Sunday, October 15, 2006

Chocolate Cake and Gwyn's Frosting

Fall has really arrived in Eugene. Our big oak tree has lost half its leaves during the past two days. A fire again warms the house. Time to make brownies! Except that when I considered various brownie recipes and blended them into something that seemed optimal I wound up making a very nice chocolate cake.

Preheat oven to 350 degrees. Grease one or two 9 x 9 pans, depending upon if you want the cake to have two layers or not.

In a mixer, start (and keep it going) mixing:
  • 4 eggs
  • 1 cups white sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
While the mixer is going, sift together into a bowl and set aside:
  • 1 cup gluten-free four mix
  • 1 tsp baking soda
  • 1/2 tsp salt
Then, while the mixer is still going, melt into a medium saucepan:
  • 1 stick (4 oz.) butter (we used a little of this stick to grease the pans earlier)
and when the butter melts add:
  • 1/4 cup nonfat milk
  • 1/4 cup evaporated milk (1/2 can)
  • 6 to 8 oz Dutch-processed cocoa (8 oz is one bag of Euphoria Chocolate brand)
Wait until the mixer has been going at least 10 minutes, if it has not been that long already. Then combine into the mixer:
  • the sifted-together dry ingredients
  • the chocolatey mixture
  • up to 2 cups of either chocolate chips and/or chopped and roasted nuts
Mix just enough so the ingredients are evenly combined.

Transfer batter to the greased pan and bake for about 45 minutes. When done baking the top will be firmly springy and a toothpick will come out clean.

There is no better frosting (or is this spreadable fudge? ) than that made by my mother-in-law, Gwyn.

Melt in a microwave and stir until blended:

  • 4 Tbs. butter
  • 4 blocks (oz.) baking chocolate
In a seperate bowl stir together and beat with an electric mixer until smooth.
  • 1/3 cup hot milk
  • 3 cups sifted powdered sugar
Combine the butter-chocolate mixutre and milk-sugar mixute, then stir in:
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Beat until smooth and thickened: about 5 minutes. Use as frosting before it gets cool and too solid.

This makes enough to cover two 9 x 9 pans. (It's nice to use within one pan as both top and middle layers.)