Chocolate cake using acorn flour.

Written by Lee Stevenson. Sorry I am a lousy editor.

Chocolate cake with acorn flour. You can make it using regular flour.

I used a little acorn flour and it gave it a slightly nutty flavor.

Chocolate cake.

I used a little acorn flour and it gave it a slightly nutty flavor.

1 ¾ cups of sugar

1 cup of unbleached organic flour. To many farm chemicals in non organic.

¾ cup of acorn flour if you do not have acorn flour you can use regular flour.

1 teaspoon aluminum free baking powder.

2 eggs

2 cup of buttermilk or sour milk

1 cup of black coffee

½ cup of oil make sure it isn’t canola or corn oil they are very bad for your health.

1 teaspoon of vanilla

¾ cups coco powder.

This will make one 9” round cake or one 13”x9” cake.

Mix the dry ingredients, then and the wet ingredients and whip until mixed well. Pour into a pan that you have greased so it does not stick. Back at 350 degrees for about 30 to 35 minutes. Cake keeps cooking for up to 8 minutes after you take it out. If you want a moist cake use a toothpick when there is only a little of the cake sticking to the toothpick take the cake out of the over. It will finish cooking all the way and still be moist. If you accidentally over cook it, take the cake out of the over and immediately cover the top with foil and let it sit. The moisture will even out in the cake which will make it seem moister.

I made this icing up. It was an experiment that succeeded. It kind of taste like chocolate fudge.

1/3 cup of unsalted butter.

1 ½ cup of raw sugar

½ cup of milk

1 teaspoon of vanilla

3 heaping tablespoons of cocoa powder

melt the butter in a pan then add the cocoa, whip it so it is thoroughly mixed together. In a separate pan add milk and vanilla and sugar. Heat and whip until the sugar is thoroughly dissolved. Combine the melted butter cocao mix and the milk ,vanilla sugar mix continue heating until it starts to thicken.

I pour it on my cake while the cake is still hot and the icing is still a little warm.