Shady’s Chocolate Honey Cake

 

Okay, this recipe is NOT for the calorie-counting, light-weight cake eating masses! This one is an old Southern family recipe that I have changed around a bit over the years (I just can’t ever seem to make anything without “tweaking” it a bit) and then I went ahead and added Chocolate Chips too, and the Chocolate topping. It is a very heavy cake in weight, and best served warm with coffee or a big glass of milk. It’s great for holidays and special occasions, because it’s ment to be shared.  

Trust me, your waistline will thank you for sharring….your bottom too.  😉  

Now if by some chance you are not a chocolate fan (heaven forbid!!!  – just kidding), you can omit the Chocolate Chips and topping. Our original recipe calls for raisins, and I usually will top this one with powdered sugar.  Use your own judgment and suit yourself on these two points. I, however, am a chocoholic of epic proportions and tend to use it on just about everything I bake.  🙂  

I have the bottom to prove it.  😉 

Enjoy! 

Shady’s Chocolate Honey Cake 

3 eggs 

1 cup sugar 

1 cup vegetable oil 

1 cup honey 

1 cup black coffee, cold 

3 cups flour 

1 tsp. baking powder 

1 tsp. baking soda 

1  1/4 tsp. cinnamon 

1  1/2 cups chocolate chips (or raisins) 

powdered sugar for dusting , or 1/2 can melted chocolate frosting 

Preheat oven to 350 degrees 

Greased and sugared Bundt Cake Pan 

Beat eggs and sugar until lemon colored and thickened. 

 

Now add the oil, honey and coffee – mixing well. Batter will darken up and bubble – that’s okay! 

 

In a separate mixing bowl, combine the flour, baking powder, baking soda and cinnamon. I use a whisk for this step to make sure they are well-mixed. 

 

Now add the dry ingredients to the wet ingredients, mixing well. 

 

With a spoon, stir in the chocolate chips (or raisins if you prefer, or a combination thereof). Go ahead, live dangerously!  🙂  

 

Now pour into your prepared Bundt Pan, and place on center oven rack. 

 

Bake at 350 degrees for 55 – 60 minutes until knife inserted into cake comes out clean (check after 45 minutes if your oven runs hot). Remove from oven and allow to cool IN PAN for 15 to 20 minutes.   

 

Invert (turn cake bottoms-up) onto serving plate, cake will fall out of pan onto plate. ( in this case, my top was prettier than my bottom, so I flipped my cake for the photos – no law against it, I promise)  😉  

 

Sprinkle with confectioners sugar, or drizzle cake with melted chocolate frosting (place frosting container in microwave for 15 seconds and stir).  

Enjoy!!

Shady

Shady’s Chocoholic Raisin Breakfast Cake

 

Who said you can’t have chocolate for breakfast?!?! They lied!!! Big time! There is nothing better for breakfast – or anytime for a massive chocolate craving than this cake. It’s simple, yummy, quick to make, yummy, more addictive than just about anything, rich, moist and did I mention yummy? In about 45 minutes from start to finish, you too can sedate the “Chocolate Monster” within you! This is what I make when I want chocolate for…..well, anytime. Now I know it has raisins in it, but if you like Cinnimon Raisin Bread and Chocolate or Chocolate Covered Raisins then you will LOVE this cake!  Enjoy!  🙂 

Oh yeah, by the way, I’m including enough picts with this post that ANYBODY who knows how to turn on an oven (*ehem* Pay attention here men) will be able to follow along and make this cake for their Chocolate-Loving Sweetie for Valentine’s Day.  😉  Also – this one will make a good recipe for you to keep in your “Get-outta-the-doghouse-quick”  files.  🙂 

Shady’s Chocoholic Raisin Cake

Preheat oven to 350 degrees

Grease and Sugar (yes I said Sugar – an old bakers secret I learned years ago – nothing will ever stick and no flour “coat” on the outside of your cakes) a 9 x 13 inch baking dish. Set aside.

 Please ignore the sickly Christmas cactus in the background….she’s recouperating from a bad weather/overwatering  incident….

 Back to business – assemble your ingredients…..

Ingredients:

1 cup raisins

1 cup water

1  1/4 cups sugar

2/3 cup vegetable oil

1 egg, slightly beaten

1  3/4 cup flour

1/3 cup HERSHEY’s cocoa powder (yes, I’m picky about this one)

1 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup (heaping over) semi-sweet chocolate chips (I use Toll-House)

confectioners sugar for sprinkling on top later

OPTIONAL: you can also add 1/2 cup chopped nuts to this if you are in the mood for nuts, I rarely add them but they work well when I do.

 

Grab a Medium sized saucepan, bring raisins and water to a boil over high heat; stir constantly and let boil for 1 minute.

Turn off heat and remove pan to a cold burner. Cover, and let set for about 5 minutes to give raisins time to plump up, and to allow mixture to cool down slightly.

While raisins are plumping, Combine your flour, cocoa, baking soda, salt and cinnamon.

Now grab a whisk and stir together well…..

Now, go back to your raisins and make sure they’ve plumped up….

Now add your sugar and oil to the raisins and stir well….

Now add your beaten egg – SLOWLY, stirring constantly – you don’t want scrambled eggs (this is why you had to let raisin mixture cool down first)….

SLOWLY….

keep stirring….

keep stirring….

okay – you can stop now.

Now the fun part – Grab you flour mixture and dump it into the pan of egg mixture – STIR CONSTANTLY WHILE DUMPING FLOUR MIXTURE.  🙂 

stir…

stir…

almost done…

Okay – you’re done stirring. Now for the taste test – but be prepared….it’s sooooooooo gooooood!!!!! Be strong, restrain yourself!! Now, add your chocolate chips – nuts too if so desired….

It’s okay – I keep the little buggers hidden in the bottom drawer of the fridge so they get kinda light colored after a bit….but, they still taste good!!!! It also makes them easier to photograph at times.  🙂 

Okay, back to business, stir your batter gently, but WELL to mix in all of the chocolate chips…..

might have to do another taste test….

Okay, Pour batter into your prepared baking dish…

spead batter to all corners of baking dish.

Now, place into your 350 degree oven, center shelf.

Bake for 25 to 30 minutes – just until a toothpick inserted into the middle of cake comes out clean…….

Remove from oven and set on cooling rack/trivet (don’t burn your ladies countertop men or you will need a bigger doghouse!!!).

Now take your confectioners sugar and sprinkle over the top of the warm cake….

Like so…..

Now – the fun part…….time to cut and serve……

Oh…you’ll also need some of this…

This is why…

OOHHHH….soooo goood……..

Hungry yet?????? I am……

Uh Oh….. I ate all of yours…..

Sorry………….NOT!!

Now – go make your own! You CAN do it!!!!!! I have faith in you…..and I’ll take another piece of cake please.  😉  

Shady

Chocolate Cherry Sheet Cake and Pillowcases

ConKerr Cancer Project Pillowcases 

The pillowcases have been made, washed, dried, packaged and are ready to ship out for tomorrow. Hopefully they will be in Pennsylvania by Saturday, I may have to Express Mail them, but that’s okay – as long as they get there.  🙂  

The Supervisor (of course) was on hand to provide encouragement, and critique the final outcome prior to washing…….. 

Horratio, Chief Inspector 

He just HAS to have the final say on all sewing matters. How nice of him.  🙂  

I’d hate to hear what he’d have to say if they didn’t pass inspection! 

 

Now, to the fun stuff….. I came across a recipe in the files that I thought you’d enjoy. Chocolate and sewing are a wonderful combination!!  😉  

CHOCOLATE CHERRY SHEET CAKE 

Cake: 

1 pkg devil’s food cake mix 

1 (21 -oz.) can cherry pie filling 

1 tsp almond extract 

2 eggs, beaten 

Frosting: 

 1 cup sugar 

5 tblsp butter 

1/3 cup milk 

1 (6 -oz.) pkg (1 cup) semi-sweet chocolate chips 

Directions: 

Oven at 350 degrees. Grease and flour a 13×9 inch sheet pan. 

In large bowl, combine all CAKE ingredients, and stir well until mixed (by hand – not mixer). Pour into prepared pan. 

Bake at 350 degrees for 25 – 30 minutes, until a toothpick inserted in center comes out clean. 

In small saucepan, combine sugar, butter and milk. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour/spread over still warm cake. 

Enjoy!!!! 

Oh, and have a piece for me too!!  🙂  

Shady

Not a normal week….

plum tree

I hope you’ve all been doing well, it has been a long, weird week around here – and I’m definitely looking forward to a new one!! A new week that is – NOT a new weird one….just clarifying!  😉   Rather than bore you with the innate details, let me just update you a bit on this much…. I did finish one crocheted scarf this week (loved it – nice and fuzzy, and now have a few more ready to be in the works) but, I have no picts for you. I was going to do that today. However, I ended up wearing it to church yesterday and gave it away to a friend who was not feeling well. She loves warm fuzzy things, and it was something to make her feel better – the flu is no fun!  😉  So, after I get the next one finished I will show you some picts! I do have one word of advice from this adventure tho….if you make a scarf using Homespun Yarns – take a lint roller to the finished product, or run it thru the dryer on “Fluff” to pull all of the extra “fuzz” off of the finished product!!! You’ll end up pulling fuzzies off of your eyelashes, lip gloss (or son’s day old stubble after a hug) for several minutes otherwise!!! LOL  🙂   In fact, that might not be a bad idea if you make a blanket or sweater out of that yarn as well…..it’s wonderful, awesome stuff – it just sheds right off the bat – A LOT!!! You have been warned!  🙂 

Next little piece of info is that I’m kinda busy right now hemming curtains for a friend, and working on pillowcases for another’s sons’ Eagle Scout badge. His community project regards getting others involved making pillowcases for a private cancer foundation pillowcase drive this month (while making several pillowcases himself). You can go to www.ConKerrCancer.org to learn more about this organization, it’s founder Cindy, get pillowcase patterns and mailing info for delivery of your pillowcases – should you wish to make a few yourself for future delivery – or if you are just interested in learning more about the cause.

So, with that I am going to sign off for now and go do some more sewing while I have a few moments. I will leave you with this recipe I found in Mamaws’ stash – for your breakfast considerations….

**This recipe has notations of being a 1930’s breakfast cake done in the “Crazy Cake” method (means it is all mixed up in /using only 1 pan)…Enjoy!!

Crazy Spiced Crumble Cake

2 cups flour

1 cup firm pack brown sugar

1/2 cup butter – melted

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp ground up cloves

1 cup buttermilk (can add 1 tblsp vinegar or lemon juice to enough regular milk to equal 1 cup as a buttermilk substitution)

1 tsp vanilla

1 egg

oven preheated to 350 degrees

ungreased 8 or 9 inch square pan

Directions:

Lightly spoon flour into measuring cups and level off, dump into pan with brown sugar and butter. Mix with a fork until crumbly. Remove 1 cup of crumbs and set aside for topping later. Add baking powder, baking soda, salt, cinnamon and cloves to mixture still in pan – stir with a fork to blend.

In a small bowl combine buttermilk, vanilla and egg – blend well, THEN pour over flour mixture in pan. Mix until smooth – scraping corners and pan bottom (I’d recommend using a rubber spatula nowadays instead of the fork they used – just saying).

Sprinkle reserved crumb mixture over top of cake. Bake at 350 degrees for 40 to 50 minutes – until toothpick inserted in center comes out clean. Serve hot or cold.

 – That’s it!! Enjoy!! –   😉 

Shady