Like I mentioned yesterday, the directions for these recipes tend to be pretty vague. I picture these Amish women scribbling the recipe down for a friend on a notepad, short and simple. They inherently seem to know how to mix the ingredients, what size pan to use, how long to bake, etc. However, when publishing a cookbook for the masses, the instructions must be clear, complete, and precise. That is one of the main reasons we are testing them; we also have to make sure they are really delicious and fit for a cookbook!
Although the only directions for this recipe was "Combine all ingredients and bake", I did start out by whisking the dry ingredients together. I made a well in the center for the liquids, then mixed into a batter. Look closely and you can see those bubbles forming from the baking soda/vinegar. Grade school science at it's finest!
The batter was poured into a greased 9 x 13 inch pan and baked. Still bubbling away right before I put it in the oven!
Hot out of the oven, hubby and I were ready for some chocolate cake! I hate to admit we were hasty in our judgement; we did not care for it! Everyone knows how a cake looks straight from the oven, with a bit of a "crust" on top. That crust was a little bit bitter, and the cake itself wasn't too sweet. I covered it in plastic wrap and left it on the countertop overnight.
By the next morning, the cake had a chance to distribute its moisture and mellow out a bit. Wow, was it moist!! Not overly sticky sweet, but a really nice cake for a good spread of frosting. A fast, one-bowl recipe for a decent cake.
ps...I should have mentioned this in my last post, but I cannot post these recipes. The cookbook is a work-in-progress, and I wouldn't want to ruin it. I can assure you, it will be a beautiful book and worth the purchase! Check out the newest book, The Amish Cook at Home, and you will see what I mean!