The Rural Voice, 2001-04, Page 48RURAL LIVING
When it comes to dessert let them eat cake
Selected by Bonnie Gropp
Whether as a simple dessert for
family or a more elegant finish to a
celebration, cake is always a popular
choice. Its versatility shows in these
recipes for everything from a one
bowl chocolate cake to a wedding
cake to a diabetic fruit cake.
ONE BOWL CAKE
3 cups (750 mL) all-purpose flour
2 cups (500 mL) granulated sugar
1/2 cup (125 mL) cocoa
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
1/2 cup (125 mL) corn oil
2 tbsp (20 mL) white vinegar
2 tsp (10 mL) vanilla
2 cups (500 mL) cold water
Preheat oven to 350°F (180°C).
Using a fork, blend flour with sugar,
cocoa, baking soda and salt. Using
the tail end of the fork or a wooden
spoon, make three wells in the dry
ingredients.
Pour oil in one hole, vinegar in
another and vanilla in the third. Pour
cold water over top and mix until
well combined.
Pour into a lightly greased 9 -inch
(23 cm) square baking pan and place
on centre rack in preheated oven.
Bake for 45 minutes or until springy
when lightly touched in the centre.
FROZEN ICE CREAM
PARTY CAKE
1 cup (250 mL) semi -sweet
chocolate chips
2 tbsp (25 mL) butter
1/2 cup (125 mL) evaporated milk
1/2 cup (125 mL) graham wafer
crumbs or finely crushed amaretti
cookie crumbs
4 cups (1 L) praline and cream ice
cream, softened
8 fresh whole strawberries
(optional)
Place chocolate chips and butter in
bowl. In 1 -cup (250 mL) micro-
waveble glass measure or bowl,
microwave evaporated milk at High
for 1 1/2 to 2 minutes or just until
boiling. Pour over chocolate and
butter; stir until melted and smooth.
44 THE RURAL VOICE
let cool for 1 hour
or until at room
temperature.
Meanwhile,
sprinkle graham
wafer crumbs on
bottom and side
of buttered 8 -inch
(2 L) springform
pan. Spoon ice
cream over
crumbs, pressing
to pack down.
Freeze for 1 hour
or until firm.
Spoon cooled
chocolate mixture
over ice cream.
Freeze for at least
1 hour. Decorate
top with straw-
berries (if using).
This favourite One Bowl Cake is a fail-safe recipe. It's ideal
for vegetarians and people worried about animal fat,
because it requires no eggs or milk and uses vegetable oil
and cocoa instead of chocolate.
FROZEN AMARETTO
CHEESECAKE
1 1/4 cups chocolate wafer cookie
crumbs
1/4 cup sugar
1 8 oz pkg cream cheese
2/3 cup chocolate flavoured syrup
2 tsp Amaretto
1 cup whipping cream, whipped
1/4 cup margarine or butter,
melted
1 14 oz can sweetened condensed
milk
Combine crumbs, sugar and
margarine. Put in buttered 9 -inch
springform pan or 13x9" baking dish.
Chill.
Beat cream cheese until fluffy.
Add condensed milk, Amaretto and
chocolate syrup. Mix well.
Fold in whipped cream. Pour into
prepared pan. Freeze six hours or
until firm. Garnish with extra
chocolate crumbs if desired.
QUICK BLACK FOREST CAKE
1 devil's food cake mix with
pudding
3 eggs, beaten
1 tbsp almond flavouring
19 oz can cherry pie filling
1 cup semisweet chocolate chips
Mix all together with spoon. Put in
an ungreased 9x13" pan. Bake at
350° F for about 45 minutes. Cool
and glaze. Serve with dessert topping,
topped with more cherry pie filling.
Glaze:
1/2 cup semi -sweet chocolate
chips
1 tbsp margarine
2 tbsp milk
1/2 cup icing sugar
Heat together in microwave on
Medium. Stir in icing sugar and
spread on cooled cake.
MARBLE CAKE
2/3 cup cooking oil
2 cups sugar
3 eggs
3 cups cake flour
1 tsp baking soda
1/4 tsp salt
1 cup sour milk
1 tbsp molasses
1 oz unsweetened chocolate
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp vanilla
Cream shortening and sugar until
well blended. Add eggs, one at a time
and beat vigorously after each. Sift