Today is someone’s birthday….
Well, that’s true about every day, but today it’s someone close to me….
and much, much taller then he was twenty five years ago!
I found the recipe I used for his fifth birthday, so it seemed time to use it again.
First, get out the trusty 9×13 pan
one with a lid…and get to work.
Chocolate Birthday Cake
1 ½ cups firm packed brown sugar
2 oz (2 squares) unsweetened baking chocolate, melted
2 cups sifted cake flour (like I had a 5 year old and cake flour in the house at the same time – HA!)
1 t. baking soda
½ t. salt
¼ C white vinegar
¾ C milk
1 t vanilla extract
½ C butter, softened
- Preheat oven to 350°
- Have all the ingredients at room temp
- Butter and flour a 13x9x2-inch pan.*(I used a pan that has its own travel lid.)
- Sift together flour, baking soda and salt (the Drys)
- Separately, combine vinegar, milk and vanilla (the Wets)
- In a big, deep bowl beat together eggs, brown sugar and chocolate (3 minutes by hand – 1 minute with an electric Mixer)
- Into the big, deep add the drys and half the wets.
- Beat 3 minutes by hand and or 1 minute electric.
- Add the rest of the wets and beat for another minute.
- Pour into the prepared pan.
- Bake for 45 minutes or until it shrinks from the sides of the pan and tests done.
- Cool completely and frost.
*or 2 8-inch layer cake pans
– Adapted from ‘3-Minute Fudge Cake’ in Nika Hazelton. From Nika Hazelton’s Kitchen. Viking Penguin. 1985. p. 298.
And don’t forget the candles – and some matches….