blog. Her cakes are so pretty and simple. I would not call mine pretty, but it is simple. I thought I would show you. Here are the recipes that I used for the cake, filling, and frosting.
This cake is called "Food Storage Cake" because you don't use anything that is particularly perishable, so if you keep your pantry stocked, you can always make this cake.
FOOD STORAGE CAKE
2 2/3 cup flour
6 Tablespoons cocoa powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
2 teaspoons baking soda
2 Tablespoons distilled while vinegar
2 cups sugar
2 cups water
1 cup oil (I use melted coconut oil)
Combine the dry ingredients. Add remaining ingredients and mix with an electric mixer for 2 minutes.
Pour into a greased and floured 9 x 13 pan OR 2 round cake pans.
Bake 30 to 35 minutes at 350 F until when you insert a toothpick in the center, it comes out clean. Cool completely before frosting.
Place a can of sweetened condensed milk (remove paper wrapper first) in a large saucepan and cover with water. Bring to a boil, reduce heat to simmer and cook for 3 hours. Remove from pan and allow to cool completely before using.
FROSTING - this is enough for a 9 x 13 pan. Double recipe for a layer cake.
1 egg yolk
2 Tablespoons softened butter
2 cups powdered sugar
1 teaspoon vanilla extract
If you want it to be chocolate, add 1 1/2 Tablespoons cocoa powder.
Beat all together. Then add milk just a little at a time until it is how you want it to be.
I rarely make "sweets" anymore. Sugar is not good for us. But neither is NEVER having any fun, and it's for my Garden Fairy's birthday! By the way, we have 6 children. Of the 6, she is the only one that was born at home. It was nice. I am not promoting home birth. That is a personal choice. The other 5 were hospital births and I had good experiences there too.