Housewife 101: Chocolate Dump Cake
In this second installment of “Housewife 101” (aka follow along as I learn how to do the most basic domestic tasks for the first time), I introduce you to the wonders of the “dump cake.”
Sounds appetizing, right?
I decided that after the extravagantly amazing birthday bash we threw Little D one week before her birthday, that on her actual day, we would celebrate in simple style with family and homemade cake. Problem is, mama has never made a cake before in her life. So I promptly Googled “easy chocolate cake recipes” and came across this little gem – the dump cake. You just dump all the ingredients into a bowl, blend and cook. Simple enough, right? Well, let’s see…
Ok, step one is assembling the ingredients:
Any old dummy can do that, though it did involve a trip to the grocery store for me. Here’s what you will need:
- 2 cup(s) all-purpose flour
- 1 1/2 cup(s) whole milk
- 2/3 cup(s) granulated sugar
- 2/3 cup(s) dark brown sugar
- 1/2 cup(s) unsweetened cocoa
- 3/4 cup(s) butter
- 3 large eggs
- 2 teaspoon(s) vanilla extract
- 1 teaspoon(s) baking
powder
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
Step two: dump. That I can do:
Step three: blend. On it:
Step four: ok, this stressed me out a bit. I had to prepare two 8-inch cake pans by lightly brushing them with butter and then coating them in flour, shaking off the excess. I am telling you, I am a novice. This kind of stuff stresses me out. But it worked just fine:
Step five: pour into pan. I am feeling like Nigella Freakin Lawson at this point.
Then I reference the recipe and read this: “Bake on the middle rack of the oven until the tops spring back when lightly touched.” That’s it. No time. WTF. I read it out loud to skater hubs to make sure I am not missing something obvious. Nope, no time. So in go the cakes, on goes the oven light and goodbye goes the next 20 or so minutes of my life, while I sit there and watch it bake. Paint drying sounds pretty freaking exciting right about now.
Step six: stare in wonderment at the beautiful cake you just baked. Pat yourself on the back:
Step seven: cool on a wire rack for 10 minutes. Then invert the pan and completely cool on wire rack. That didn’t go so well:
But that’s ok, because next up is frosting! I can cover that hot mess right up.
Here is what you’ll need:
- 8 ounce(s) cream cheese
, softened
- 4 tablespoon(s) (1/2 stick) butter
, softened
- 3 tablespoon(s) whole milk
- 3 cup(s) confectioners’ sugar, sifted
- 2/3 cup(s) cocoa
- 1/8 teaspoon(s) salt
- 1 1/2 teaspoon(s) vanilla extract
*All photos taken with Instagram
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I’m so excited for you! Hooray!
this looks amazing! I seriously am considering making this right now. looking forward to meeting you Saturday! ox
LOL love the idea of a DUMP cake. I hate having to scroll up and down on the screen for the measurements as I put the ingredients in the correct order. I suppose I could pre-measure in pretty cups like they do on cooking shows, but I don’t want to do that many dishes (well Peter doesn’t…shhhhh…the guy does the dishes!).
Looks like it was success! I’ll admit flouring a pan freaks me out too for some stupid reason.