relish
Pantry Cake, Pantry Cake
I made the flowerpot cakes from our June issue yesterday. But instead of making them in individual flowerpots, I tossed the batter into a 9-inch square pan. What resulted was a cake that was super-moist, at least 3-inches high in the center and super yummy. But maybe the best thing is that it calls for ingredients you more than likely have on hand — no whipping cream or specialty chocolate — just cocoa powder.

If you have kids, you know that chocolate morsels have an extremely short life span — even when hidden, the kids sniff them out. So, as I had no morsels, I was thrilled when I found this cake only calls for cocoa powder. That and butter, sugar, flour and the like all come together for a no fuss home-style chocolate cake. It was a hit with the family, particularly as it had no nuts or other odd items lurking within. The only downside was the icing ratio was not what they had hoped for. Upon clearing the table I found the frosting-less bottom half of most of the pieces. . . . Oh well, more for me. Actually next time I make it, I'll use an 11-by-7-inch pan, which should be perfect.

By the way, in the June issue we featured this cake, created by Debra Ponzek, baked in individual terra cotta flowerpots. We have since gotten quite a few comments about the safety of baking in terra cotta pots. Rest assured: this is safe, as long as you use unglazed, clean pots. Folks have been baking in clay cookware for centuries, and to our knowledge, this poses no health risk.

jill melton

Experts in the Kitchen
Our resident food experts and editors, Jill Melton (left) and Candace Floyd.
jill and candace
recipe picture
Search Our Recipes
Looking for that perfect recipe?
Need the ultimate party favor?
Click the button below for access to thousands of delicious Relish recipes. Enjoy! search Browse by: dinner, dessert, healthy
Relish Cookbook
cookbook This handy kitchen tool contains favorites such as Chicken Tetrazinni, Hot Chocolate Molten Cake and Blueberry Buckle - more than 75 in all!

Printed in a fun and easy-to-use paint chip-style format, this little book will become a trusted friend in any kitchen.

buy your cookbook now

Chocolate Flowerpot Cakes
printer friendly version


Make these in individual terra cotta pots or a 9-inch square or 11 x 7-inch pan.

Ingredients

8 clean unglazed (very important) terra-cotta pots, 3 inches high and 3 1/2 inches across at the top (6-ounce capacity)
Cooking spray
2 cups, plus 1 tablespoon, all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups boiling water
3/4 cup unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 3/4 cups sugar
3 eggs
Chocolate Frosting, optional

Instructions
1. Preheat oven to 350F. Spray pots with cooking spray. Put a small piece of parchment paper in the bottom of each pot to cover the hole.
2. Whisk together flour, baking soda, baking powder and salt in a medium bowl.
3. Stir together boiling water and cocoa in a small bowl.
4. Combine butter and sugar and beat with a mixer on medium speed until light and fluffy, 5 to 6 minutes, scraping the bowl once. Add eggs one at a time; beat well after each addition.
5. With mixer at low speed, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Scrape bowl occasionally. Batter will be thin.
6. Divide batter evenly among pots to about three-quarters full. Line a baking sheet with parchment paper. Place pots on baking sheet and bake 35 to 40 minutes, until cakes are springy to the touch and a toothpick inserted in the center comes out clean and dry. Transfer to wire racks and cool completely in the flowerpots. Frost the top of each with Chocolate Frosting, if desired. Serves 8.

Nutritional Information
Per serving (without frosting): 420 calories, 19g fat, 125mg chol., 7g prot., 59g carbs., 2g fiber, 350mg sodium.


Recipe adapted from The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek (© 2006. Published by Clarkson/Potter Publishers, a division of Random House, Inc.).

Chocolate Frosting
printer friendly version


All this traditional buttercream frosting requires is a spoon—for mixing or for eating.

Ingredients

8 tablespoons unsalted butter, softened
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups confectioners' sugar
1/4 cup 2% reduced-fat milk

Instructions
1. Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar. Makes 1 1/2 cups frosting.

Nutritional Information
Per (3-tablespoon) serving: 230 calories, 11g fat, 30mg chol., 1g prot., 31g carbs., 0g fiber, 150mg sodium.


Recipe by Mary Carter, Relish Test Kitchen.


Relish the American Table
Food for Angels by Jean Kressy
What I remember most about angel food cake has nothing to do with baking a perfect cake, cutting it into thick slices, and serving them in big bowls with syrupy strawberries and ice cream. click here to read more

Relish the Back Burner
For another Chocolate Cake from Debra Ponzek, go to Best Chocolate Cake on our blog.

Reader Comments
Just read your article on Flowerpot Cakes and kids enjoying making them. Another variation I made with my children and grandchildren is taking a flat bottom ice cream cone and filling it 2/3s of the way with cake batter and baking. I usually set them in cupcake pans to bake. When ready I let the kids decorate with icings of their choice and decorate with sprinkles, candy or whatever. One of my grandchildren made a cupcake birthday cake by placing the cupcakes in a circle and writing out Happy Birthday. When served no cutting was necessary as each child received a cupcake. No clean up necessary either as the whole cupcake could be eaten holder and all.
—Judy Sheppers

 

Relish is a division of Publishing Group of America, Inc. All content within this site is ©2008 of Publishing Group of America unless otherwise noted.
You are receiving this because you signed up at Relishmag.com.
Click here to unsubscribe.