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Molly gets her just desserts

For the past seven months, you faithful readers have gotten all your stories from one source. As my mother who majored in journalism knows, there are two sides to every story.

You may or may not have noticed that you never see my mother awkwardly trying to pose with a dessert dish, or see her hands mixing the batter for a cake. If this confuses you allow me to explain: my mother used to bake all the time. Unfortunately this era ended before I was born. The mom I know cooks all the time, but she never bakes. Not that I don’t hear about it though, “Remember when I used to bake all the time?” Nope, I don’t. Luckily, because all my older siblings were savvy in the kitchen, my childhood did not lack baked goods …until they left. Whatever. I guess college is important.

Being abandoned and all, I began to have to fend for myself when it came to desserts, simultaneously the blog began. Over these seven months, my culinary skills have grown. My first post (potato cookies pfft!) was less than delicious, I’ll admit. I have learned valuable skills: how to make a pie crust, how to fill cupcakes, and never to be photographed wearing your sister’s clothes. Now, I’m able to scoff at using a box mix to make a cake, and at those who let Pillsbury make their pie crusts.

Today, the task has fallen to me to make something to welcome my brother home from college. Surprise, surprise. Using one of my great grandma’s recipe books, I made a chocolate cake. But because I’ve become a cooking snob, I can’t just make a chocolate cake. So, I put it in a bundt. Mostly because I like saying bundt the way they do in “My Big Fat Greek Wedding”.

Deep, Dark Chocolate Cake

1 3/4 cups flour

2 cups sugar

3/4 cup cocoa powder

11/2 tsp. baking soda

11/2 tsp.baking powder

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water

1. Preheat oven to 350o and grease pans

2. Combine dry ingredients in a large bowl

3. Add all the ingredients except for the boiling water, mix thoroughly (you can use an electric mixer, but I didn’t)

4. Add boiling water, then mix. It will be kind of runny.

5. Pour batter into pans and cook for 30-40 minutes.

6. Cool and Frost

Here are all the ingredients

This is the scariest part, adding the boiling water. It does look kind of gross, but after you mix it enough, it's just fine.

See it looks just fine!

I always feel sorry the bunt pan whenever I see it in the cupboard. I've never seen it used.

And of course, I can't leave any cake unfrosted.

I wrote the blog, baked the cake, and I still have an awkward picture taken of me.

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Posted on March 30, 2012, in Recipes. Bookmark the permalink. Leave a comment.

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