Chocolate Cinnamon Cake

It has been a heck of a long time since I have posted anything.   Time has gotten away from me and I do not know where it has gone.  Unfortuately, I am writing this during the stay at home orders due to the Corona virus.  After this is over we will all be overweight because we have been baking and eating too much.

Anyway,  my birthday was last week and my kids asked if I was going to bake my own birthday cake.  I didn’t think I would, but then I thought that I haven’t had the birthday cake my mother would bake for our birthdays in quite a while.  Since the Governor’s orders are to stay at home, I thought why not make it. 

This chocolate cinnamon cake is a dense cake like a pound cake.  My mom never used to frost it other than some confectioners sugar sprinkled on top, but I have included a thin glaze to use if desired.  The glaze recipe comes from my Texas Sheet Cake recipe that I make for Super Bowl every year but that’s for another post. The recipe suggest the use of a tube pan but I like making it in a loaf pan. It is great to freeze and a huge cake for the two of us would be deadly.

The original recipe calls for crisco but I have made it with half butter and I’m sure all butter would be just as good.

1 cup crisco

1 cup cocoa

1 tbls cinnamon

1 tsp soda

Mix the above in a bowl and pour over it and stir until smooth 1 cup boiling water. Then add:

1 cup milk

1 tbls vanilla

2 whole beaten eggs

Add after sifting:

2 1/2 cups of sugar

3 cups flour

1tsp salt and 1 tsp baking powder.

batter will be thin

Spoon into prepared tube pan or two loaf pans. Preheat 350 oven and bake about an hour. Do not overbake. Slice and enjoy! Especially delicious with ice cream!

Icing

2 cups confectioners sugar

1 tsp vanilla

1 stick butter

1/2 cup milk

4 tbls cocoa

Boil milk, butter, cocoa till bubbly. Mix in sugar and vanilla. Beat until smooth and pour over cake to drip down the sides.

Indian Pudding – Holiday

Every Thanksgiving I make one of my husband’s favorite desserts – Indian Pudding. Although the name may not be politically correct I would not be surprised if our Native American friends were the first to make this delicious Thanksgiving dessert.

Indian Pudding

4 cups milk

1/3 cup corn meal

3/4 cup molasses

1/4 cup butter

1 tsp salt

1 tsp ginger

3 tbls sugar

(one well beaten egg)

Preheat oven to 300.  Boil in the top of a double boiler the milk.  Stir in the corn meal ( I put the cornmeal in a small strainer and  I “shake” it into the milk as I stir. This eliminates lumps.  Cook over boiling water for 15 minutes. Stir in the molasses and cook for an additional 5 minutes. Remove from heat and stir in butter, salt, ginger and sugar. Add the beaten egg if desired, it is optional. Pour into well-greased baking dish. Bake for  1 1/2 hours. Spoon into bowls and serve with ice cream.

Heavenly Brownies

You are going out to a friends for dinner and you volunteered to bring dessert and you are running out of time for anything creative and out of the ordinary.  There is a box of brownie mix in your cupboard but do you really want to resort to a box of preservatives and flavorings?  Here is my go to recipe, given to me by a friend who is a very good cook.

They are call Heavenly Brownies and the name couldn’t be more appropriate.  They are heavenly simple to make and heavenly delicious to eat.  What makes them so simple is that I make the batter in a saucepan, pour it into a foil lined 9×9 inch square pan for easy clean up and pop it in the oven.  The recipe is as follows:

Line a 9″x9″ square pan with foil, up the sides.  Spray with baking spray. Set aside.  Melt a stick of butter or margerine in a saucepan with 2 squares of semi sweet chocolate.  Remove from heat and pour in 1 cup of sugar, mix.  Next add 2 large eggs one at a time, mixing well after each.  Add 1/2 cup flour with 1/2 tsp of baking powder, again mix well. Lastly add 1 tsp of vanilla and beat with a wooden spoon until batter is smooth. Pour into the foil lined greased pan.  Bake in a 350 degree oven for 20 mins, check, do not over bake!!  If the center still feel really undone bake a few more minutes.  The brownies will continue to bake even when you take them out of the oven to cool so don’t leave in the oven too long.  When cool, lift foil out of pan, slice and serve or store in airtight container. Recycle the foil and put the pan away for easy clean up.

After you make this recipe, you will throw those brownie mixes out!

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