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Vegan Chocolate Cake!

A couple of weeks ago, Christina posted a link on my Facebook wall.

The link took me to a recipe for a Vegan Chocolate Cake.

The recipe didn’t call for many ingredients.  The only thing I was lacking was the time to make it.

I found that time today.

After sending the Mr. after the ingredients I didn’t already have in the house, I got busy.

Prep time was about ten minutes, tops.

I poured the batter into a 9″ round pan, adding parchment paper and a sprinkling of flour to prevent sticking.

Per a comment I had read below the recipe, I set the timer for 35 minutes.

Here’s what it looked like when I pulled it out of the oven…

The Mr. came in for a taste.

He’s a picky sort of fellow.  Cake is important to him.

Even he had to agree that the cake was moist.

He also agreed that nobody would EVER guess that this cake could be given the “vegan” label, which typically makes people turn their noses up at things.

Oh word, but this cake is tres delicious!

I’m ecstatic because I can FINALLY eat dessert!!!

I highly recommend this recipe!

How Do You Eat Cake?

Saturday was the Mr.’s birthday.

When you marry someone, with the extra family that tags along, you also get their traditions.

Hence, the white cake with chocolate icing birthday cake.

Folks, this cake is so important that one year, for Chicky’s birthday, I went through three cake mixes before getting the cake right.

It’s cake mix.  Who can possibly mess up three of them?  You add egg whites, oil, and water, for heaven’s sake!

But that year, for some reason, my cakes refused to come out of the cake pans.

It’s a good thing I wasn’t working back then because it seriously took the ENTIRE day to get two complete layers made.

I even called Pillsbury’s hotline for help.


We’re serious about cakes around here.

Here’s what I found works.

Using my air bake cake pans (which cost a small arm and a leg but have earned their keep), I first take wax paper and cut out circles that will fit inside the pans.

Then, I oil the pans, lay the circles of wax paper inside, and then oil the top of the circles.  I found out during try #2 on Cake Day from Down Under (and I don’t mean Austrailia) that the paper stuck to the bottom of the cake layers if I did not oil them too.

Then I bake.

Lots of trouble, I know, but you do what you’ve gotta do when you’re serious about cake.

Did I mention that this family loves cake?


Ok, so once we get the cake finished (don’t forget the tub of chocolate icing…of which I once accidentally used chocolate chip icing, which was TRES delicious!), we do the obligatory singing before digging in.

Here’s where the fun comes in.

The fighting.

Serious fighting.

Remember…this family is serious about cakes.

I’ll never forget the first time I sat down at Coupon Queen’s and Grand Pooba’s kitchen table to participate in this tradition.

Coupon Queen, been Queen Bee of the family, welded the knife.  She’s not prone to knife cuts like Your’s Truly (see post from last week).

The Mr. and Grand Pooba sat there…salivating on the table.

She cut the first piece.

I want to think that Grand Pooba got it since he’s the elder statesman of the group.

Well, you should have seen his eagle eyes as they watched while the Mr.’s piece was getting cut.

Somehow, either the Mr.’s piece was bigger, or Grand Pooba’s was.

Either way, a very loud argument arose over who had the bigger piece and how much more Coupon Queen loved that person than the other.

I sat there, all by myself, mouth open.

This normally calm, conservative group was doing everything but having a physical beat down.

You would have thought we were in a WWF arena.

Apparently, fighting for your piece of cake is an inherited trait, because Chicky and Rooster naturally fell into the pattern.

The grown women in the family are the only calm ones.  We don’t care if our pieces are smaller.  We’re just happy to get one.

Needless to say, cake does not last long around here.

But, getting back to the point of this post (yes, there was one).

On Saturday, while Chicky, the Mr., and I were eating our cake (Rooster is gone on a mission trip), the Mr. started making fun of how we eat our cake.

Observe his piece…


And he says we’re weird.

You can see what he’s doing, can’t you?

He’s saving the icing for last.

I kind of do this, except that I save the back of the cake for last.  The rest doesn’t matter.

Either way, we’ll enjoy our cake, while it lasts.

Don’t tell the Mr., but Chicky took a HUGE piece to work with her.


And then we’ll wait until January, when it’s Chicky’s birthday.  She’ll be at college, so we’ll either eat her cake without her or take one down and surprise her.  Bet she’ll love that.


Two Birthdays in the AuburnChick House

Today is Rooster’s 15th birthday.  He’ll be getting his drivers permit on Tuesday.  Look out world…another Chicklet will be on the roads!

It’s also the day we have designated as Molly’s birthday.  She’s two years old.

To celebrate, I made two cakes…one for human consumption and one for the dogs.

The tradition in this family is that every birthday cake is comprised of white cake with chocolate frosting.  However, ever since I made a Chocolate Chip Cake for Thanksgiving, it’s become Rooster’s favorite.  And that’s what he requested for his birthday this year.

Here’s the recipe, originally posted by Sunshine’s Mom on KnittingHelp.com.

Chocolate Chip Cake

Duncan Heinz Butter cake mix
1 small package Jello instant vanilla pudding
1/2 bar grated chocolate (I usually use German chocolate – it’s in a green package)
chocolate chips
1 cup oil
1 cup milk
4 eggs
A bundt pan

(Let me just say to start – grating the chocolate is the most time consuming part of this cake. I’ve found that using a zester instead of a grater works so much better. In any event, grate your chocolate first before doing anything else and you’ll be happy you did.)

With mixer, beat together cake mix, vanilla pudding, oil and eggs. Fold in grated chocolate. Put half of mixture into bundt pan, add enough chocolate chips to your liking, put rest of mixture on top (and maybe a few more chocolate chips?) Make sure chocolate chips are pushed into the top layer of cake mix. Lick the spoon, bowl and detach and lick the mixer blades, seriously. It’s that good.)

Bake at 350 deg. for an hour or until inserted knife or toothpick comes out clean. Let it cool in the bundt pan (I can’t stress this enough!). Once cool, tip over onto plate and cover with powered sugar if you wish.

I don’t have a bundt cake pan, so I use an angel food cake pan instead.

Rooster, in his excitement about a hot cake straight from the oven, ate a piece before anyone else…forgetting that we had yet to put candles on it and sing Happy Birthday.  Hence, the missing piece in the picture below:

I didn’t want the dogs to feel left out, so I decided to bake Molly a cake.  I visited Google for a recipe and found this site.  The only substitution I made was Almond Extract.  I didn’t know I was out of the vanilla until I began digging around in the pantry.

Here’s what the cake looked like after I put the candles on it:

I think Molly knew it was for her.  She was so excited when she saw me carrying it around and could not stop smiling!  You do know that dogs can smile, don’t you?

We sang Happy Birthday and helped her blow out the candles.  Then, we divided the cake into thirds and gave each dog a piece.

I think it’s safe to say they liked it.

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