Thursday, May 22, 2008

Underrated Chocolate Cake

My brother recently left on a trip to find some wild cougar that has been reported lately to be hanging around forest preserves. I was pretty excited, so I used this as an excuse to get baking as a celebration and have myself an Eatrian Odyssey. I found a bag of premade cake mix inside a box on a shelf, but when I looked at the instructions, I just wasn’t satisfied. I just had to shape it to my personal taste, so I took out the eggs and vegetable oel. Peanut butter is really great, and I really don’t like chocolate chips, so I tossed in a bunch of those. Also, I added some water, since it doesn’t work without that. You have to be an experienced chef to know these subtle factors that influence the cake. I mixed it up with a fork, and it already was looking good enough for me to eat at this point, but I decided to stick it in the microwave oven just for the heck of it. I set it to two minutes, and took it out when I felt it was right. It turned out great. I am a huge fan of things that taste good. Although I am proud of myself for this, I feel that I want to experiment and further alter the recipe next time and truly make it my own.

Tip: If possible, use Chicago tap water for zebra mussel taste.

to taste – chocolate cake mix
to taste – water
to taste – peanut butter chips

[Ingredients]
[Finished Product]

1 comment:

Anna said...

Hello Zeefer!

If you like chocolate cake, you might want to try this recipe I found called "Troy Cake". It's made in an square pan, so there's just enough for you and one person (maybe your brother, when gets home from chasing the cougar?). Or you could share it with two other people. At any rate, it's really easy, but it's scratch and tastes great. Here is the recipe. Don't let the mayonnaise scare you, because that's the secret ingredient that makes it good.

(P.S. Thanks for lovely drawing. I will hang it on the refrigerator)

Troy Chocolate Cake

1 cup granulated sugar
1/2 cup mayonnaise
1 large egg
1 teaspoon vanilla
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups flour
3/4 cups lukewarm water

Combine first 4 ingredients in bowl. Sift dry ingredients together. Add them & the water to creamed mixture. Beat till well-blended. Bake at 325 degrees for 35 minutes. For cupcakes, bake at 350 degrees for 15 minutes.

“Stays fresh for days”…..from Troy, New York

Sour Cream Chocolate Icing (Chocolate Cake Mix Doctor)
4 tablespoons butter
1/3 cup cocoa powder (unsweetened natural)
1 ½ cups sifted confectioners sugar
1/3 cup sour cream
1 teaspoon vanilla

Melt the butter and place in a microwave safe bowl. Add the cocoa powder and stir until smooth. Add the confectioner’s sugar and sour cream alternately to the chocolate mixture and beat until fluffy. Beat in the vanilla.