My family can do to a cake what them law enforcement agents do to suspects on that COPS TV show. When all is said and done, there ain’t nothin’ left, but crumbs, and those don’t last long. It ain’t on account of the fact that they necessarily like to eat, which they do, but that our cakes are so good they’d make a Mormon pop open a Pepsi. We take pride in our cakes, and, as you can guess, is why all of my friends go crazy when I ask if I can bring one of my moist temptations to their party, weddin’, or social gatherin’.
I do understand that some folks have to miss out on the joys of cake eatin’ ‘cause they’re either allergic to flour or just don’t include flour in their diet. Well, if you’re one of them people, have I got great news for you! Now you can enjoy the best dog gone chocolate cake to come out of any trailer park kitchen, and it ain’t got no flour in it. I’m tellin’ y’all, this cake is better than findin’ a pair of XXXL panties at the thrift store. You can take this to any event or just serve it to the family knowin’ that it will be a big hit. This also makes a great treat to bring to any Passover dinner you might be invited to attend at well since it ain’t got no flour in it. So, fire up the oven, grab a fork, and get ready for a taste sensation.
RECIPE
Yummy Tummy Flourless Chocolate Cake
Makes one cake
Ingredients:
- 3 tablespoons ground walnuts (optional)
- 4 ounces semisweet chocolate chips
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3 large eggs
- Preheat your oven at 375 degrees Fahrenheit.
- Grab an 8 inch cake pan and line it with wax or parchment paper. Butter both the pan and the paper up real good. If you decide to us the nuts, sprinkle ‘em on the bottom of the cake pan. Set aside.
- Put your chocolate chips and the butter in a microwave safe bowl. Place it in the microwave and heat for 10 seconds ONLY. Stir and heat for another 10 seconds. Keep repeatin’ this until the chocolate is melted evenly. Be careful not to burn your chocolate.
- Add your sugar and salt to the chocolate mixture and usin’ an electric mixer, mix for two minutes on a medium speed, or mix by hand for 4 to five minutes.
- Put in the eggs one at a time and whisk well after each egg.
- Pour the batter into the cake pan.
- Bake for 25 minutes. Take a toothpick and insert it into the cake. If it comes out clean, take the cake out of the oven. If not, give it another five minutes and check it again. Do this until you have a clean toothpick.
- Let it set on a rack for 5 minutes.
- Once it’s cooled, dump the cake on to a plate.
- Cut into pieces and pour my Ruby Ann’s Real Good Chocolate Fudge Sauce (recipe is below) over each piece.
Makes 1 servin’ to top the cake
- 1/2 cup semisweet chocolate chips
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/4 cup evaporated milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- Place the chocolate chips and butter in a microwavable dish. Microwave on high for 10 seconds. Stir and if needed nuke it again for another 10 seconds.
- Add the powdered sugar. Mix well.
- Mix in the milk, vanilla, and salt. Stir well.
- Microwave for 15 seconds, stir, microwave again for another 15 seconds. Stir, and then enjoy.
