CHOCOLATE DEPRESSION CAKE aka Wacky Cake, Crazy Cake, Vinegar Cake: National Chocolate Cake Day!

This cake is known as Depression Cake, Crazy Cake, and Wacky Cake, and Vinegar Cake. It seems very appropriate for this past week, and I imagine I'll be making it a lot in the depressing days to come. Since today is Chocolate Cake Day, we all could use some chocolate! This moist Chocolate Cake is simple to make and perfect for these crazy, wacky, depressing times. 

During the Depression and WWII there was a shortage of eggs and butter and milk, so this cake found its way into the ovens and hearts of many. Elevate it for 2025 with chocolate butter cream frosting or whipped cream and strawberries. But this cake doesn't really need it. It's delicious the way it is! It's great to make for a pot-luck or for a last minute dessert or for your family.

CHOCOLATE DEPRESSION CAKE aka Wacky Cake, Crazy Cake, Vinegar Cake

Ingredients
2 cups sugar
3 cups flour 
1/4 tsp salt
2 tsp baking soda
10 Tbsp unsweetened DARK cocoa powder
2 Tbsp vinegar  (I like Cider Vinegar, but white distilled is fine, too)
2 tsp pure vanilla
3/4 cup vegetable oil (try sunflower oil, if you have it, but any will do)
2 cups cold water

Directions
Pre-heat oven to 350. Grease and flour 13 x 9 baking pan.
Sift dry ingredients into large mixing bowl. Add remaining ingredients. Mix with large spoon until smooth.
Pour into prepared greased and floured pan.
Bake at 350° for 30 minutes.

Optional: It doesn't need it, but you can sprinkle with powdered sugar, frost with ganache or buttercream, or top with whipped cream and strawberries!

SKILLET CHOCOLATE CAKE: Shelter-in-Place Chocolate Goodness #13

Lately I've been thinking of upping my Skillet game. O.k. I'm Sheltered in Place and have been baking and cooking more than usual, so pots and pans are in my face all day. Of course I have a great old seasoned cast iron skillet, but I was ready for a change. So I decided to get a 'pretty' Le Creuset cast iron skillet. I watched a dozen videos before deciding on Le Creuset for my new skillet. I do have several sizes of Le Creuset Dutch ovens, grill pans, and assorted other pots and pans, so Le Creuset definitely seemed the right choice. I like enameled cast iron cookware, and Le Creuset is beautiful. But more importantly, it delivers on performance, versatility and ease of maintenance.

In the past I've found my Le Creuset cookware at the Flea Market, garage sales, or the White Elephant sale. Not cheap, but cheaper. And, I like to imagine the life each led, the people it knew, the recipes it simmered and baked. Alas, since there are no garage sales or flea markets while SIP,  no one is parting with these precious commodities on NextDoor or elsewhere. So I bit the bullet and ordered the Le Creuset Signature Cast-Iron Deep Skillet from Williams Sonoma -- on sale and free shipping. The only decision I had to make was whether to get a red one or blue one. I'm not into trendy colors, but if you are Le Creuset has a myriad of cool colors. My old O'Keefe Merritt stove is dark blue and all of my Le Creuset cookware is blue, so I went with the red skillet for pop! Don't judge me! And, I opted for the 12" rather than the 11 3/4 because it's deeper and more versatile.

So what to make first in this easy to care for skillet? Chocolate Cake, of course! Here's a great recipe for Skillet Cake that I found on Southern Living a few years ago. It's delicious..with or without the frosting and nuts, but even better with! My new skillet is the perfect size -- 12". My old skillet is only 10". Although the original recipe mentions eating this Skillet Chocolate Cake as a group event right out of the skillet, I wouldn't recommend it given that we're all worried about the Corona Virus. I advise separate servings with separate utensils! This recipe, BTW, is best served warm!

Don't have the Le Creuset Skillet? No worries. You can make this Skillet Chocolate Cake in the one you do have!

SKILLET CHOCOLATE CAKE

Photo: Southern Living

Cake 
1 1/2 cups semisweet chocolate chips (about 10 oz.)
3/4 cup unsalted butter
4 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt

Frosting 
1 cup granulated sugar
1/2 cup unsalted butter
1/2 cup whole milk
1/4 cup unsweetened cocoa
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon vanilla extract

Additional Ingredients
1 cup toasted pecan halves, chopped
Vanilla ice cream  

Directions

Prepare Cake: 
Preheat oven to 350°F.
Combine chocolate chips and butter in a medium-size microwavable glass bowl. Microwave on HIGH until melted and smooth, about 2 minutes, stirring every 30 seconds. Cool 10 minutes.
Beat eggs, granulated sugar, and light brown sugar in bowl of heavy-duty stand mixer fitted with whisk attachment on medium speed until thick and creamy, about 5 minutes.
Whisk together flour, cocoa, baking powder, and salt. Add flour mixture and melted chocolate mixture to egg mixture in batches, beginning and ending with flour mixture. Beat on low speed just until each is incorporated.
Pour batter into 12-inch cast-iron skillet
Bake in preheated oven until wooden pick inserted in center comes out with a few moist crumbs, about 40 minutes. Place on wire rack to cool slightly.

Prepare Frosting: 
Combine granulated sugar, butter, milk, cocoa, flour, and salt in small saucepan over medium. Cook, stirring constantly, until mixture comes to a boil, about 5 minutes. Cook, stirring constantly, until slightly thickened, about 1 minute (it will still be a bit thin).
Remove pan from heat, and stir in vanilla extract.
Pour into medium-size heatproof bowl, and let cool slightly, about 15 minutes.
Pour warm Frosting over warm Cake.
Sprinkle with chopped pecans.
Serve warm or at room temperature with ice cream.

3 MINUTE BUTTERSCOTCH CHOCOLATE CHIP CAKE IN A MUG

I've posted several recipes for Cake in a Mug that are perfect treats for one while Sheltered-in-Place. Here's another -- Butterscotch Chocolate Chip Cake in a Mug! Of course, the assumption is that you have butterscotch pudding powder in your pantry. If you don't, do you have another pudding? I have Bird's Custard, and I'm going to try that. You can always make Butterscotch Pudding from scratch, if you don't have a box.

Butterscotch Chocolate Chip Cake in a Mug

Ingredients
1 egg
3 tablespoons milk
3 tablespoons Canola oil
1/8 teaspoon pure vanilla extract
1/8 teaspoon baking powder
4 tablespoons light brown sugar
2 tablespoons instant butterscotch pudding powder
4 tablespoons all purpose flour
2 tablespoons mini bittersweet chocolate chips

Directions
Prepare mug by coating the inside lightly with cooking spray (or melted butter).
Pour dry ingredients into bowl.
Beat egg first with spoon and mix in other liquid ingredients.
Add dry ingredients and mix until you’ve removed all lumps.
Fold in chocolate chips.
Pour batter into mug (don't fill more than halfway) and smooth top with spoon.
Thump mug firmly on table several times to remove excess air bubbles.
Place mug on top microwaveable small plate or saucer.
Bake in microwave for 3-4 minutes. Check for doneness by inserting toothpick in middle of microwave mug cake. If toothpick is dry, mug cake is done.
Wait two minutes, then run butter knife along inside mug and tip cake onto plate.

TOLL HOUSE MARBLE Squares: Shelter in Place Chocolate Goodness #12

I love old Retro Ads and Recipes, and this one from the 1960s for Toll House Marble Squares is still sensational. It's the perfect recipe for Shelter-in-Place Chocolate Goodness #12.

 

CINNAMON LAMB CURLS: Cute Cinnamon Rolls for Easter

Everyone seems to be doing a lot of baking while they're Sheltered-in-Place. With Easter coming up this weekend, I thought I'd revisit one of my all time favorite Cinnamon roll recipes: Cinnamon Lamb Curls. This is perfect for Easter Brunch ... or for a Rite of Spring luncheon. It's such a fun variation on traditional Cinnamon Rolls. Theses not only taste great but look terrific for the holiday! You can share virtually over zoom and enjoy the fruit (or cinnamon) of your labor! I'm waiting for yeast to arrive, but I know what I'm making!

This "Cinnamon Lamb Curls" recipe is from Bread Sculpture: The Edible Art by Ann Wiseman (101 Productions, 1975). And, yes, the stains on the page are mine. The book is a wonderful source for lots of other bread baking, as well. All kinds of tips on dough, bread making, tools, and sculpting bread. If you do an Internet search, you'll probably find a copy of this out of print book. It's a great asset on my shelf. Scroll down for a Chocolate/Cinnamon Alternative to the filling!

And, since this is a chocolate blog, here's a chocolate/cinnamon alternative to the filling in the recipe.

CHOCOLATE CINNAMON 'FILLING' VARIATION

Spread this on the dough before cutting and baking.
Where the recipe says "Spread with butter & brown sugar and cinnamon".. you can substitute:
Unsalted butter, room temp (as in recipe)
Then sprinkle with a mix of:
Granulated white sugar
Dark chocolate, chopped fine
Ground cinnamon

CHOCOLATE VINEGAR CAKE aka Wacky Cake, Crazy Cake, Depression Cake & Shelter-in-Place Chocolate Cake #4

This moist Chocolate Vinegar Cake is simple to make and perfect for these crazy, wacky, depressing Shelter-in-Place times. This cake is also known as Depression Cake, Crazy Cake, and Wacky Cake.

During the Depression and WWII there was a shortage of eggs and butter and milk, so this cake found its way into the ovens and hearts of many. Elevate it for 2020 with chocolate butter cream frosting or whipped cream and strawberries. But this cake doesn't really need it. It's delicious the way it is! It's great to make for a pot-luck or for a last minute dessert or for your family while you're Sheltering in Place to avoid the Corona Virus.

CHOCOLATE VINEGAR CAKE aka Wacky Cake

Ingredients
2 cups sugar
3 cups flour 
1/4 tsp salt
2 tsp baking soda
10 Tbsp unsweetened DARK cocoa powder
2 Tbsp vinegar  (I like Cider Vinegar, but white distilled is fine, too)
2 tsp pure vanilla
3/4 cup vegetable oil (try sunflower oil, if you have it, but any will do)
2 cups cold water

Directions
Pre-heat oven to 350. Grease and flour 13 x 9 baking pan.
Sift dry ingredients into large mixing bowl. Add remaining ingredients. Mix with large spoon until smooth.
Pour into prepared greased and floured pan.
Bake at 350° for 30 minutes.

Optional: It doesn't need it, but you can sprinkle with powdered sugar, frost with ganache or buttercream, or top with whipped cream and strawberries!

EGGLESS CHOCOLATE CAKE: Shelter in Place Chocolate Cake #3

So you're still Sheltering in Place. I've heard from many readers that they are unable to find eggs at the market. I'm so sorry. I have eggs, and I wish I could share with you. But, don't fret. Even if you don't have eggs, you can make this delicious Eggless Chocolate Cake with ingredients you probably do have in your pantry. This is an adaptation of a different Wartime Chocolate Cake recipe than the one I posted the other day. We're at war with Covid-19. Be safe and well.

EGGLESS CHOCOLATE CAKE

Ingredients
4 1/2 cups sifted all-purpose flour
3 cups white sugar
1 cup cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 Tbsp vanilla extract
1 1/2-2 cups chocolate chips

Directions
Preheat oven to 350 degrees F, grease and flour a 9x13 inch pan.
In large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
Add oil, water, and vanilla and mix thoroughly.
Fold in Chocolate Chips
Pour into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
Frost or Glaze or Dust with Powdered Sugar, if you feel like it!