Some of my loftier ideas for today’s post were set aside after I spent the weekend semi-sick and drained of energy. Luckily, the calendar was mercifully, blessedly blank this weekend, thanks in part due to rain. I spent a lot of time lying on the couch, the equivalent of an engraved, hand-delivered invitation to my younger children to climb all over me. Not exactly the solace I sought, but to be expected.
The bare minimum got done and nothing more. I missed my self-imposed deadline for finishing my novella during Camp NANOWrimo, but I did get to enjoy watching my two favorite sports teams, the Pittsburgh Penguins and the Pittsburgh Pirates, from my vantage on the couch.
I managed one mere extra this weekend: baking this very simple chocolate cake, the recipe for which I shared in my author newsletter yesterday. I only send out four newsletters a year, with an occasional short message about big news or a sale. I sometimes like to share a favorite recipe.
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FROM MY NEWSLETTER:
The recipe below, from my mom, is one of my favorites! It’s so simple, quick, and easy to prepare, relying on pantry staples. It’s deliciously moist and makes just enough for a serving or two per person in our family without having too many tempting leftovers lying around. According to my mom, it also freezes well. Just wrap individually in plastic wrap. (I wouldn’t know. Ours doesn’t last that long!)
Moist Chocolate Cake
1-1/2 c. flour
1 c. sugar
1 tsp. baking soda
3 tbsp. cocoa
1/2 tsp. salt
6 tbsp. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
Preheat oven to 375 degrees F. In a mixing bowl, combine dry ingredients. Using a spoon, make three wells in dry ingredients. Pour oil in one, vinegar in another, and vanilla into a third. Slowly pour water over all. Mix until thoroughly combined. (Batter will be thin.) Pour into greased and floured 8-in. square pan. Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool and dust with confectioner’s sugar.