This month we have an interesting and delicious recipe, one that will satisfy the souls of chocolate lovers, and lift the spirits of those of us caught in the winter doldrums. Its also a valuable weapon in the vegetarian arsenal, for it is a delicious cake that uses no animal products! Sources say that this was originally a Pennsylvania Dutch recipe, and it certainly fits their style..

The leavening in this cake is provided by the acid in the vinegar, combined with the alkalinity of the baking soda.

As in any recipe, the outcome will be directly influenced by the quality of the ingredients. Use the best quality cocoa powder you can find, and real vanilla. Use the mildest flavored oil you have; safflower or canola are good bets.

VARIATIONS:
Those are the basics, but now I will tell you just how versatile this simple recipe can be. This cake is absolutely delicious as is, with maybe a scoop of ice cream or sweetened whipped cream, but it is also sturdy enough to stand up to a myriad of substitutions and variations. Try whole wheat pastry flour instead of the all purpose flour. Try different brands of cocoa powder. I find the cake more moist when made with oil, but an additional flavor component is added if you substitute melted or clarified butter for the oil.

More changes include the addition of tsp of cinnamon, which adds an interesting flavor reminiscent of Mexican chocolate. One of my family’s favorite changes is to use cherry flavoring in place of the vanilla. Along with the cherry flavoring, you can substitute cherry juice for all or part of the water, and you can add cup of chopped maraschino or plain canned cherries to the batter. Another way to moisten this or any other cake is by brushing it after baking with a simple syrup flavored with your favorite liqueur or fruit juice. It would be great with the addition of cherry or raspberry brandy or juice, and a topping of cherries or raspberries and whipped cream!

One simple modification is the addition of cup of chocolate chips to the batter just before baking. Stir half into the batter, and sprinkle the rest over the top.

This cake can be frosted, glazed or simply decorated with a drift of powdered sugar over the top. Sift the sugar through a paper doily for additional decoration.


COCOA WACKY SNACKY CAKE

2 Cups All Purpose Flour
1-1/2 Cups Sugar
3 Tbsp Unsweetened Cocoa Powder
1 Tsp Baking Soda • Tsp Salt
3 Tbsp Vegetable Oil
1 Tbsp White Vinegar
1 Tsp Vanilla • 1 Cup Cold Water
Powdered (Confectioners) Sugar
for Decoration

Preheat oven to 350°. In an 8 x 8 cake pan, combine Flour, Sugar, Cocoa, Soda, and Salt. When thoroughly combined, make three wells in dry ingredients. In first well, place Oil, in second well, Vanilla, in third well, Vinegar. Pour Water over top of all, and mix quickly with a fork until a smooth batter is formed.

Bake immediately at 350° for 30-35 minutes, or until toothpick tests clean, or center top of cake springs back when gently pressed. Cool until you can touch the bottom of the pan without discomfort, decorate with the Powdered Sugar, and serve right from the pan.

NIGHT EAGLE, otherwise known as Patricia Bowen-Bryan, currently works as a psychic, and is a recovering baker and caterer. You can find her reading at Pyramid Book Shop, in Hesperia, CA, or at www.planetstarz.com/staff/nighteagle.htm. Contact her at starznighteagle@ducksfeet.com.