Ron Snyder shows off two “Mud Bottom” cakes made by students of his popular baking class at the Blaine senior center.

MUD BOTTOM CAKE:

 

The Basic Recipe

1 1/2 cups sifted flour

3 tablespoons cocoa (dark)

1 teaspoon baking soda

1 cup sugar

1/2 teaspoon salt (or less)

5 tablespoons cooking oil (1/4 cup)

1 tablespoon vinegar

1 teaspoon vanilla

1 cup cold water

 

Additions

Chocolate chips

Chopped nuts

Almond extract

Shredded coconut

Sprinkles, candy and/or chocolate

 

Select a baking dish such as 8” x 8” or use a cupcake form with paper liners.

Preheat oven to 350 degrees.

If using a baking dish, add all of the dry ingredients in the basic recipe, followed by all of the wet ingredients. If making cupcakes, use any mixing bowl. Hand mix all ingredients thoroughly until no flour is visible or until the batter is smooth.

Add any additions once everything is thoroughly mixed and stir them in with a spoon. Do the same if making cupcakes, except now you pour the batter into the cups to about 3/4 full.

If you like, shake sprinkles on top of the cake or cupcake batter.

Bake on the middle rack of your preheated oven for approximately 30 minutes or until a cake tester comes out dry when poked into the center of the cake or cupcakes.

This cake is wonderful with almost any flavor ice cream.

Enjoy!