Fresh, Homemade Cakes

One of my neighbors stopped by for a cup of coffee the other day and commented on the texture and flavor of the chocolate cake I served with it. When I told him it was homemade, he asked, "What brand?"

Aiee. When did homemade become "pour out of a box and add water?" Cake making is not a difficult process and the results are far superior to the kind that come premixed in a cardboard box.

Couple of things to keep in mind, though. Use the pan size specified in the recipe. If the pan's too big, the cake will be flat and tough. If the pan's too small, the cake may be lumpy or boil over. For good volume on your cakes, use an electric mixer. If you don't have a mixer, you can beat it by hand, but beat it at least 500 times.

If you don't want to use traditional frosting on a cake, you might try dusting with powdered sugar, serving with whipped cream and fresh fruit, or using sugar instead of flour when flouring the cake pan. For a romantic touch, add a couple of roses or pansies to the top of the cake.

*Super Easy Very Chocolate Cake*
Kids and adults like this one!

1 2/3 c. flour
1 c. sugar
1/2 c. brown sugar
2/3 c. cocoa
1/2 c. shortening
1 1/2 c. milk
1 t. vinegar
1 1/2 t. baking soda
1 t. salt
1 t. vanilla
2 eggs
1 c. chocolate chips
1/2 c. chopped nuts
Chocolate frosting

Mix the milk and vinegar and let sit for a minute or two. Stir together everything except the chips, nuts, and frosting. Beat with an electric mixer for three minutes. Stir in the chips and nuts. Pour into a greased and floured 13X9X2 pan or two 8 in round pans. Bake for 35 minutes at 350 degrees. Let cool, then frost.

*Fast Chocolate (Cocoa) Frosting*
Whip this together in a snap. Cheap too!

1/3 c. butter, softened (not melted!)
1/3 c. cocoa
2 c. powdered sugar
2 t. vanilla
2 T. milk

Beat all of the ingredients together with the electric mixer until the frosting is thick and spreadable.

*Chocolate Mint Cake*
Rich and satisfying

1 2/3 c. flour
1 1/2 c. sugar
2 oz chocolate, melted
1/2 c. shortening
1 can evaporated milk
1 1/2 t. baking soda
1 t. salt
1 t. vanilla
2 eggs
Mint Frosting

Stir all of the ingredients together, except the frosting. Beat with an electric mixer for three minutes. Pour into a greased and floured 13X9X2 pan or two 8 in pans. Bake for 35 minutes at 350 degrees. Cool and frost.

*Easy Mint Frosting*

Add a few drops of red or green food coloring if you'd like.

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