This cake loves to be made with fresh heritage grains. It needs no topping but is outrageous with peanut butter frosting (my favorite combo!) or raspberry jam or whatever you like!
Chocolate “Quickie” Cake
Mix together:
3 c. flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp Baking Powder
1 tsp. salt
Add:
2 cups sugar
2/3 c. butter(melted) or vegetable oil
2/3rd cup yogurt
2 tsp. vanilla(optional)
1 cup milk or water
Pour into a greased 9×13″ pan. Bake at 350 degrees for 30 to 45 minutes or until internal temperature is 200 degrees or pick comes out clean. It will dry out fast, so pay attention. as soon as it sets take it out.
So tasty as is, or, when cool, ice with:
PEANUT BUTTER FROSTING:
Beat together:
¼ lb. butter
1 ½ cups of peanut butter
1 tsp. vanilla
Add and mix in on slow speed of electric mixer or food processor:
1 lb. Confectioners sugar
Gradually add:
At least 1/3 cup to ½ cup milk – sometimes takes more – you want a light fluffy frosting that will spread easily. Remember, when it chills both the butter and the peanut butter will harden and stiffen the frosting. This will make enough for a 9×13 cake. Cut in half for 8” cake.
