Emergency (out of eggs or butter or allergic) or cheap (out of money) cake.
My lazy version:
1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon Rose’s Sweetened Lime Juice
6 tablespoons vegetable oil
1 cup water
In a 4 cup meas. cup add sugar, baking soda (stir), flour (stir).
Pour it in an ungreased 8 x 8
In the meas. cup add almost a 1/4 cup of veg. oil, lime juice, water.
Pour it in the 8 x 8 and stir.
bake at 350 for 35 min.
Very pleased with this recipe: good, super cheap, easy making and easy cleanup (just meas. cup, stirring fork and pan).
Not a ‘light’ cake, a little doughy. Like my lime version better than their chocalate.
my favorite chocolate ice cream:
Recipe courtesy Giada De Laurentiis
.Prep Time:10 minInactive Prep Time:2 hr 30 minCook Time:15 minLevel:
6 to 8 servings (about 4 cups).Ingredients
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.