STORY ON A PLATE is a work in progress, but I thought I would test it out today. My mother and I came up with the idea as a way to share our family recipes with you as well as the stories behind them.
I took this picture just moments ago so you could just how much everyone loves THE cake!
This recipe has been a staple in our household for as long as I can remember. Actually, as long as my mother can remember too! “Cake mix” was definitely a dirty word in my grandfather's vocabulary, but no one seemed to mind since this cake was always so scrumptuously moist and also, so easy to make. This cake was served as the “house birthday cake” by an acquaintance who was a chef in L.A. for years. Fluffy frosting is a good choice for icing, however it is just perfect when dusted with a little powdered sugar.
I will never in my life forget the first time Jenna had this cake during a visit to my parent's house.... I think she stopped breathing. Honest. When I was planning her 30th birthday party, her only request was that my mother make THE cake!
2 cups flour
2 cups sugar
1 teaspoon salt
1½ teaspoon soda
1 cup water
½ cup cocoa
¾ cup Mazola Oil
1 cup buttermilk
1 teaspoon vanilla
Combine Step I in a mixing bowl. Set aside.
Combine Step II in a small saucepan and boil together at low heat until thick. Cool.
Add Step III (oil, eggs, buttermilk and vanilla) to Step I (flour, sugar, salt and soda). Mix. Add Step II (cooled cocoa mixture).
Bake at 350 degrees for 30 to 35 minutes.
This recipe will make one 9“ x 13”, two 9" rounds , or cupcakes.
NOTE: Yes, I believe the cake is better when you use Mazola Oil. I am generous with my measurement on the oil and buttermilk. Remember if you don't have buttermilk, you can take one cup of milk, add a tablespoon of vinegar to the milk, mix and let stand
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