Thursday, November 19, 2009

One Year Older...

Today is my birthday! And I don’t know why but I have not been looking forward to my birthday this year. Normally I embrace my birthdays and the start fresh of a new year and the goals and challenges I set for myself before my next birthday. But for some reason I have not embraced my birthday as much this year.

But, Eric, my awesome boyfriend has totally embraced my birthday and has gone out of his way this entire month to make me feel extra special! And he has BIG plans for us tonight (that he has been concocting all month). So, needless to say he has really turned my birthday frown upside down; and I have been smiling all week now because of my birthday!

I also decided to share cupcakes that my mom ALWAYS made for us on our birthday when my brothers and sisters and I were little. She never made them into cupcakes (always a sheet cake or a round 2-tier cake) but these cupcakes still bring me back to my birthdays as a child (ahhh, the good ole days when you got to have birthday parties and everyone spoiled you rotten)!

This cake is so moist and rich. It is also easy to make and goes perfect with cream cheese or butter cream icing. We also loved this cake as kids (and I still do now) because there are no eggs in the recipe so you know what that means: it is perfectly ok to lick the bowl (and spoon, and spatula, and your fingers...).

Just promise me two things... that you will try this recipe AND you won't laugh when I tell you where we got this recipe. This amazing, simple, extremely chocolaty chocolate cake recipe came from my sister Rachel's, Barbie coloring book that she had when she was little! Can you believe that?!? Every time any of us makes this cake recipe we laugh about the source of this recipe. I guess the lesson here is that you never know, when and where you might stumble upon that amazing recipe!

Chocolate Cake
adapted from 'Some Barbie Coloring Book'

2 cups sugar
2 teaspoons salt
2 teaspoons baking soda
3 cups flour
3/4 cup cocoa powder
2 tablespoons lime juice
1/2 cup vegetable or canola oil
2 teaspoons vanilla
2 cups milk

Preheat oven to 350 degrees.

Mix all ingredients together in a large mixing bowl until well mixed. Pour into a 9 x 13 inch pan, 2 8-inch round pans, or cupcake pans lined with cupcake liners. Bake at 350 degrees for 30 minutes or until toothpick inserted in the center of the cake comes out clean. Frost with your favorite icing.

3 comments:

  1. Happy Birthday! I have another gift for you - you are the winner of Emeril 20-40-60! Email me your mailing address to tasteandtell at gmail dot com and I'll get it right out to you!

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  2. Thank you for this! I've been trying out different recipe, and at the moment this is definitely my favorite. Not quite the right texture- but that is probably my fault, anyway. Very nice [:

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  3. @Arielle: Since there are no eggs in the batter the texture of this cake is slightly different than other cakes but I think it tastes good (still rich and chocolaty). Maybe it is something you did or just something you need to get used to??

    ReplyDelete

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