my love for cake is well established

my interest in sparkly tutu skirts is new.

who doesn't love a party hat?

sugar induced fast moving legs...and fast moving everything else.

there are other things below, after the cake-ness.

i made a devils food cake today...part as mini-cupcakes (or pupcakes, as Theo calls them) the rest in a loaf pan.  sigh.  we ate some fresh from the oven. but i promised Theo we would frost the pupcakes after nap. 

Oh Man.  They were just too, too yummy with frosting.  The three of us ate multiple pupcakes--and the kids got refills on frosting.  It is not my usual procedure for eating treats, however, these were just hitting the spot and it couldn't be helped.

The cake and frosting recipes are both basic from my fave Better Homes and Gardens New Cook Book.  I just have to post them, tho, and my tweaks, because we so enjoyed this cake!

Devil's Food Cake

2 1/4 c flour (i used 2 c unbleached all purpose, 1/4 c whole wheat)

   1/2 c unsweetened cocoa powder (i used Nestle)

1 1/2 teaspoon baking soda

   1/4 teaspoon salt

   1/2 c shortening

1 3/4 c sugar (i used a little less sugar)

      1 teaspoon vanilla
      3 eggs
1 1/3 c cold water
   and
i added:
      1 c prepared oatmeal (it was in the fridge, rejected at breakfast)
      2 tablespoons flax meal

1. Grease and lightly flour your pans, two 9 1/2 in rounds, one 9x 13, or in my case one loaf pan, and line your mini cupcake pan with papers. Target puts them on clearance from time to time.

Stir together dry ingredients: flour, cocoa, baking soda, salt, and flax. Set a side.

2. In large mixing bowl beat shortening for 30 seconds on medium to high speed.  Add sugar and vanilla; beat til well combined. Add eggs, one at a time, beating well after each.  Add prepared oatmeal, mix well (if it is cold from the fridge, as mine was, you can mash it a bit with a fork first). Add dry mixture and water alternately to wet, on low speed after each addition til just combined.  Pour into prepared pans.  I use a tablespoon and a rubber spatula to fill my cupcake liners.

3. Bake in a 350 degree oven for 35 to 40 minutes, or til a wooden toothpick comes out clean.  Cool on a wire rack. Bake the mini cakes for 15 minutes, or so.  The loaf pan will need considerably more time, 45 to 50 minutes, or till a toothpick comes out clean. 

Creamy White Frosting

      1 c shortening

1 1/2 teaspoon vanilla

   1/2 teaspoon lemon, orange, or almond extract (i used 1/4 tsp. lemon)

4 1/2 c sifted powdered sugar

3 to 4  tablespoons milk

Beat shortening, vanilla, and extract on medium for 30 seconds.  Slowly add half of the sugar, beating well.  Add 2 tablespoons of the milk.  Gradually beat in remaining sugar and enough remaining milk to reach spreading consistancy.  I half this recipe, except vanilla: 1 teaspoon vanilla, and use 4 tablespoons soymilk.  It frosts the mini cupcakes, and for the loaf pan, I sliced it in half, horizontal like a hoagie, to make a cake sandwich.