DESSERTS

BAKING

This is a seriously easy cake. I think it took me almost as long to lick the bowl out afterwards as it did to make the cake. For anyone who thinks they can’t make a cake, give this one a try. Don’t be put off by the vinegar, it really does work in this cake.

From my mom’s cookbook: another recipe hurriedly recorded over the phone and made right away to an appreciative group. That Melissa, what a resource!

Makes two eight-inch rounds, or one large rectangular.

METHOD

DIAGRAM

Preheat oven to 375°F. Grease the pans.

1. Melt the butter. Add the vanilla and vinegar.

2. Sift the flour, sugar, cocoa, baking soda and salt into a separate bowl.

3. Add the cold water to the butter mixture, then pour into the dry ingredients and stir well.

4. Pour into two greased layer pans, or one large pan (10×14in). Bake 30 minutes, or until a toothpick comes out clean.

Icing #1 (quicker than a shop run): cream together the butter and honey. Add the vanilla — or the cocoa, for a chocolate icing — and enough milk to loosen. A little more milk thins it; a spoonful of powdered milk thickens it. Make it any colour you like.

Icing #2: cream the brown sugar and butter. Add the warmed milk and beat. Add icing sugar until it reaches the right consistency (up to 1 1/2 cups), plus vanilla or another flavouring.