The Reason I’ll Work Out Double this Week!

Wacky Cake

Cake:

3 C. flour

2 C. sugar

2 t. baking soda

2 t. vanilla

1 t. salt

1/2 C cocoa

2 C Water

1 C oil

2 t vinegar

Mix and bake for 35 minutes at 400.

Icing:

Boil 1 1/2 Cups of milk plus 1/4 C+1 Tbsp of flour and a pinch of salt over medium heat until combined and slightly thick. In a mixer transfer cooled, cooked mixture and add 3 t vanilla and 1 1/2 c of sugar. Beating in 1 1/2 – 2 C of crisco until buttercream is created. Frost cooled cake.

 

Being that it’s my birthday, I know I should indulge. But the icing on this slab of perfection alone is worth the extra miles I’ll be treading this week. The “buttercream” screams 1950s housewife nostalgia down to the supremely cloying sweet crunch of sugar in it. The cake stays moist for a long time, the icing continues to seep into it…it’s an odd phenomena, but of course, you should do your own field testing and have a slice each day that you can keep this around (which isn’t long!) just to test for the moist factor…dare you!