Wondering about the title of this post? Turns out hummingbirds and old recipes (such as this one) have one big thing in common-they don't much like organic sugar, which tends to be a bit more granular. In fact, hummingbirds refused to drink from our backyard feeder until we switched to more traditional granulated sugar. I have no idea where-or when-I found this recipe but it was yellowed and slightly smudged with age, before I typed a new version into my computer files. And when I used organic sugar for this topping, the result had a touch of 'crunchiness,' that didn't complement the cake as well as anticipated. The moral of this story? Do not use organic sugar in this recipe. Equipment: 9 x 13 glass baking pan Large saucepan Large mixing bowl Large mixing spoon Measuring cup Measuring spoons Ingredients Serves 24+ 1 cup butter ¼ cup cocoa powder 1 cup water 2 cups flour 1 ½ cups brown sugar 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt 1/3 cup sweetened condensed milk 2 eggs 1 teaspoon vanilla ¼ cup butter ¼ cup cocoa powder 11 ounces sweetened condensed milk 1 cup sugar 1 cup chopped nuts (optional) Instructions 1. Melt 1 cup of butter, stir in ¼ cocoa and water. Bring to a boil, then remove from the heat. 2. In a large bowl combine the flour, brown sugar, baking soda, cinnamon, and salt. Add the cocoa mixture and beat together well. 3. Stir in 1/3 cup condensed milk, eggs, and vanilla. Pour into a greased pan. 4. Bake for 35-40 minutes or until the cake springs back to touch. 5. In a small saucepan, melt ¼ cup butter. Stir in remaining ¼ cup cocoa and condensed milk. Stir in sugar and (optional) nuts. Spread on warm cake.
6. Once completely cooled, refrigerate the cake and topping. Serve at room temperature. This cake is very tasty and rich (how could it not be with all that butter and condensed milk? :) And you'll be able to treat dozens of friends and family with generous servings!
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Welcome to Visual Traveler.I love crafting stories about fantastic food & beverages, must-visit destinations & eco-friendly topics. I wrote a 350+ page book about Kansas. And I've worked with dozens of additional clients - from Fodors.com & AAA magazines to USA Today 10Best & WanderWithWonder. Grab a chair & join me as you explore photo-rich stories reflecting U.S. & international travels, plus home kitchen views.
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December 2024
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