Becca, here’s a favorite in my family. The hotshots love it… but they seem to love everything. That secret ingredient is a stumper, I’ve never had anyone guess it. Robbi
Norwegian Chocolate Cakeâ€¨3 cups flourâ€¨2 cups sugarâ€¨2 tsp baking sodaâ€¨1 tsp saltâ€¨6 Tbs baking cocoaâ€¨3/4 cup oilâ€¨2 cups cold waterâ€¨2 Tbs white vinegarâ€¨1 Tbs vanilla
Can reduce the fat further and use only 1/4 cup oil and substitute 1/2 cup applesauce.
Mix dry stuff, mix wet stuff separately, add wet to dry -little by little- with lots of stirring. It’s fairly wet and very sticky when you’re done. Pour batter into well-greased bundt cake pan to prevent the sticky stuff sticking, bake at 350 for 35-40 min. In Norway on the farm they did this in square pans and topped it with strawberries and a rich fresh-whipped cream. I’ve also tried Kahlua or the glaze below. It gets hard fast.â€¨â€¨Mocha Glazeâ€¨1/2 cup powdered sugarâ€¨2 Tbs baking cocoaâ€¨1/2 tsp decaf instant coffee (add into â€¨1-1 1/2 Tbs milk, of choice (regular, rice, soy)â€¨1/4 tsp almond extract (or go wild and try peppermint or coconut)â€¨â€¨Mix dry stuff but dissolve instant coffee into milk and add almond extract to that. Add wet to dry, adding 1-2 more tsp more milk if necessary.