Got a minute? For Cake!!!

 I was in the mood to bake, had taken the weekend off Keto, but wanted quick results without using my precious eggs. (I am almost out of eggs but don't want to go to the grocery store before the new ads on Wednesday) The result was a variation on the old reliable wacky cake, which for the record, my age old recipe calls a crazy cake. In fact, my grandmother made this during the war years when butter, eggs, and milk were rationed. I am sure they also  had to ration their sugar rations just to have this cake. The original recipe calls for it to be served plain or with a light dusting of powdered sugar. But what good are rules unless you break them occasionally.

Mocha(ish) cake

1 1/4 cup all purpose flour

3/4-1 cup sugar (I use the lesser amount if I plan on icing the cake, more if it is going to be eaten plain)

3 tablespoons cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon apple cider vinegar (white vinegar works too)

1 teaspoon vanilla

5 tablespoons vegetable oil (I used avocado oil but you do you)

1 cup strong coffee (cooled) or 3/4 cup coffee and 1/4 cup Kahlua (what I used)

Grease an 8 inch baking pan. Mix all the dry ingredients in the pan. Make 3 wells in the dry mix and add the vinegar and vanilla to one well, the oil to one and the coffee or coffee and kahlua to the last. With a fork mix the dry ingredients with the liquid until well blended. Pop into a 350 degree oven and bake for about 35 minutes. Let it cool for about 30 minutes and serve plain, dusted with confectioners sugar, or wait until it is completely cool to frost.

Easy mocha icing

1 cup confectioners sugar

2 tablespoons butter (softened)

1/4 teaspoon vanilla

3 tablespoons cocoa powder (makes a very chocolaty frosting)

coffee. start with about a tablespoon, stir well and add more until you get the consistency you want

In a bowl mix the butter until it is creamy (use a fork, you don't need to get the mixer out for this) and add the confectioners sugar. Mix well (it will not be creamy) Add the cocoa and continue to mix. Slowly add the vanilla and coffee and stir until it is creamy. You can make this as thick or thin as you would like. If we were going to have enough people here to eat the entire cake at one time I would have a thinner glaze to pour over each piece. I made this a little thicker because I knew we would both have one piece and I did not want to be bothered saving the glaze in a separate container in the fridge to have to warm and pour over any  pieces tomorrow.

It was quick, tasty, and I got the baking bug out of my system. Good thing because I have to go back to a keto way of eating tomorrow!