I had a conversation with my mom last night. It went something like this:
Me: What should I blog about tomorrow?
Mom: How about kitties?
Me: I think I’ll blog about a recipe. Should I do pork chops or blueberry pie?
Mom: Pork shops. Blueberries aren’t in season.
Me: I think I’ll do a cake recipe.
I know my mom just loves our little chats.
Friday is a good day to share a recipe, I think, because then I have time to actually make the recipe over the weekend. This way, everybody wins — you get a new recipe, and I get cake!
This particular cake is wonderful both for it’s light taste and it’s amazingly easy preparation. I throw this cake together when I’m craving baked goods, but haven’t bought special ingredients for things like brownies or other types of cake. This cake calls for cupboard staples. Plus, you make it from scratch, which sounds fancy and impressive, and means you don’t have to worry about what’s actually in that cake mix.
Enough talking, let’s make cake!
Vanilla Crazy Cake (I don’t know why it’s crazy. Crazy good, maybe.)
1 ¼ cup all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
1/3 cup vegetable oil
¾ cup milk
¼ cup chopped pecans
¼ cup semi-sweet real chocolate chips
1. Heat oven to 350 degrees. In 8-inch square baking pan combine flour, sugar, baking powder and salt. Set aside.
2. In a small bowl, with wire whisk, stir together egg and vanilla. Make 2 indentations in flour mixture; pour oil in one and egg mixture in other. Pour milk over flour mixture; mix well. Stir in pecans.
3. Bake for 30-40 minutes or until toothpick inserted in center comes out clean.
4. Sprinkle chocolate chips over warm cake. Let stand 2 minutes; slightly swirl melted chips to cover cake.