Chocolate Cake

It just occurred to me that today is Thursday.  The weekend is just around the corner.  : )

This little recipe might be what you're looking for if you need to bake a dessert this weekend.  Epicurious credits Leigh McLean and Sweet Dreams Bakery in Memphis.  It was in the September, 1995 issue of Bon Appetit and, since then, you can find it online on multiple blogs. 

Chocolate cake - simple, quick, easy and good.  This recipe doesn't use milk or eggs which is great if your friends are vegan or lactose intolerant.  It's also a very versatile recipe and can be baked multiple ways.  I've baked this cake twice in the past month - once as cupcakes for picnic birthday and last weekend for Father's Day.  

Chocolate Cake

3 cups flour

2 cups sugar

1/2 cup cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

Mix together in mixing bowl.

2 cups cold water

1 cup corn oil

1 tablespoon vanilla

Add wet ingredients and mix.

Grease and flour pans.

(I also use parchment paper.)

Bake at 350 degrees for 25 - 35 minutes.

NOTES:

*** cupcakes - 22 minutes / 28 large cupcakes

*** two 9-inch round pans - 35 minutes

You can also try:

- three 8-inch round pans

- 9x13 rectangle pan plus one 8-inch round

- two 8-inch square pans or 7x11 rectangle pans

- 10x15 jelly roll pan

If you'd like to reduce this recipe, the University of Nebraska - Lincoln has a great one-page PDF you can print out that tells you what measurements to use if you want to make just 1/3 or 1/2 of a recipe.

High Five Vegetarian Chili - only 5 ingredients and it assembles in under 5 minutes!

Sometimes supper has to be quick to put together...

... look after itself...

... be ready to go...

... be able to wait.

This meal was like that.  And it was pretty good. : )

Five ingredients assembled in under five minutes!  

I put last night's dinner in the crock pot, but you could just let it simmer on top of the stove for 10 or 15 minutes if you're making it at the last minute.  

It would be good to take along on a camping trip.  One pot cooking!

Vegetarian Chili

(serves four)

1 pkg. Yves Italian Veggie Ground Round

1/2 cup chopped onion

1/2 teaspoon chili flakes

1 can (19 oz./540 ml) mixed beans

1 can (398 ml) diced tomatoes

Saute the Veggie Ground Round and onion.

Stir in the rest of the ingredients.

Simmer for 10-15 minutes on top of stove.

OR

Cook on low in crock pot for 4-6 hours.

And while the kids are in the kitchen...

...here's another recipe they can try. It's an "oldie"! My version dates back to a book from the mid-seventies. I dug it up to pass along to a friend who had to plan a vegan meal this weekend. With no eggs and no milk, this recipe fit the bill.

Before the kids whip up the recipe, let them experiment first by adding a liquid (vinegar) to a solid (baking soda). All those bubbles are what make this recipe turn into a cake!

1 cup sugar
3 Tbsp. cocoa

Mix thoroughly in an 8 x 8 or a 7 x 11 cake pan.

1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt

Add and stir in well.

5 Tbsp. oil
1 Tbsp. vinegar
1 tsp. vanilla

Make three holes in mixture. Pour oil in one, vinegar in another and vanilla in the third hole.

1 cup cold water

Pour over all ingredients in cake pan. Beat until smooth. Bake at 350 degrees for 25 - 30 minutes. Enjoy!