Chocolate Cake

Last night, I was bored. Perhaps boredom might be the wrong word. Lonely. Yes, a much preferable word. School has been out a little more than a week and being the social hermit I am I was missing the interaction of people. Layne was at work and while I love my girls I found I was feeling a bit sorry for myself and my lack of a proper social network, something I truly need to work upon. I tried to lure my sisters over with my ice cream maker, but it never actually happened.

Still, out of curiosity, I decided to look at ice cream recipes for a later date. Like maybe an activity the following day. Which happened to be Sunday. And I am trying oh so very hard not to shop on Sundays and I didn’t want to gather up my girls to go to the store.

You see, ice cream involves whipping cream, as most recipes told me. I did not have whipping cream. Surely… surely Google had somewhere a food blog telling me how to make my own whipping cream.

It was a dead end. The closest I found was a way to make a substitute for heavy cream, which is not the same as whipping cream. Apparently I need a cow or a goat or some other lactating animal and my town doesn’t allow such opportunity.

So I made the heavy cream substitute, halfway through realizing it just wasn’t set up to be in an ice cream recipe. But still, I had made a heavy cream substitute! It had to go in something. This led to be at 10:30 at night baking with no real hopes of doing anything good.

I surprised myself.

Chocolate cake.

1 1/3 sticks of butter, melted

1 1/2 cups of whole milk

2 eggs

1 1/2 cups of sugar

1 1/2 cups of sifted flour

3/4 cup of cocoa powder

1/2 teaspoon of baking soda

1/2 teaspoon chili powder

1 teaspoon vanilla

1/2 cup of baking chips

First, make that heavy cream substitute by whisking together the melted butter and milk. Add the eggs, sugar, and vanilla and mix well. Sift the dry ingredients together and add to the mix. You’ll wind up with a fairly liquidy stuff, that’s okay. Sprinkle on the baking chips. Poor into a greased 9″ pan and bake at 350 degrees for 1 hour.

It’s moist, just the right level of dense, and the chili powder just does something extra.

 

 

 

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