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Delicious Chocolate Cake

This recipe comes from JustAPinch.com’s Mom’s Chocolate Decadent Cake by Sheila Senghas, with a couple of minor changes. This is by far the BEST chocolate cake I have ever had, and the most unusually made too! It is rich, but not overly sweet. It is exceptionally moist, and a heavy cake so if you are looking for a light, fluffy cake you should go elsewhere! 🙂

Prep Time: 30 minutes | Cook Time: 45 minutes
Servings: 12 cake squares

Cake Ingredients:

2 Sticks of Butter or Butter Substitute
6 Tablespoons Unsweetened Cocoa Powder
1 Cup Water
2 Cups Sugar
2 1/2 Cups Self-Rising Flour
1/2 Cup milk or Lactaid
2 Eggs
1 teaspoon Vanilla

Cook That Cake!

  • Melt the butter/butter substitute in a large saucepan
  • Add the cocoa and water
  • Bring to a boil
  • Remove from the heat once the mixture boils. Work quickly from here.
  • Add the sugar. Mix well.
  • Add the flour. Mix well.
  • Blend in the milk, eggs and vanilla.
  • Pour batter into a greased 9×13 rectangle cake pan.
  • Bake in a preheated oven at 400 degrees for 35-40 minutes or until it is springy to the touch in the center

Frosting Ingredients:

1 Stick of Butter or Butter Substitute
6 Tablespoons Unsweetened Cocoa Powder
6 Tablespoons Milk or Lactaid
1 Tablespoon Hot Water
1 teaspoon Vanilla
1/2 Cup milk or Lactaid
1 pound of Powdered/Confectioner’s Sugar (that is 4 cups)

Get That Frosting Made!

  • Make the frosting when you take the cake OUT of the oven!
  • Melt the butter/butter substitute in a large saucepan
  • Add the cocoa and milk/lactaid and slowly bring to a boil. It will be thick, let it get to a good bubble.
  • Remove from heat, work quickly from here.
  • Add all of the remaining ingredients and mix well.

This frosting should be creamy and not stiff! Pour the frosting onto the cake and spread it evenly across the surface while the cake is still hot and the frosting is very warm. Let the cake cool before cutting it. The frosting on the hot cake will seep into the top of the cake a bit, making it very very moist and rich. This cake is NOT overly sweet, though the frosting is pretty sugary, though the sugar is offset by the cocoa (I use unsweetened cocoa because it has no lactose added to it!) It makes a deliciously medium-dark chocolate tasting cake! I warm up slices in the microwave for 20 seconds, and serve with Lactose-Free Ice Cream, chocolate syrup and lactose-free whipped topping for a truly decadent treat for any lactose intolerant person!

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Lactose Free Vanilla Pudding

This pudding was the result of a kitchen experiment, and I have since “perfected” the recipe and updated this post. I served it with a cup up banana and my son went nuts over it! It would taste amazing with some cocoa powder added to make chocolate pudding, or as a pudding base for Banana Pudding! Try it out and please let me know what variations you used and how it turned out! I used Lactaid milk for lactose free pudding, but it would turn out just as nice with regular milk. Please make sure you DO NOT use a Teflon coated pan, as you will be whipping the mixture while it cooks to keep it smooth. A ceramic or stainless steel pot would be a much better choice.

Time: Prep: 3 minutes | Cooking: 20 minutes | Cooling: 1 hour
Servings: 2 servings, 1/2 cup each

Ingredients:
1 Cup Milk, any milk fat will work (whole, 2%, 1% or skim), lactose free or regular.
1 1/2 Tablespoons Cornstarch
1 Egg Yolk
3 Tablespoons Sugar
1/2 teaspoon Vanilla

Let’s Cook!

  1. Pour milk, sugar and cornstarch into a small saucepan (not Telfon!)
  2. Whip by hand with a whisk or using a hand mixer until bubbly and starting to thicken slightly
  3. Add the egg and continue to whisk/whip the mixture, placing it over medium low heat.
  4. Whisk/whip continuously as mixture comes to a boil
  5. Keep mixture at a slow boil for at least 3 minutes to make sure the egg is cooked. Whisk continuously.
  6. Your mixture should be slightly thicker. Remove from heat and add in the vanilla, whisking all the while.
  7. Pour into a container and refrigerate for at least an hour before serving
  8. Serve plain, with fresh fruit, whipped topping and wafers or as a part of a larger dish, like Banana Pudding! This recipe will surprise you with its creamy, yummy flavor!