Diary of a Dishie

One yummy chocolate cake

It must be the change in weather. When things get cool, we get itchy to bake. We first paired this easy and moist chocolate cake with a simple cooked frosting about 40 years ago. Just learning to cook then, and prowling in mother’s cookbooks for ideas. The combination has become a family favorite.

Cockeyed Cake

• 1 ½ cup flour
• 3 T. cocoa powder
• 1 t. soda
• 1 cup white sugar
• 5 T. vegetable oil
• 1 T. white vinegar
• 1 t. vanilla extract
• 1 cup cold water

Grease and flour a 9x9 cake pan. Mix the dry ingredients in one bowl (or in the pan), the wet ingredients in another bowl, and stir them together until well mixed. Bake at 350 degrees for 25-30 minutes, or until tester comes out clean.

Richmond Chocolate Frosting

• ½ cup white sugar
• 1 ½ T. cornstarch
• 1 oz. unsweetened baking chocolate, grated or chopped
• ½ cup boiling water
• Dash of salt

While water is boiling, mix remaining ingredients in a saucepan. Add water to this dry mixture and cook until it starts to thicken. Remove from heat and add:

• 1 ½ T. butter
• ½ t. vanilla extract

Beat with a spoon until glossy.. Makes enough frosting for cake in a 9x9 pan. Frosting can be spread on cake while still warm. Stays glossy and soft.

A good bite

And about the dishes. The white china is vintage, Brocade by Style House. White on white scroll pattern with platinum rims and trims. The red glass creamer and sugar are Cherry Thumbprint by Mosser. New, made in Ohio. This would be a classy accent for any holiday table setting...

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