Wednesday, September 3, 2008

Best Ever Chocolate Cake/Heavenly Brownies

With two very "discriminatory" eaters in my family...who shall remain nameless to protect them from further ridicule, lol, I have been on a quest to find a scrumptious, moist, just-like-the-box-kind of chocolate cake and brownies (CC&B).These two particular eaters love the boxed not-good-for-you cake and brownies and I have to admit they are very tasty. However, in my attempt to save money and fix healthy, tasty, melt in your mouth CC&B...the ones where other's think they came out of a box, I have decided that the following two recipes have fit the bill. I have searched high and low...looked in every cookbook imagineable and found these under my very nose...right in my own kitchen. The DE (discriminatory eaters) have put their stamp of approval on them and actually ask for them over the boxed varieties. *Copy and paste the recipes into a word document if you wish to print them off.

Chocolate Cake

2 c. sugar
3/4 c. softened butter (I also have used 3/4 c. oil as a replacement and it works great)
1 1/2 c. boiling water (needs to be boiling)
2 c. flour
1/2 t. salt
1 t. baking powder
1/2 c. cocoa
2 t. baking soda
2 eggs
1 t. vanilla
1 T. lemon juice

Preheat oven to 350 degrees. Cream sugar or oil in a large bowl, add boiling water and mix well. Combine all dry ingredients thoroughly and add to butter mixture. Add eggs, vanilla, and lemon juice, mixing batter well. Pour into greased 9x13 pan and bake for 35 minutes. (Mine finishes in 30 min so just watch.)
Taken from Gooseberry Patch "Family Favorites" page 198

Fudge Brownie Pie

1 c. sugar
1/2 c. melted butter or oil
2 eggs
1/2 c. flour
1/3 c. cocoa
1/4 t. salt
1 t. vanilla
1/2 c. chopped pecans (I omit these since we don't like nuts in them)

Beat sugar and butter or oil. Add mix; mix well. Stir in flour, cocoa, and salt; mix in vanilla and pecans. Pour into a greased 9" pie plate; bake at 350 degrees for 25-30 minutes. Serves 6
Taken from Gooseberry Patch "What's for Dinner?" page 214

I ALWAYS double this recipe and pour into a 9x13 pan. For a smaller family you can also use an 8x8 pan as well. The pie plate makes for an interesting variation. These are oh sooo good.