About a year and a half ago, I discussed the Resident Ulpanistit’s (inexplicable, as far as her brothers are concerned) fondness for non-chocolate birthday cakes.
But when anyone else here in TRLEOOB (=the real life equivalent of our blog) has a birthday, the cake is inevitably… chocolate.
Here, then, are the Shiputzim family’s favorite chocolate cake and chocolate frosting recipes. Note that they’re each made with oil, not margarine.
H.’s Chocolate Cake
My mother received this recipe from her friend H. and slightly modified it.
Ingredients
- 2¾ cups flour
- 1 cup cocoa
- 2½ cups sugar
- 1 tsp baking soda
- 1 heaping tsp baking powder
- 1 1/3 cups oil (I use canola)
- 1 cup boiling hot, strong coffee
- 4 eggs
- ¾ cup juice (I use 1 container of Rich’s Whip instead)
- 2 tsp vanilla extract
Directions
Mix five dry ingredients together. Add oil and coffee. Beat in eggs one at a time. Add juice and vanilla. Mix well. Grease pan or line with baking paper. Bake at 350 degrees for 50 minutes or until done.
Yield: Two 8” round cakes or one 9x13” rectangle.
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Yummy Chocolate Frosting
I got this delicious recipe off the highly-recommended Israel-Food list.
Ingredients
- ½ tsp vanilla
- 4 TBSP cocoa
- 4 TBSP oil (I use canola)
- [(optional) 1/3 tsp coffee (I omit this)]
- 4 TBSP hot water (or more)
- 2 cups powdered sugar
Directions
Mix all ingredients together. Add more water as needed, until desired consistency is achieved.
בתאבון
!ויום הולדת שמח
ooh, I am excited about the frosting! margarine frostings taste so icky to me--i try to avoid them (i prefer cream cheese or butter), but the kids are starting to get insistent.
ReplyDeleteThe cake sounds delicious but I have a feeling your using a container of Rich Whip sort of cancels out your using oil instead of margarine...
ReplyDeletemmm betaavon indeed! thanks for the recipe! as far as i'm concerned, a birthday without chocolate is oh-so-very wrong!
ReplyDeleteOneTiredEma - I'd been looking for a good parve-but-without-margarine frosting for some time, and so I was very happy when someone posted this recipe to the Israel-Food list. (Are you subscribed to it? I think you'd really enjoy it.)
ReplyDeleteMalke - LOL! Trust the legal mind to point that out...
:-)
Minnesota Mamaleh - You'd feel right at home here in our house!
:-)
Whose birthday are you celebrating? Or do you just keep in practice?
ReplyDeleteMiriam - With still about two and a quarter hours left until the end of the fast, cake would be very welcome right about now, even if it isn't anyone's birthday...
ReplyDelete:-)
This looks very good, thanks for linking to this.
ReplyDeleteIt is funny, because I read your comment right after making my parsha cake, which I frosted with a similar frosting, because I couldn't stand the thought of making frosting with margarine or shortening. It was a vanilla glaze with powdered sugar, oil, hot water and corn syrup. I'm bookmarking this frosting.
If you are fine with Rich's Whip, though, you can make a good light chocolate frosting with just Rich's Whip and cocoa and a little sugar (basically cocoa whipped topping).
Laura - That's exactly what the kids used when they made me a surprise birthday cake a few years ago. Shabbat Shalom!
ReplyDelete