I took several sides including Rocky Top Cole Slaw, Herbed Deviled Eggs, Tomato Sandwiches, Zucchini Tart and Mazola Oil Cupcakes. I've already shared the Zucchini Tart recipe and the cole slaw is pretty basic so I thought this might be a good time to share our family's favorite chocolate cake recipe, Mazola Oil Cake . This is my mother's recipe but given the name I am quite certain it originated with the Mazola Oil people. I know this might sound a little crazy but I really believe the cake turns out better when you actually use Mazola Oil. Seriously this is a cake that you can never go wrong with. Always moist. Always delicious.
MAZOLA OIL CAKE
Preheat oven to 350 degrees.
1 cup water
1/2 cup cocoa
Combine water and cocoa in small saucepan. Simmer until thickened. Remove and cool.
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
Sift together into large mixing bowl.
1 cup buttermilk
3/4 cup Mazola Oil
2 large eggs
1 teaspoon vanilla
Combine ingredients in a large bowl. Whisk until combined. Add to flour mixture. Mix until combined. Add chocolate. Mix until combined.
Can be used to make two 9" rounds, 1 9" x 13" rectangle, or about 30 cupcakes.
Baking time will depend on the size of cake you are making. Just be sure to not over bake. As soon as a toothpick comes out clean remove from oven immediately. I like to cover them before they are cool as I feel like it retains the moisture that it might otherwise loose during the cooling process.
Seven minute frosting (or the Fluffy Frosting from Better Homes and Gardens Cookbook) is delicious and beautiful with this cake. I do not recommend this frosting if the cake will not be eaten in one day as the frosting does not keep well and starts to breakdown by the second day. If you need a sturdier frosting I recommend just a basic buttercream. That is what I used here and it works great.
I thought I would include the Herbed Deviled Eggs and the Tomato Sandwiches but I think I will save that for my next post. So stay tuned. I haven't forgotten about the liver and onions. I will cover that next week as well.
Hope everyone is having a wonderful weekend and cooking something great!