FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!
Yeah, you heard me right. Isn’t that so exciting? It’s sort of reminiscent of the Great Food Storage Cookie Extravaganza (download that food storage handout if you missed it) Why am I doing this? Well, let’s be honest we all eat cake now and wouldn’t you like to know how to do it healthier, for less money, and with your food storage? Let’s be honest, if and when it all hits the fan-comfort food will still be necessary! And, I think we’ve all been over come with boring old cake mixes. There are GREAT cake recipes out there that will dazzle your taste buds and amaze you with their simplicity!….Enter Chocolate Molten Cake…
Have any of you eaten at Chili’s and had their chocolate molten cake? It’s so delicious and is all the rage to make at home. I’ve seen a lot of recipes all involving special little bundt pans for individual cakes and a lot of time and effort. Well this recipe that I’m going to share with you was big in the 50’s and tastes JUST LIKE Chili’s Chocolate Molten Cake but you can make it in one 8×8 cake pan, use your food storage, and make it in the same amount of time it would take you to whip up a cake mix. You may have heard it under names like Magic Cake, Pudding Cake, Hot Fudge Cake, or Surprise Cake. Why? Because it is really magic, it makes it’s own sauce or pudding if you will-so of course this is a great cake to serve warm with ice cream. Honestly, my husband ate half the cake (and that is saying a lot for him!)
Food Storage Chocolate Molten Cake
1 cup all-purpose flour (1/2 C. whole wheat flour + 1/2 C. All-purpouse flour)
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk (3 T. dry non-instant powder milk or 1/3 C. instant powder milk + 1/2 C. water)
2 tablespoons canola oil (2 T. bean puree)
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional
In a large bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.
Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.
Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.
Crystal’s Tip: If you’re using a glass pan, decrease your cooking temperature to 325. Why? Glass bakes hotter than metal and you won’t get that burnt chocolate taste.
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This looks wonderful Crystal! Thanks for your great video’s as usual and the recipe. Also, I have a question if you don’t mine. Did you make over your kitchen….love the new look!
OMG..I made this recipe last night and it was to die for! I actually doubled the recipe since we are a family of 6 and 3 of them are teenage boy’s..I made homemade whipped cream for the topping since ice cream has been way to pricey lately..If you double the recipe add 15 to 20 minutes to the baking time. Thanks for the recipe Crystal.
Wanted to update to say that I didn’t double the batch I made last night and it definately needs 15 to 22 minutes over the original bake time posted..My oven must be way off or something? I used the glass 8by8 baking dish at *325…………BTW I’m under my sons email since mine is on the blink..My name is Brenda.
Can’t wait to try this over the weekend..you are a blessing! I remember my mom (passed on) making this and my mother in law – always tasted delish!