Chocolate Cake with Buttercream Frosting

I decided to bake a cake when the heat was out in my apartment again.  It’s not super cold right now but chilly so what the heck, why not use this as an excuse for making something I shouldn’t be eating.  I had to bake something to warm myself up and had all the ingredients.

I knew I wanted something quick and easy, small.  I knew there was a recipe in my 1972 Betty Crocker’s Cookbook, page 97 for a Dinette Cake.  This was for “A tender, golden cake for small families.”  I wanted chocolate, not hard to do with this recipe.  I am posting the recipe that I made and not the original one for the yellow cake.

One Bowl Chocolate Dinette Cake

 

1 C flour                                           1/3 C cocoa powder

1 C sugar                                          1 1/2 tsp baking powder

pinch salt                                          1/2 C milk

1 1/2 tsp cornstarch                      1/4 C French Vanilla Creamer

1/3 C oil                                           1 egg

1 tsp vanilla

 

Mix all dry ingredients in one bowl and place all the liquid ingredients in a two cup measuring cup to add all at once to the dry. You can use a hand mixer or hand whisk, which is what I used to keep it simple.

Once the dry ingredients were incorporated, I added the liquid and mixed well.

Pour into a 9x9x2 glass pan well greased, I don’t use flour as I used to and find that if I grease well, there is no sticking and it does not have those clumps of flour on the bottom which detracts from the flavor considerably.

Bake at 325° for approximately 20 min or til done. You can start to smell it and I test with those tiny poultry skewers that come with those lacing kits many use with their turkeys. They work out nicely.

 

Once cooled, I whipped up some quick butter cream frosting by hand from the following ingredients:

1/4 C softened butter, approx 2 C powdered sugar, 1 tsp vanilla & tiny bit of milk by drops to give it the proper consistency.  If you don’t use salted butter, you can add a pinch of salt to the icing as well.

Then it’s yum, yum, eat it up!

 

Weekly Photo Challenge: Sweets 4 the Sweet

Sweets are my downfall in life, my drug of choice.  Mostly chocolate, but I do gravitate towards anything that is sweet.  I am very particular that my sweets not be overly sweet.  How some can scoop teaspoon after teaspoon of sugar into their coffee or tea is beyond me.  Go with one Tablespoon of those flavored creamers or scant 1 tsp of sugar if used instead.

I should mention I have been a “borderline Diabetic” for many years and really have to watch my diet, exercise and my weight to keep it from going full force on me so messing with sweets can be as dangerous as a druggie with actual drugs.  I have been so bad for so many years now, that I got another wake up again a few weeks ago that will scare me into being good again for a while anyway.

Mostly I just do dark chocolate right now but on Valentines Day I was alone and feeling like I needed a treat with no chocolate in the house and bad weather outside.  I made some bite size brownies with my mini muffin tins and used those disposable Wilton bags to decorate them with homemade pink buttercream frosting.

Can use 1/2 C all purpose flour if cake flour n/a. Add pinch of salt if using unsalted butter & not watching sodium intake.

Still take out my kids artwork for holidays!