The classic Betty Crocker cake, using a spring-form pan instead of the cast-iron skillet, because I have one and not the other.
I am so so so excited to share this recipe with you today. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough”” or “cake mix”. (Not that there is anything wrong with those recipes.)
A sumptuous way to finish off a Italian dinner.
This is a very moist and chocolatey cake. It is best served warm with whipped cream on top, and it reheats well.
This cake suprises people because the frosting ends up on the bottom!
This is one of those decadent, ultra-chocolaty cakes that is a piece of cake :-) to make!
This recipe came from Nelly Starr, a former patient of my uncle John’s. She used to make him these cakes all the time. My aunt Marcie finally convinced him to ask her for the recipe. My cousin Kate responded with “You know, Mom, if you ask her for the recipe, she’ll never make another cake for Dad.” And it was true! Nevertheless, we have the recipe secured.
This is a recipe from my mom’s cookbook, called “My Mom’s Easy Cake”. This really is an easy cake to make, and pretty delicious, too.
My mom got this recipe out of a newspaper ages and ages ago and it’s been a perennial favourite of our family for a long time, and on to other families as well. My friend, Marina, made some glorious modifications to it by adding chopped candied ginger pieces to the batter. Truly a work of art!