We had a birthday here a little while ago...a two cake birthday. ;-) That means one cake on the day our family celebrated and one cake on the day the friends came over to celebrate. This birthday boy knows just what he wants for a cake and it mostly has to do with a lot of whipped cream. He specified a very certain look. Two layers of chocolate cake. Whip cream in between. LOTS of whip cream on top piled in a dome shape. And since it's not for me to question why (?!?!), I just went ahead and made one.
(same birthday boy wanted whipped cream along with peach butter and blueberries for his birthday breakfast waffles)
And since he liked that cake so much I made another one exactly the same for the second cake day. One of the things that he liked about it was that I put something special in between the layers along with the whipped cream - his very own strawberry jam that he made in the summer. It added just an extra touch of deliciousness.
The cake recipe is an old favourite. I've been making it since I was about 8 years old. I always called it Wacky Cake but I've seen it with all kinds of names. I'm sure you'll recognize the recipe (if so, I'd love to know what you call it) but I was visiting with my friend yesterday (an experienced baker and wonderful cook) and was surprised to hear she hadn't heard of it - even when I described the 3 holes and the vinegar, vanilla and oil part!! So...obviously I have to share the recipe with her (poor deprived girl) and thought I'd share it here too.
•1 1/2 cups unbleached all-purpose flour
•1 cup sugar
•3 tablespoons unsweetened cocoa
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1 teaspoon vanilla
•1 tablespoon vinegar
•5 tablespoons melted butter (or melted coconut oil or grape seed oil)
•1 cup warm water
Mix dry ingredients in 8X8 pan. Make 3 holes in mixture. Put the 1tsp vanilla in one hole, 5 Tbsp melted butter in other hole and 1 Tbsp vinegar in another hole (that bit was always the exciting part because it starts to fizz a bit). Then pour 1 cup of water over the whole lot and mix well. Bake for 35-45 minutes at 350.
That was how I always made it and then quite often I used to ice it too. Since then I've learned that chocolate chips in the batter make a delightful addition. And these days I no longer mix it in the pan because I'm usually doubling the recipe and then making it in two pans (or you can double it and make it in a 9x13).
At any rate it is a simple-to-make and delicious-to-eat cake - a very good "starter" cake for a new baker but also the kind of cake that one never gets tired of. So there you are M-S...make it with your family and let them eat cake!