We all love dessert, but we all also don’t love their effects on our waists or our budgets! So what is this answer to this terrible dilemma?
Smaller desserts mean that we’re that much less tempted to have another slice!
Most cakes recipes make 8-12 servings, which means that the average household of 2-4 people have a lot of temptation to deal with! Even when we have a friend or two drop by, we don’t need to have 8-12 servings (and often even more!) on hand. The reality is that we need cakes about half the size of the ones our grandmothers baked, but we still want all of those wonderful flavors without the massive dessert dilemma.
Sometimes we can easily see how to cut down those recipes, but other times, it gets a bit trickier. In addition, who really has the time to measure out 1 cup, 1/4 cup, a couple of tablespoons, and a teaspoon of flour just to make a cake? We want our smaller recipes to be streamlined, with reasonable measuring and mixing, a minimal amount of “fussing” and maximum flavor to get maximum accolades from our adoring families and friends, right?
With the “A little bit crazy cake” earlier in the week, we got chocolate cake that is actually easier to mix from scratch than most boxed mixes are. (You can find that recipe on this page, just scroll down to the recipe!) This cake is a yellow vanilla, plain jane recipe, perfect as a backdrop for everything from fresh berries to a spoonful of decadent jam. It can also be cut into cubes for a fancy trifle presentation, if you so desire! It’s so simple, I called it the ID 10 T cake after a “repair code” indicating operator error issues. This one does require a bowl, but no mixer is needed. It’s also baked in the smaller sized rectangular pan known as the “brownie” or “biscuit” pan, which also just happens to usually fit in toaster or countertop ovens. With about 2 minutes to stir it all together before tossing it in the oven, it’s also quick enough for an impromptu dessert when unexpected guests show up.
ID 10 T Cake
- 3 c. self rising flour
- 1 c. sugar
- 2 tsp. vanilla
- 3 eggs
- 1 cup milk
- 1/2 c. vegetable oil
In a mixing bowl, combine flour and sugar. In another small bowl, combine vanilla, eggs, milk, and vegetable oil. Make a shallow well in the center of the flour mixture and pour milk mixture into this well. Stir until ingredients are combined. Bake in a greased and floured 7 1/2×11″ brownie pan for 20-30 minutes, or until golden brown and toothpick comes out of center clean. Serve warm or cold.
Serving suggestions: Use a spoonful of jam or preserves to top a square of this cake, along with a dab of whipped cream. Almost any sauce or pudding can also accompany this cake, and it makes a good “shortcake” as well. Cut into cubes and layer it with pudding or whipped topping and fresh fruit for a quick and easy (but impressive) trifle in either a trifle dish or parfait glasses.