I Dare You To Eat It

Fresh Ingredients

(None!)

Storage Ingredients

1.5 cups whole wheat flour

3 tablespoons cocoa

1 teaspoon baking soda

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon salt

5 tablespoons oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix until smooth. Pour into a 9 inch by 9 inch baking pan, two inches deep. (The pan does not have to be greased.) Bake at 350 degrees for about 30-40 minutes. Test with a fork for doneness.

Notice that there aren’t any eggs? I have no idea how it works but this recipe makes one surprisingly moist and delicious chocolate cake. I always double the recipe and use two 8 1/2″ round pans. When the cakes are completely cooled or even slightly chilled after being refrigerated, I frost between the layers and the top only with a chocolate whipped cream frosting. Then I freeze the cake at least overnight and take it out about an hour before we’re going to serve dessert. Lizzie’s having a Birthday party tomorrow night and this is the cake she requested.

CHOCOLATE WHIPPED CREAM FROSTING

Fresh Ingredients

1 pint whipping cream

Storage Ingredients

1/3 cup cocoa

1 teaspoon vanilla

1 cup powdered sugar

Combine all ingredients and whip as for whipped cream. Refrigerate or freeze after frosting the cake.

That’s exactly what you get by adding whole wheat flour to your gingerbread cake! Truly THE BEST I’ve ever tasted.

We were in the mood for a seasonal treat so I Googled a recipe. Then I substituted 2 cups of whole wheat flour and combined it with 1 cup of white flour to equal the 3 cups that were originally called for. I’m not a huge baker but I’ve tried this same trick in carrot, apple, chocolate, and now gingerbread cake recipes, mixing an approximate combination of 30/70, white/whole wheat flour, and it always improves both the texture and taste. Even after being stored in the refrigerator, the whole wheat flour seems to help these type of cakes stay fresh and retain their moisture. The whole wheat flour also deepens the flavor and adds richness. Healthy too!