Making up for that Cookie

Saturday evening after getting home and getting all of the camping gear washed and put away I whipped up a few cupcakes in order to celebrate Parker's birthday for real. I never knew a cookie could be so greasy. When Darren and I threw it away, I promised I'd make him cake when we got home.
Makin' a wish...
...and blowing out those candles! Hope your birthday wishes come true big guy!


I thought I might share this recipe. This cake is our family's favorite. When Parker was little, and more allergic to dairy and eggs, Darren's mom went out of her way to track down a cake made without anything that would cause a reaction. She came through with this recipe. Just so you know, I never ever use a box cake (unless I'm making cookies). My husband would think I didn't love him anymore if I tried to feed him fluffy colored cardboard topped with icing, and unless it's homemade, the icing gets scraped off anyway. This cake is dense and rich without being too sweet. It ices beautifully, because it isn't crumbly. I've made it substituting the oil with applesauce and it's still yummy, although Darren swears he can tell the difference.

Parker's Allergy Friendly Chocolate Cake

3 cups sifted flower (yeah right on the sifting)
2 cups sugar
2 tsp baking soda
1 tsp salt
6 TBL cocoa (yes six!)
3/4 cup vegetable oil
2 cups water
2 TBL vinegar (I'm sure I've used either one depending on what was in the cupboard)
2 tsp vanilla

Mix dry ingredients together, then wet ones and beat together until cake mix consistency. Bake in floured and greased pans for 30 minutes in a 375 degree oven. Making half of the recipe will give you 12 cupcakes. This cuts down on how much cake there is available for me to eat. ;)

(The icing is just some butter, some cocoa, some vanilla, some milk and a lot of powdered sugar.)

Man, looking at those pictures and thinking about that icing...I'm going to have to make cupcakes tomorrow I think!