Today’s Dinner Guest is Melissa Herrera, of Berlin, Ohio, who shares a poignant essay on our website this week and in our weekly e-newsletter, Around the Table. (You have subscribed to get that free email, haven’t you? If not, do it today at www.farmanddairy.com/food.) You’ll want to read Missy’s guest post online, but you’ll definitely want to try her family’s traditional cake recipe that she shares with us.
We have never been in want during the holiday season, and for that I am grateful. This recipe was adapted by my mom from the Betty Crocker cookbook — the one from the ’50s. She added the chocolate sauce — a very old recipe — which must be served hot over the warm cake. It also must be eaten quickly and with rapture on one’s face — because that’s how I eat it. – Melissa Herrera
One Egg Cake w/Chocolate Sauce
Ingredients for the Cake:
- 1 ¼ cup sugar
- 1 cup milk
- 1/3 cup butter
- 1 tsp. vanilla extract
- 2 ½ tsp baking powder
- 1 egg
- 1 tsp. salt
- 2 cups flour
Ingredients for the Chocolate Sauce:
- 4 T. butter
- 2 cups sugar
- 2 squares unsweetened chocolate
- 8 T. flour
- 4 cups milk
- 1 tsp. vanilla extract
- Pinch of salt
Directions for the Cake:
- Preheat oven to 350 degrees. Mix sugar and butter.
- Blend in baking powder, salt, two-thirds of milk, vanilla, and egg.
- Stir in flour and the rest of the milk.
- Bake in a greased and floured baking pan for 35-40 minutes.
Directions for the Chocolate Sauce:
- Melt butter and chocolate squares in a large saucepan over medium to low heat.
- Add milk. Heat on low until almost boiling.
- Mix sugar and flour in a separate bowl and add just enough water to make it pourable (about ½ cup).
- Pour sugar mixture into milk mixture, stirring constantly. Cook over low heat until thickened.
- Add vanilla extract and salt.
- Cut cake while still warm and serve with sauce poured over the top.
