese frosting. You can also use it in different cake pans, not just the 9 x 13, so you could use it in your Wilton pans, too.
The cake always tastes better after you frost it and it sits in the fridge for a couple of hours. I am not a huge fan of cold cake, but IT IS SO FREAKIN’ GOOD!
I know Lucie, my poor little cutie can’t eat it (it has eggs), but I wanted to share it with you.
Hope all is going well,
Michelle
I love cold cake and cream cheese icing, so I better try this some day.
- 2 cups sugar
- 2 sticks oleo (Can you tell we are from the midwest? Oleo is margarine, but I use butter)
- 2 cups flour
- 1 cup water
- 4 tablespoons cocoa (not instant)
- 1/2 cup buttermilk (Safeway sells the little cartons of buttermilk)
- 1 teaspoon baking soda
- 2 slightly beaten eggs
- 1 teaspoon vanilla
Directions:
DO NOT USE AN ELECTRIC MIXER ON THIS CAKE!
- Combine the flour and sugar in a large bowl.
- Put the Oleo, water, and cocoa (not instant) in a saucepan and bring to a boil.
- Pour cocoa mixture over dry ingredients.
- Then add buttermilk, baking soda, slightly beaten eggs, and vanilla. Mix until combined.
- Pour into a greased and floured cake 9×13 inch pan.
- Bake at 375 degrees for about 25 minutes.
- Let cool and frost with your favorite cream cheese frosting recipe.
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Cherrybrook Kitchen – egg free cake mix!
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It’s nice to see someone else mixing their cakes by hand. I mix all my cakes that way and it makes such a difference in the texture. Thanks for sharing the recipe!