Now, anyone who knows me, knows that following a recipe just isn’t my thing. I mean, I never do it. I don’t know why, and it may have some deep seeded roots in being told what to do, but I was taught to cook by my mom, who was a very good cook, and learned to love cooking through my step-dad, who had a passion for throwing things together. He taught me to have no fear in the kitchen. This kind of thinking can lead to some fairly serious disasters, I won’t lie. But.... it can also lead to greatness!
Keep in mind that no one is going to die, and having food that tastes bad, occasionally is no big deal. The worst that can happen is really only a half hour and a good teeth brush away from being totally forgotten!
All this to say, don’t worry about exact amounts, it will work out. If it looks kinda like a cup and a half, it probably is.
I made it the first time for my friend Cristi, so it is now known as...
Cristis’ Birthday Cake
Preheat oven to 350F degrees. Grease and flour two 9” cake pans.
I use organic ingredients where ever possible, although in our area I sometimes have trouble finding organic cocoa.
The recipe works either way so don’t worry if you can’t find it (or any other ingredient).
1 3/4 Cups sugar 2 eggs (I use organic duck eggs)
1 3/4 Cups flour 1 Cup milk
3/4 Cups cocoa 1/2 cup vegetable oil(I use olive oil)
1 1/2 tsp baking powder 2 tsp pure vanilla extract
1 1/2 tsp baking soda
1 tsp salt 1 cup boiling water
Whisk dry ingredients together in a bowl. Mix all wet ingredients except boiling water with mixer until combined well. Add mixed wet ingredients to dry ingredients and mix well while pouring the boiling water over all. Batter will be thin. Divide batter between the greased and floured pans. Bake 30 - 35 minutes, until center of cakes are firm. Cool 10 minutes on rack before removing from pans. Cool completely before frosting.
Note: I have my oven on convection when I bake this cake - so if you have a convection oven, do that, and if not, it may take a little longer to bake. Just make sure the center springs back when touched with a finger.
Whipped Cream Frosting
1 1/2 Cups heavy whipping cream
4 Tbsp sugar
1 tsp vanilla
1/4 cup cocoa sifted
Allow the cream and sugar to sit together in a deep bowl for about 5 minutes. Whip cream until cream is thick but peaks have not started to form. Sift in cocoa and whip until stiff. Do not over beat! or you’ll end up with chocolate butter. Frost cake and serve immediately. (if you can’t serve it right away, keep it in the refrigerator - and away from your great danes)
You’ll notice I am not a perfectionist...