Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)
An 8x8x2-inch cake pan or circular springform release metal pan
Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.
Peanut Butter Icing
Use the $300 Icing as a base, cut butter in half from original recipe and whip in 1/2-3/4 cup peanut butter to taste.
Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter icing over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
2 c boiled water
1 c cocoa
2 3/4 c flour
2 t baking soda
1/2 t baking powder
1/2 t salt
1 c butter, soft
2 1/4 c sugar
4 large eggs
1 1/2 t vanilla
Preheat oven to 350. and grease and flour three 9″ cake pans.
Boil water in saucepan, then add cocoa and whisk until smooth. Allow to cool.
Sift flour, baking soda, baking powder, and salt together in a medium bowl.
Cream butter and sugar until fluffy in a large bowl or Kitchen Aid mixing bowl. Add eggs one at a time, then add vanilla. Add flour and cocoa mixture, alternating until just combined.
Divide batter into 3 cake pans.
Bake for 25-30 minutes until toothpick inserted comes out clean.
5 T flour
1 c milk
1/2 lb soft butter (2 sticks)
1 c sugar
1 t vanilla
In a small sauce pan, stir milk and flour together until thick. Chill in refrigerator for 1 hour.
Beat butter, sugar, and vanilla for 8 minutes. Add chilled milk and flour, and beat for 8 minutes until fluffy.
From Mildred Drey
3 c flour
1 t baking soda
1 t salt
1 t cinnamon
1 1/4 c vegetable oil
2 t vanilla
2 c sugar
3 c diced and peeled apples
1 c walnuts
3/4 c raisins (optional)
Preheat oven to 350. Grease a 15×10 glass pan.
Combine dry ingredients and set aside. Combine wet ingredients and pour over dry ingredients and mix until just combined.
Stir together all apple mixture ingredients. Combine with batter until just combined. Pour into pan. Bake for 40-45 minutes until toothpick inserted comes out clean.
3 c unsifted cake flour
2 c sugar
1 T baking powder
1 c magnola oil
1/2 c orange juice
2 1/2 t vanilla
4 or 5 apples, peeled and diced
2 t cinnamon
5 T sugar
Preheat oven to 350. Grease tube pan.
Stir to combine dry ingredients. Mix liquid ingredients separately and pour over dry. Mix with an electric mixer until blended.
Combine diced apples with cinnamon and sugar.
Pour 1/2 batter into prepared pan. Add 1/2 of the apple mixture in a layer overtop. Add the rest of the batter, and top with the remainder of the apples.
Bake 1 hour and 10 minutes at 350. Check after 45 minutes and cover with foil if needed.
Allow the cake to cool in the pan on a wire rack. When cool, run a knife or spatula around the edge of the pan, and remove the outside of the cake pan. Gently run a knife or spatula between the cake and the pan bottom to loosen. Invert the cake over a plate and remove the pan bottom (the cake will be upside down on the plate.) Place a cake plate face down on the bottom side of the cake, and holding both plates, flip the cake, so it is right-side (apple-side) up.