Uncle Lee’s favorite chocolate cake
March 4, 2012 § 3 Comments
My Uncle Lee has diabetes. When I visit him, I like to cook healthy meals that I know he and my aunt will enjoy. One of my uncle’s favorites is this chocolate cake. It’s lower in sugar and fat than other cakes, and it’s delicious. Please eat it the first day, because it does not preserve well (probably because it contains very little sugar or fat to keep it fresh).
The best part about making this for Uncle Lee is the shenanigans that occur in the kitchen when the cake is cooling on the rack. “I’m getting a glass of water,” my uncle will loudly announce, and then then he’ll disappear into the kitchen for a few minutes. Later, Lee will emerge from the kitchen, sans water. Subsequent reconaissance in the kitchen will reveal a small piece of cake missing…probably just a fault of the pan, which somehow caused some of the cake to fail to adhere to the side (thank goodness my Uncle Lee was present to even up the edges to make sure the cake turned out well). Later, when the cake has cooled sufficently for serving, I’ll offer it for dessert or a small snack. “Why, yes,” my uncle will say, “maybe a tiny piece.” My aunt Mary Frances and I will smile, because we know that the “small piece” will turn into “just a small sliver,” then “well, maybe another small piece” until finally it will be gone, only a few hours after it emerges from the oven.
Don’t bother to frost this cake. Just dust it lightly with powdered sugar, and it will taste just fine. If you have an Uncle Lee, then you can forget about the powdered sugar as well.
And by the way, this doesn’t make much cake at all. So, if you feel like eating it all by yourself, no one will complain.
Uncle Lee’s chocolate cake
1 1/4 cups flour
1/3 cup cocoa
1 teaspoon baking soda
6 tablespoons vegetable oil
1 cup sugar
1 cup skim milk
1 tablespoon white vinegar
1/2 teaspoon vanilla
Preheat oven to 350-degrees F. Whisk together flour, cocoa, and baking soda; set aside. Stir together oil, sugar, milk, vinegar, and vinegar, Stir quickly into dry ingredients, and then immediately pour into a well-greased 9-inch square pan. Bake for 20-25 minutes, or until a pick comes out clean. Serves 6.