Dining In

Sweet & Simple
By Nancy Finch, Food Columnist

Chocolate Satisfaction Cake
Chocolate Satisfaction Cake

Chocolate Satisfaction Cake is one of those recipes that inveterate, curious cooks will just have to try ó it sounds so, well, curious. Mixed in the pan that you bake it in, the cake ó almost like brownies ó goes together so easily. Could it possibly be good?

Yes, it is very good. Fudgey and moist, the cake can be served with or without the sauce. I used it as lunchbox dessert. It traveled well.

Iím always looking for recipes that donít require an array of bowls and equipment and this cake, mixed in the pan, surely fills that requirement.

For a simple springtime dessert, Rosy Rhubarb Cake is easy as well. And, if you enjoy the tart taste of rhubarb, youíll like this cake. Either fresh or frozen rhubarb may be used.

The rhubarb cake is best warm or warmed slightly in the microwave before serving.

A Request for Help!

I have lost one of our favorite recipes I got from my mother. The recipe is for a chocolate sheet cake that is thick and moist. It is unusual in that a cup of boiling water is combined with cocoa for the cake. It is iced while hot so the frosting soaks into the cake. I will be truly appreciative if a reader can come to the rescue. Please mail to Nancy Finch, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340.

Chocolate Satisfaction Cake


bullet1 1⁄2 cups cake flour (or 1 1⁄2 cups regular flour minus 3 T)
bullet1 cup sugar
bullet1⁄3 cup unsweetened cocoa powder
bullet1 t baking soda
bullet1⁄2 t salt
bullet2 eggs, beaten
bullet1⁄4 cup cooking oil
bullet1 T vinegar
bullet1 t vanilla
bullet1 cup cold water

Directions: Preheat oven to 350˚. Stir together flour, sugar, cocoa, soda and salt in 8-by-8-inch nonstick or greased pan. Make 3 wells in dry mixture. Combine eggs and oil and pour into one well. Pour vinegar into second well. Pour vanilla into third well. Pour water over all and mix carefully with a fork until all dry ingredients are moistened. Bake until top springs back when lightly touched, about 35 to 40 minutes. Cool and serve with Chocolate Custard Sauce. Makes 8 servings.

Chocolate Custard Sauce: Combine 1 egg, 2 T sugar and 1 cup milk in microwaveable container. Beat with whisk to combine egg thoroughly. Microwave on high for about 4 minutes. Stir. Continue cooking in microwave oven until mixture coats spoon with a thin film (160˚ on thermometer). Remove from oven and set container in a bowl of ice cubes and water. Stir in 1⁄2 t vanilla and 1 cup chocolate chips. Stir and whisk until chocolate is melted. Serve immediately over cake squares or refrigerate to serve later. Top-of-stove method: Combine egg, sugar, salt and milk in small heavy saucepan. Cook over low heat, stirring constantly, until mixture reaches 160˚ and just coats a spoon. Remove from heat and continue as above.

Rosy Rhubarb Cake


bullet4 cups diced rhubarb (frozen or fresh)
bullet1 2⁄3 cups sugar, divided
bullet2 T cornstarch
bullet2 T water
bullet1⁄3 cup butter, softened
bullet1 t vanilla
bullet4 eggs
bullet1 cup flour
bullet1 t baking powder
bulletWhipped cream or topping, optional

Directions: In medium saucepan, stir together rhubarb and 1 cup sugar. Cover and bring to boiling. Cook and stir until sugar is dissolved. Combine cornstarch and water. Stir until no lumps remain. Add to rhubarb. Cook until thickened. Spoon rhubarb into lightly greased 9-inch cake pan or 8-inch square pan. In small mixing bowl, beat together butter and remaining sugar until light and fluffy. Beat in eggs and vanilla until well blended. Stir together flour and baking powder. Add to egg mixture and beat just until smooth. Pour over rhubarb in pan. Bake in preheated 375˚ oven until lightly browned and top springs back when lightly touched with finger, 25 to 30 minutes. Loosen edges with narrow knife or spatula. Invert, fruit side up, on serving plate. Serve with a dollop of whipped cream or topping. Makes 8 servings.


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