My aunt called me last week to invite me to a girls only family bake-off. It’s a weekend-long pajama party for all the chicks on my dad’s side and, I guess, there’s going to be a baking… thing. I dunno. What I need is something fairly simple, not very time consuming, unique, creative, tasty… What I’d rather do is offer to cook breakfast for everybody on Saturday morning (I am Queen of the Breakfast) and skip baking entirely but that’s not really in the spirit of things and I like to keep my grandmother happy.
Simplest cake recipe I have that doesn’t require a cake mix. And the most evil.
CHOCOLATE HERSHEY CAKE
1 c sugar
1 stick margarine
4 eggs
1 c self-rising flour
1 8-oz can Hershey chocolate syrup
Do not use mixer!
Cream sugar and margarine. Add eggs, flour & syrup. Bake 350º for 30 minutes in 9x13” greased pan.
About 5 minutes before you take the cake out of the oven…
3 T cocoa
1 stick margarine
1 c sugar
1/3 c milk
Add cocoa, margarine, sugar and milk in medium boiler. Bring to boil, and boil. Cook only 3 minutes. Cool slightly before pouring over hot cake. Be humble when everyone praises your skills.
2 cups Bisquick
1 15-oz can of pumpkin (NOT the pie filling w/ spices, just the plain pumpkin!)
4 eggs
2 cups sugar
1/2 cup veg oil
2 tsp cinnamon
Mix everything together, pour into an 11x14 (or so) baking dish. Bake at 350 for at least 45 minutes, probably more – make sure the center is set and not runny. Better to have the edges a little crispy than the middle undercooked. Let cool, frost with store-bought cream cheese frosting.
Really yummy, and easy enough that I’ve done them before work in the morning. Just brought them, still hot, in the car, and frosted them once I got to work.
You could also do them as cupcakes or mini-cupcakes, but that’s a little more labor-intensive. I’m sure you could also do them as a layer cake, or as little loaves, or whatever – it’s a really versatile recipe.
Well, if breakfast is your thing and you must bake something, here’s a recipe that fits both bills. . .
Ingredients
1 pound of broccoli florets
1 pound of carrots, halved lengthwise
1 tsp. salt
1 quart of water
6 eggs
2/3 cups of milk
8 ounces of shredded mild cheese
2 teaspoons grated onion
1 teaspoon course salt
Pepper
Directions
Preheat oven to 350 degrees
Put the broccoli bouquets in boiling water with salt for 3 minutes. Remove in a strainer and let drip off.
Put the carrots in boiling water for 8 minutes, remove and drain.
Whisk eggs and milk together, add cheese, onion, salt and pepper.
In a parchment-lined loaf pan, put half the broccoli in an even layer, heads pointing the same way. Pour 1/3 of the egg mixture over the broccoli. Put the carrots in an even layer on top and pour a little egg mixture over them. Put the rest of the broccoli in and top off with the rest of the egg mix.
Bake in the middle of the oven for 1 hour.
Remove the egg loaf to a serving platter, slice and serve. It’s as pretty as it is yummy!
Even easier if you buy a pie crust (you don’t have to mention that). But better if you boil down your own cranberrier. Really not that hard. Looks very elegant but not hard at all.
