Posted by Suzanne McMinn on September 12, 2008 @ 1:05 am
Cakes, The Farmhouse Table
This is a traditional chocolate cake and it has never failed me. It’s so moist and delectable, I often don’t even frost it. I bake it in a large rectangular pan or as cupcakes then sprinkle some powdered sugar on top. A bite is like a warm hug, a sweet kiss, and a trip to grandma’s all rolled into one. Bake it in cake rounds and frost it-and you might as well stick some candles in it and call it your birthday. You know, one where you get to pick the number and everything.
It’s a made-from-scratch cake with the most basic of ingredients that are easy to keep on hand as staples, so go ahead, make it today. You probably have the stuff. As with all of my recipes, special flour isn’t required. This isn’t because I believe there is no purpose in this world for cake flour, but it simply doesn’t fit my culinary perspective. I totally stole that term from the Next Food Network Star series, in which they are constantly asking the contestants to define their culinary perspective. (And some of them have a lot of trouble doing it.) Culinary perspective is a somewhat pretentious term, so I use it slightly tongue-in-cheek, though I do have one. I’m interested in old-fashioned, traditional country cooking. There is a reason food is better in the country. It’s homegrown and homemade, created from scratch using the simplest of ingredients. Most of our great-grandmas didn’t have access to gourmet ingredients or even many of the ingredients that might be considered almost basic today. And yet they baked better cakes and pies and bread than we ever will with our fancy store-bought specialty ingredients. Self-sustaining and frugal, they practiced the art of making delicious food from pantry staples along with the milk they drew into the pail that morning, the eggs they tucked into their aprons from the hen house, and the butter they churned with their own hand. In other words, they weren’t running to the supercenter for cake flour. They knew how to make cake without it. We can, too. And so why isn’t the Food Network knocking at my door? Don’t they know I have a culinary perspective? It takes some of those contestants halfway through the season before they figure theirs out and by then they’re getting booted off! I already have mine! I’m ready!
Oh, yeah, this was a post about cake……
This cake recipe is my own. You won’t find it anywhere else on the internet. It’s based on an old-fashioned chocolate cake recipe from a cookbook long ago then adjusted to make a more satisfying cake, to me. I don’t like skimpy cake layers. (I don’t like skimpy icing, either. I don’t like skimpy anything!) It makes a moist, rich, light and high cake. We love it. I hope you will, too. (Please do not be afraid of scratch cakes. You haven’t had cake until you’ve had a scratch cake! Cake mixes….aren’t cake. Homemade….. Try it; you’ll like it.)
How to make Old-Fashioned Chocolate Cake:
2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 3/4 cups sugar
3 eggs
1 1/4 teaspoons vanilla
1 2/3 cups milk
Heat oven to 350-degrees. Grease and flour two round cake pans. In a medium-size bowl, combine flour, cocoa, baking soda, baking powder, and salt. In another, larger bowl, combine butter, sugar, eggs, and vanilla. Beat well. Add flour mixture and milk; beat again. Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. These are tall layers and may take a bit longer to bake than you are accustomed to. However, ovens are different. For me and my oven and my cake pans, it takes the full 35 minutes. Your mileage may vary depending on your oven and whether your cake pans are 8-inch or 9-inch. Please watch your cake carefully. Do not open the oven during the first 15 minutes of baking-it may make your cake fall. At 30 minutes (or even 25 if your oven bakes quickly), check your cake with the toothpick test until done. Do not overbake! Cool on wire racks for 10 minutes then invert to cool completely.
If baking as cupcakes, cupcakes will be done in about 15-20 minutes. In a large rectangular baking pan, cake will be done in approximately 30 minutes. Sprinkle with powdered sugar, or (especially if baking in cake rounds), ice with Fluffy White Frosting.
How to make Fluffy White Frosting:
1 1/2 cups sugar
1/2 cup water
1/2 teaspoon cream of tartar
3 egg whites
1 1/2 teaspoons vanilla
Combine sugar, water, and cream of tartar in a pan on the stove. Cook till bubbly and sugar is dissolved. In a bowl, combine egg whites and vanilla. Add sugar mixture to egg whites, a little at a time, beating constantly. Continue beating until stiff peaks form. Easily frosts a two-layer cake. I can’t stand it when a recipe doesn’t make enough frosting. This one makes plenty. When you first make the frosting, it will be a bit warm from cooking the sugar-water mixture. It spreads easier if you refrigerate it for 30 minutes before frosting the cake. Make the icing while the cake is baking.
This is icing like nothing that comes in a plastic can at the store. It’s heaven in a bowl. This cake is great with vanilla ice cream-but with this icing, you won’t even want it. The icing is enough. It’s that good.
P.S. If you’re baking this cake with farm-fresh milk and eggs, it’s even better.
P.P.S. That’s how our great-grandmas made it.
P.P.P.S. Food Network producers? If you’re reading? Don’t forget that I have a culinary perspective.
P.P.P.P.S. Can I do the show from here? Cuz I have chores.
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Posted by Suzanne McMinn on September 12, 2008 @ 1:05 am
3:40
am
I WOULD LOVE TO SHOW UP AT YOUR HOUSE AND COME IN FOR CAKE AND COFFEE. IT LOOKS DELI-C-CCCCUS.
3:44
am
WHAT ARE YOU DOING UP AT THIS HOUR?????
I HAVE AN EXCUSE - “I CAN’T SLEEP.”
6:43
am
That looks delightful! Are those your eggs???
7:18
am
My mother grew up on a farm. She knows how to cook and so did her mother. I remember hanging out in the kitchen helping my grandmother. I also remember them warning me about some of the other relatives in the county … they couldn’t cook. My mother still tells tales about how she and her siblings avoided the ‘aunties’ cooking.
By the way, when we make cakes … its from scratch. Love scraping the bowl clean with a finger! I do have two recipes that use a mix as a base, but they get quite a bit of additions so they aren’t obviously cake-from-a-box.
Thanks for the recipe … I think my mom will like this one … especially the 1 cup of cocoa.
She read a county fair recipe in the paper last week that had 2 tblspoons of cocoa in a winning choc pie recipe. Her comment “may have looked chocolate, but it couldn’t have tasted like chocolate!”
Her favorite icing for chocolate cake … Ganauche! There is no such thing as too much chocolate.
M from NC
7:37
am
That cake looks very yummy. I think you would be a great choice for a regular series on TV. I’d definitely be watching!! Lisa L.
7:44
am
I was here this morning looking for a dessert recipe to try. What a surprise to find one jump out at me. Looks delicious! Now you know what I’m having this evening. Forget supper.
This post was before the recipe was touching and YOU definitely have “culinary perspective”. Its obvious that it comes from within. Thanks for dessert.
7:47
am
M from NC….your mom’s statement cracked me up!!!
NO you cannot be on TV Suzanne because then you would not hae time to blog and show us stuff to be jealous about….(it is selfish Friday…were you aware? )
soooooooooo making this cake today…and eating it all before the family gets home! they can have the box stuff…..(man I am GOOD at selfish Friday! hahaha)
Have a great weekend everyone!
Tresh in Oklahoma
7:48
am
Suzanne,
Are those your eggs??? Have the girls been busy in the hen house? Please tell! My hubby has been out of town for a few days for work. Perhaps my girls and I (7and4, me…never mind) will make this beautiful cake this afternoon and then go pick him up at the airport!
??-Do you keep the leftovers on the counter in a cake keeper or in the fridge?
7:51
am
Yummy! And I have been trying to be so good! I’ll have to make this cake!
:J
7:51
am
There must be something about this Food Network I’m just missing. I totally miss the appeal of it.
But you know what?
I don’t miss the appeal of this cake!
Though I’m afraid that pie is still greater then cake.
Pie>Cake.
7:52
am
BethAnn, chocolate cake leftovers? Do those word go together?
(No, those aren’t my eggs! They are farm eggs, but not mine, yet!)
8:05
am
Oh, my, your cake looks so sinfully good. I love chocolate cake! I do believe I am going to have to try this recipe. I hope mine turns out as great as yours as I do not have my own eggs and milk, but have to depend on the grocery store for my ingredients.
8:10
am
Suzanne!!! Why are you doing this to me?!?!?!?
8:22
am
Well, that looks devine. I’ll be thinking of that cake all day now. Kind of like a song you can’t get out of your head.
8:49
am
That cake looks delicious! Mouth watering!
Of course, your pictures do that to a person.
Good luck with the food network! I’m rooting for you!
8:55
am
One of my Aunts used to make this cake and bring it to family reunions when I was a little girl…it was like HEAVEN!! Oh how this brings back memories; out of all the great home-made country foods that showed up, this was my absolute favorite!
8:57
am
This cake looks delicious. I like that you don’t have to fold in egg whites-ack-hate that. My Mom loves to eat a slice of cake, no frosting, right out of the oven-piping hot. I’m a frosting kind of guy. This frosting is the exact frosting that we use on all of our Easter cakes.
9:15
am
Mmmmmm. Thank you, Suzanne. I love chocolate. You are so right. FREST HOMEGROWN is the best ever.
9:17
am
In my spare time (HAH!) I do cake decorating, and I prefer to bake from scratch. But, I’m still searching for that perfect chocolate cake recipe. It’s so elusive! I’ll give this one a try. My hopes are high! This looks wonderful.
9:18
am
I don’t even like chocolate cake even though I like chocolate so much but this I have to try! Um.. right after the burnt sugar cake which I haven’t had time to make yet. I have an old recipe notebook from my grandma I am going to have to dig through things to find. Blessings.
9:26
am
Suzanne, wanna take a trip to Atlanta? Bring chocolate cake, and you can stay as long as you like.
9:28
am
Drove in from Houston yesterday and left at the right time. the evacuation route was jammed, we sat on the freeway long periods but made it home. they are bracing for a bad storm and asking most of Houston to stay put so the people on the coast can get out bec they face the most danger. they are expected to lose power etc. my sister’s house was not in the evacuation zone. the mayor asked them to board up and hunker down and brace for the storm at 100 mile an hour winds. we will get some of that in North Texas too.
so - baking helps my stress level - so chocolate cake it is
just seeing the picture has already reduced my stress!!!
9:32
am
Jane, take care! I’m glad you’re safe!
BethAnn, I just realized I didn’t really answer your question. (Got sidetracked on the mystery of leftover chocolate cake, LOL.) Yes, because of the icing on this cake, it is better kept in the fridge. (Not necessary if you use a different type of icing, but this icing is SO GOOD.)
9:36
am
Yum Yum, definitely going to give this a try
Love the blog - first place I go in the mornings!
9:43
am
Shelley
9:56
am
This looks heavenly. I also am holding you personally responsible for my butt growing. Your recipes are so good, and I just don’t have any will power to NOT make (or eat) them!
Your hens will start laying really soon….then you’ll REALLY be baking up a storm.
10:12
am
ANOTHER AWESOME RECIPE!!
I have made this one lots…the frosting is wonderful - my 96-year-old dad loves it. I’m taking this as a hint to quit freezing apples for a day and make this cake!!
10:21
am
does the warm mixture sufficiently ‘cook’ the egg whites? or are they still raw, I’ve never made this kind of icing before, just wondering about the food safety issue (because I REALLY want to try this recipe-hubby’s birthday on sunday!)
10:35
am
hayseed, the sugar mixture is at a boil (that’s what I meant by bubbly-I’m sorry if that wasn’t clear!) when you add it to the egg whites to beat. However, if you want to take the extra precaution, you can also heat your egg whites separately (in the microwave). Try it for 30-60 seconds and use a thermometer to test-if you heat the egg whites to 160-degrees, you should be fine. (Be careful-you don’t want to cook them so don’t overdo it!) At what temperature your sugar water boils will depend on your elevation (sea level, water boils at 212 degrees).
10:53
am
I dreamed you were teaching me how to milk a goat last night, I kid you not! (kid….ar ar ar!) You gave me a taste of the milk. It was good.
I am very concerned….
11:43
am
Headed off to Grapefest for some of those special Texas wines I love. Have family headed up from the south. I’m making this cake — then I’m drinking lots of wine! We’re getting lots of wind and rain from Ike this weekend — so now I’ll have something to do!
Chocolate and wine? Is there a better combo?
11:49
am
PS Has Dookie been in the chocolate cake batter? Or, did he eat a groundhog?
Love that dirty little face!
11:49
am
Oh I’m definitely making this. And I need a job on your farm as I need to keep my waistline from expanding with all the goodness that you keep sharing. xxoo
11:57
am
I’m having company next weekend and I am totally making this cake!! Looks as moist as one called wacky cake that my mom used to make…yum!!
12:00
pm
Do you think that cakes turn out just as good made with self- rising flour?
12:02
pm
Shirley, I’ve never made it with self-rising flour so I don’t know! If you experiment with it, come back and let us know!
12:28
pm
So when *will* you be getting eggs?
12:49
pm
OHHHH Heaven! FABULOUS Suzanne! What a DREAMY looking cake! The only bad thing is that I don’t have a fork at this moment to dive right into that cake!
You have such a knack for decorating your cakes too…such a pretty finish!
My husbands’ favorite icing is “white”. At first I thought he meant vanilla (in the tubs), but he said “no, white - his mom makes it”. I got her recipe and think I lost it, but it sounds like yours above. Pillsbury finally came out with “white” in a tube and it was DIVINE and I could see what he meant. However, now, we cannot find it - nor in any other brand - they ALL taste grose to us. So, this will be WONDERFUL.
The picture also reminded me of a frosting we made when I was a child, out of the box, adding boiling water (I am sure all of you are too young to remember hee hee) - but it was a marshmallow fluff icing and soooo good. It tasted like warm fluffy marshmallow!
I also love 7 minute frosting - it is more like Divinity on a cake…I like that on HOMEMADE angelfood cake, but hardly EVER have it, as those are time consuming cakes to make - at least my recipe…sometimes I’ll get one at Whole Foods and put that icing on it.
Anyway..FABULOUS!!! As usual, Suzanne…and I am so glad to have this recipe!!! Thank you!
1:23
pm
Well said regarding our grandmother’s cooking. And the cake looks great. Will have to try it sometime.
3:27
pm
ok, just knocked out your pepperoni lasagna dish…now I am on to the cake above…my husband is going to think I am in the doghouse or something!
ha
just letting you know your posts aren’t going to waste!!!
Tresh in Oklahoma!
3:41
pm
That looks positively yummy. Hubs loves chocolate cake, I may have to try this for him. *G*
3:46
pm
That cake sounds truly decadent!
4:14
pm
Oh, that looks so good. Awesome that you shared this recipe. We are actually having our house warming party tomorrow, and I just might make this. Or, I should more accurately say, I may attempt to make this. Thanks.
4:32
pm
That cake sounds so good. Thanks for sharing the recipe.
4:54
pm
I like just looking at it lol. I’m past making too many things from scratch but I still find it interesting.
5:29
pm
The Food Network doesn’t know what it is missing out on by not giving you a show!
5:43
pm
OK everyone. I just made it.I was going to do the burnt sugar recipe first but my daughter said this looks better to her anyway. I still have to let it cool and frost but both nibbles of cake and frosting taste wowowowwwwwwweeeeeeeee. I did have trouble turning out the one cake pan as the cake split into 3 pieces but the frosting shuld hide all that when put together. Did I not let it cool enough? Oh my daughter’s family all went out for the day. They may just find me on the floor with cake and frosting all over my mouth when they get home later. Blessings.
5:46
pm
Karen, I’m not sure, but did you flour the cake pans after you greased them? I find that helps. I hope you enjoy it anyway!
6:01
pm
Would it be wrong if I ate this all by myself this weekend? It sounds wonderful, and I think it’s just what I need.
7:53
pm
Now I know what I will be doing tomorrow..making and eating this cake and getting a bigger butt!! Oh well, life is to enjoy..
8:17
pm
OH MY GOSH…my mouth won’t quit watering!
8:18
pm
I want some cake too…love the dark color of the cake. I remember my grandma would put some cold coffee in hers and it would be really dark. Can you use goat milk for making cakes?
8:35
pm
You can use goat milk for anything! I made this cake with goat milk. Tonight, I made baked potato soup with goat milk. I use it for everything now!
11:26
am
I NEED a piece of the cake for breakfast this morning. It’s a need, not a want. Really.
10:43
pm
This post made my mouth water! Mostly it was just that first picture but I can’t wait for my friend’s birthday so I can make this for him!(and me!) Love all your recipes and posts!! And I think I’m in love with your goats and your giant puppy!