We were going to go the fresh fruit route this weekend to keep things in line with the $200 a month grocery challenge and because we have such a bounty of fresh fruits.

We have quite a bit of peaches, cherries, and cantaloupe.

It appears that the sweet lovers here won out though. I found a simple, from scratch chocolate cake recipe that I had forgotten about. This cake has no icing. You’ll find it’s really not necessary. It has its own built-in chocolate and nut frosting baked on top. It’s a small cake which limits overindulgence, a bit. đŸ˜‰ I believe it’s the easiest from scratch cake you’d ever bake.

1/3 cup plus 2 Tbsp butter

1 cup sugar

1/2 tsp vanilla

6 Tbsp cocoa powder

1 egg, well beaten

1 1/4 cup flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup semisweet chocolate pieces

9 walnut halves or an equivalent of pieces

Cream butter and sugar until it is light and fluffy. Blend in vanilla and cocoa. Add egg. Sift flour, baking soda and salt. Add flour mixture to creamed mixture alternating with 3/4 cup water, beating after each addition. Spread batter in greased and floured 8 x 8 x 2 pan. Sprinkle with chocolate morsels. Arrange nuts on top. Bake at 350 degrees F about 30 minutes or until cake springs back when touched in the center. Cool in pan.

What is your favorite scratch cake recipe?

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