Official News Magazine of the Diocese of Spokane
Deacon Eric Meisfjord, Editor
P.O. Box 48, Spokane WA 99210
(509) 358-7340; FAX: (509) 358-7302
The Liturgical Cookbook: Lenten cake: one dessert; hold the guilt
by Sierra Lawrence, for the Inland Register
(From the March 1, 2001 edition of the Inland Register)
This month’s recipe was submitted by Jan Konestes. This is a great treat for those of you who are trying to cut back on sweets or who are giving up milk, eggs or meat for Lent.
However, the chocolate in this cake may have you thinking, “Got Milk?”
Lenten Chocolate Cake
3 c. flour
2 t. soda
6 T cocoa
1 t. salt
2 c. sugar
3 T vinegar
2 t. vanilla
3/4 c. vegetable oil
2 c. cold water
Measure flour, soda, cocoa, salt, and sugar into a large mixing bowl. Blend. Add remaining ingredients. Mix well. Pour into prepared 9"x13" baking pan. Bake in preheated 350 degree oven for 45 minutes. Remove from oven and cool on rack in the pan. Frost the cooled cake with a chocolate frosting made with softened margarine, powdered sugar, cocoa, and little warm water. Instead of frosting, sprinkle with a little powdered sugar. The cake can also be served with a “sauce” of canned cherry pie filling and then topped with a dollop of non-dairy whipped topping.
You can serve this cake in many ways, as above, using cherry pie filling, or coconut frosting for a “German-chocolate cake.”
Enjoy. After all, it’s guilt-free!
Many blessings of grace to all during this Season of Penance.
(Any non-profit agency or charitable group wishing to use the recipes printed in this column may do so without prior express permission.)
(If you have a great recipe that celebrates a Holy Day or a special time during the liturgical year, including Lent, send it in to the Inland Register, attention Liturgical Cookbook, P.O. Box 48, Spokane, WA 99210-0048.)
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