I'm pretty good at baking, if I may say so myself. Unfortunately, I'm not interested in it. I usually bake like crazy for the holidays each year, and do nothing the other eleven months... This year, I planned to skip baking even for Christmas. I'm kind of engulfed in a story, and who wants to break for baking when the hero is about to die unless the heroine saves him? I figured no one would notice.
Yesterday, my husband hinted, "I don't see much baking going on. We have to make those cool plates with your cookies and stuff for my friends. You know, like we do every year."
All my recipes are in metric measurements, and I won't even start trying to figure out the corresponding cups and stuff. Some American measuring cups have both cups and deciliters though. I have two sets - one metric and one US.
Important: A Swedish tablespoon/teaspoon/cup is not the same size as an American tablespoon/teaspoon/cup. When I bake from my Swedish recipes, I usually take an actual teaspoon or tablespoon to measure with. Unless we're talking about salt, it's not an exact science. :-)
This recipe is sized for a baking pan with high edges approximately 13x9 inches. Again, it's not an exact science, I grab what I have in the house. I put parchment paper in it. It makes it easier to get the cake out of the pan. :-)
Here goes (dl=deciliter):
3 dl sugar
1.5 dl milk
150 g melted butter
3 dl flour (I use self rising flour)
2 teaspoons baking powder
1 tablespoon cocoa poweder
1 tablespoon vanilla extract (less if you use the super concentrated kind)
Stir eggs and sugar. Mix in the milk and vanilla extract. Blend the dry ingredients on the side to make sure they're mixed evenly, and add to the mixture. Add butter.
Bake at 325-350 (175 C), depending on your oven. I test the cake with a wood toothpick - if the toothpick comes out dry, it's done.
3 dl powdered sugar
1 tablespoon vanilla extract
1 tablespoon cocoa powder
5 tablespoons coffee
4 tablespoons melted butter
Coconut flakes. (These are way different in the US compared to Sweden, but still good. Ours are drier, so the cake will look a little different with the fresh coconut flakes.)
The cake should cool some - if it's too hot when you put the frosting on, it'll be too gooey, but if it's too cold, it can be hard to spread the frosting.
Put frosting on, and sprinkle coconut flakes for decoration. Eat and enjoy! The cake freezes well, just don't microwave it - heat makes the frosting melt, LOL.
Sunday, December 23, 2012
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