I baked a cake from King Arthur, a classic Depression era recipe with cocoa, flour, vinegar, baking soda - and no oil or butter, and brought it over to the Henry School Garden where their pizza party was.
Made up for the missing butter with the frosting!
Divide the batter into two small spring forms. I did 5" and 7", but I suggest 8" for the bigger layer. A one inch edge isn't much surface to work on. Nomi called it a showstopper. It was fun. The cake and frosting are quite yummy, but the presentation seals the deal.
1 1/2 c flour1 c sugar
1/4 c unsweetened cocoa, Dutch-process or natural*
1/2 t salt
1 t baking soda
1 t vanilla
1 T cider vinegar or white vinegar
1/3 c vegetable oil
1 c water or milk
Heat oven to 350. Spray two springforms well, 8" and 5" recommended.
In large bowl, mix dry ingredients, using a strainer for the cocoa and baking soda. Whisk well.
In a small bowl, mix the liquid ingredients. Add to the dry, and stir until fully mixed.
Split the batter between the two pans, and bake for about 30 minutes, until a toothpick comes out clean. The smaller may finish first.
The frosting is classic birthday cake! And great for sprinkles.
1 stick softened butter
3 c. confectioners sugar
1 t. vanilla
2-3 T milk
Beat the butter until creamy. Add the ingredients and beat until spreading consistency. With confectioners sugar it's best to not add all the liquid at once. Start with 2 T and add the third as needed.
When cake is cool, put the larger layer on a serving plate. Frost the top and center the smaller tier on top. Frost away, and go heavy on the sprinkles!
This served a lot of people, cut into small pieces. Nadav told one of the moms that the special ingredient in this birthday cake was LOVE. Sure was! Eyal was thrilled. He kept saying "It's SO good!"
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