Whodathunk it? Today is National Chocolate Cake Day. I’d say its time to celebrate! I’ve posted three of my favorite Chocolate cake recipes, and they are all pretty easy to make. In fact, the first one is downright simple, and everything mixes right in the pan, no fuss-no muss!


The first cake is called “Wacky”, because it contains vinegar. Don’t worry or be put off, you can’t taste it. The vinegar reacts with the baking soda to make it light and airy. Remember Junior High volcano experiments with vinegar and baking soda? Same effect. The cake is light and fluffy, and wonderful with a dusting of powdered sugar, or drizzle of hot fudge or caramel sauce.

 Wacky Cake

1 1/2 cups all-purpose flour

1 cup sugar

3 tablespoons unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon vinegar

5 tablespoons vegetable oil

1 cup cold water

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.


This next cake is my absolute favorite when I want a German Chocolate Cake, but don't want to go to the trouble of making that scrumptious coconut frosting and layering a cake. This one simply ROCKS!!!

 German Chocolate Upside Down Cake

    * 1 cup flaked sweetened coconut
    * 1 cup chopped pecans
    * 1 package (18.25 ounces) German chocolate cake mix
    * eggs, water, and oil as directed on package
    * 8 ounces cream cheese, room temperature
    * 1/2 cup butter or margarine, room temperature
    * 1 pound confectioners' sugar, about 3 3/4 cups, unsifted

Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.

Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.

Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.

Lastly, for you purists out there, a rich, moist Dark Chocolate Cake requires frosting with your favorite frosting. I recommend a fluffy Seven Minute Frosting, as the dark cake and the white frost makes a spectacular presentation.If you want to go whole hog and get really decadent, go with a sinful Hot Fudge Frosting .

 Dark Chocolate Cake

    * 2 cups boiling water
    * 1 cup unsweetened cocoa powder
    * 2 3/4 cups all-purpose flour
    * 2 teaspoons baking soda
    * 1/2 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 cup butter, softened
    * 2 1/4 cups white sugar
    * 4 eggs
    * 1 1/2 teaspoons vanilla extract

Directions

   1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
   2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
   3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.


And remember, Chocolate, particularly DARK chocolate, is chock full of antioxidants, so skip those guilty feelings about indulging, if just for today.