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.
FILLING
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.
I think your heart is most certainly in the right place :), your cake is lovely and the intent is what counts. Sometimes you can have something which is so pretty, but not tasty. It's all in the tastin! I have often wanted to try that condensed milk thing, but I am afraid. I'm missing out on something aren't I?
ReplyDeleteThank you, Faith. Yes, you are missing out on something. The longer you boil it, the thicker and darker it gets. 3 hours is about right for cake filling. You can do less, maybe 2 hours and then the caramel it makes would be easier for dipping sliced apples in and such. Give it a try!
ReplyDelete