sweet adventures in the kitchen **swirl cake**
Welcome to another sweet adventure in the kitchen! This week I made a very EASY and FUN "dump cake"... The recipe is my Moms and she said that its an old recipe from the depression era when supplies and resources were limited. AND the cool thing about this yummy recipe is that its VEGAN! I hope you enjoy:)
The mission was to make a cake for my co-workers birthday.. I was inspired...
my new recipe holder with my first new recipe!
inside the card- a note from my lovely momma mia
the very detailed recipe
put all the dry ingredients in your baking pan:
1 1/2 cup flour, 1 cup sugar, 1/3 cup cocoa powder, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt
sift together all dry ingredients and poke 2 small holes and 1 large hole into dry ingredients. Put 1 teaspoon vinegar in the small hole, put 1 teaspoon vanilla in the other small hole, pour 1/2 canola oil in the large hole- (it will overflow which is ok)... pour 1 cup coffee or water which ever you prefer ( coffee gives it richer taste) all over the top and then use a spoon to blend until smooth.
chop up two mini sized SNICKERS very thinly
place on top of mixed batter and bake 25 mins or until middle is not wet at 350 in oven.
frost with the peanut butter frosting and decorate!
peanut butter frosting:
1/4 cup earth balance vegan butter spread, 1/4 cup peanut butter (i used the chunky), 1 teaspoon vanilla- blend these together until smooth. Add 3 tablespoons almond milk (rice or soy works too) then add 1 1/2 cup powder sugar. Beat until smooth and spread on cool cake.
I recommend putting the cake in refrigerator over night then serve cold the next day with HOT coffee:) yummy!...
Have a swirly twirly day and enjoy your pondering!