Chocolate Sugar Cake is a simple cake that’s lighter than air and baked in a skillet to keep it moist inside. Sprinkle some powdered sugar on top for decoration or serve with a little whipped cream for a melt in your mouth dessert.
It’s been a quiet week at my house. Becky went back to school on Sunday and Tim has been staying with friends. My oldest stopped by last night to pick a few things up so at least I got to see him.
With a bum knee, I’m not doing a whole lot. I’ve done a little baking, binge TV watching and I set up my class web sites. I will go in to work tomorrow to make copies for the first day. Classes start next week so life will get busy fast.
I’ve got a confession to make. I’m not a huge icing fan. A thin layer on top is enough for me. I know many people like a little cake with their icing but I’m the opposite. A simple cake with a little powdered sugar or even jam works for me.
Joan left behind this recipe for Chocolate Sugar Cake. Like her Old fashioned sugar cake, this is a lighter than air cake, similar to an angel food cake but not sticky.
It did take me three tries and some tweaks to get it to come out right. Joan had a bit too much leavening for it to rise and stay risen. So my first cake caved in as it cooled. I reduced the baking powder but it still caved in a little so I decided to add more fat. Joan only ever had whole milk in her house. I drink 2% milk so I added some cream. If you don’t have cream handy, melt a few tablespoons of butter.
This cake has only egg whites making it a little lower in fat. I used coconut oil as the shortening since that’s a little healthier than Crisco. Even though Chocolate Sugar Cake is low fat, it’s melt-in-your-mouth delicious.
Cooking it in a cast iron skillet keeps the outside as moist as the center. I love my cast iron cookware. When it’s maintained, it’s as good as any non-stick surface without toxic chemicals used in non-stick. Cast iron also cooks evenly. Bread and pies baked in cast iron develop crisp crusts.
- 1/2 cup vegetable shortening
- 1 cup milk
- 2 tablespoons heavy cream (or melted butter)
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large egg whites
- confectioner's sugar for dusting
- Cream together shortening, milk, and cream for about 3 minutes, (it will look like small curd cottage cheese.) Add in vanilla.
- in a separate bowl combine flour, sugar, cocoa powder, baking powder and salt. Add flour, one third at a time to the milk mixture, blending well after each addition.
- Lastly, add in egg whites, beating just until all combined.
- Pour batter into a greased and floured (do not use a spray) 10 inch cast iron skillet.
- Bake in a preheated 350 degree oven for 35-40 minutes, using a toothpick inserted in the center to test for doneness.
- Let cool on wire rack for at least 45 minutes before serving, lightly dust with powdered sugar if desired.
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