Author name: DahliaDW

I’m not much of a cook, but I do like to bake.  I’d like to share one of my family’s favorites that easy to throw together and tastes so much better than the box cornbread mix.  (No shade to the boxed mix, I’ve used that a time or two.) For a less-sweet taste, of course, reduce the sugar….but who would want to do that? Ingredients: 1 cup all-purpose flour 1 cup yellow cornmeal 2/3 cup white sugar 1 teaspoon salt 3 1/2 teaspoons baking powder 1 egg 1 cup milk 1/3 cup olive oil Directions Preheat oven to 400 degrees F (200 degrees C). Grease a 9-in round cake pan with butter OR use a 9 inch iron skillet. Combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and olive oil until well combined. Pour batter into well-oiled pan. Bake in preheated oven for 20 to 25

This cake is rich, thick and dense with chocolatey-ness. I did not frost it, because the cake itself is rich enough, however, for those daredevils out there, I’ve included a chocolate buttercream frosting recipe at the end. 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup cocoa powder 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup olive oil 2 teaspoons pure vanilla extract 1 cup hot brewed espresso or coffee Preheat oven to 350°F. Grease and flour two 9-inch round pans, one 13x9x2-inch baking pan or a bundt pan. This is very important. Use vegetable shortening (like Crisco) and grease it well. Don’t skimp on the grease or the cake will stick in the pan and you will be sad. Do NOT use vegetable oil spray. Mix the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.