So, last week, I’m sitting around doing my favorite winter activity (nothing) & a craving for cake hits. I kept picturing a forkful of frosting layered on top of regular ole birthday cake, and it was driving me crazy. I weighed my options, thinking I’ll go to the store or a local restaurant and pick up a slice of cake. The problem with this scenario is
a. I have no money
b. It is damn cold out there!
I, baker extraordinaire, brilliantly realize I can make the cake myself. I have a cake pan I haven’t used yet! I have flour, sugar, milk & vanilla! However, I didn’t have eggs. I didn’t have cocoa powder (for chocolate frosting). Its okay though, because the internet is always on my side. I searched and searched and hemmed & hawed, until I found a well-reviewed recipe for egg-less yellow cake. A tablespoon of vinegar instead — genius! Second task: finding a chocolate frosting recipe I could make with chocolate chips. Easy enough. Let’s get to work!
or How I Learned to Make Egg-less Yellow Cake & Chocolate Chip Frosting
1.5 c. flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
2 tsp. vanilla
1/2 c. oil
1 T. white vinegar (or lemon juice…)*
1/4 c. butter
1/4 c. milk
1 c. powdered sugar
1 tsp. vanilla
1/2 c. chocolate chips
The cake is simple as this: mix together your dry ingredients in a bowl. Add in wet ingredients & mix when all together. Pour in greased round cake pan, or 8×8 square pan. Bake 350 degrees for 30 minutes, or until toothpick comes out clean.
*Raring to go, I was screeched to a halt when I realized I had red wine vinegar instead of white! The internet to the rescue again — the lemon juice worked wonderfully.
And now for the frosting! Bring butter, milk & sugar to a boil in a saucepan, then add in chocolate chips & vanilla. Beat until cool (this will take a while!). The beating stage is important because it thickens the frosting. As it is, its not very solid, which made for a very smooth presentation. I had enough frosting to cover the top and the sides with leftovers. You would most likely need a double batch if doing a double layer or sheet cake. Also, I don’t know if it was necessary, but I put the cake in the fridge overnight to firm up the frosting.