Need a comfort cake? This frugal chocolate one can be your go-to - Kitsap Sun

Anne Willhoit | Special to Kitsap Sun

I have so enjoyed receiving readers' submissions. It was really inspiring to find out how many of you dug up a family recipe or revived a favorite. I was fascinated to read your stories and honored to connect with some of you. Whether the recipe was from an aunt, a grandmother, or a busy mama, they all had one thing in common — they were all baking recipes! All of them! What is it about baking that connects us to our memories? Something deep down that, even before a pandemic, made us love our ovens more, comforted and soothed us in some very basic way.

I've seen this cake in many forms and maybe you have, too. It's sometimes called a Depression Cake or Pan Cake. I received a similar recipe from a friend years ago, treasured it and have made it often. Sandy Lause, Silverdale, got this version from her aunt in the '70s and says that it's her husband's "go-to for comfort." This is a frugal cake with no egg or dairy (so share it with your vegan friends.) Pair with the peanut butter frosting below, spread lightly over the top, or play with one of the other variations.

Cold Water Chocolate Cake

Makes one 9x13 cake or two 9-inch rounds; for one 8x8 cake, halve the recipe; for 24 cupcakes, bake 18-22 minutes at 375F.

INGREDIENTS

3 cups all-purpose flour

1 1/2 cup sugar

1/2 teaspoon salt

6 tablespoons cocoa

2 teaspoons baking soda

3/4 cup vegetable oil

3 tablespoons vinegar, apple cider or white

1 teaspoon vanilla

2 cups cold water

DIRECTIONS

1. Preheat oven to 350F. Prepare a 9x13 pan by greasing and flouring or lining the bottom with parchment.

2. Whisk the dry ingredients together in a large bowl.

3. With your finger, make three wells in the dry mixture. Pour the vegetable oil in one, the vinegar in one and the vanilla in the third hole.

4. Pour cold water over the top of it all and mix well.

5. Bake at 350F for 30 minutes. Test for doneness with a toothpick in the center.

6. When cool, choose a frosting or finishing.

Peanut butter frosting

Whisk 1-2 tablespoons hot water into 1 cup confectioners sugar, 2 tablespoons smooth or chunky peanut butter, 2 teaspoons vanilla extract and a pinch of salt. Optionally, finish with chopped peanuts or flaky salt.

Quick chocolate frosting

Gently heat and melt 1 1/2 cups chocolate chips with 1/4 cup milk and 1/4 cup cream (or 1/2 cup half and half.) Whisk smooth and then pour over the cake.

Orange variation

Add 2-3 tablespoons orange zest to the batter and make an orange glaze by whisking 2 cups confectioners' sugar, 3 tablespoons room temperature or warm orange juice and 1 teaspoon vanilla together. Poke the top of the cake all over with a toothpick and pour the glaze on top. Let sit and firm up before serving.

Mocha variation

Substitute cold coffee for the water in the batter.

Chocolate chip polka dots

After spreading the batter into the pan, sprinkle a couple of handfuls of chocolate chips over the top, do not stir, then bake. The chips will sink in a polka dot your cake. No need to frost.

Anne Willhoit is an educator, community volunteer, and enthusiastic baker who likes to create recipes that use from-scratch techniques and are inspired by local, seasonal ingredients. Find her on Instagram at @aawillhoit or drop her an inquiry at FromScratchKS@gmail.com.

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