TEMPTING...
WHAT IRRESPONSIBLE MOTHER allows her son to eat chocolate cake for breakfast?
Me, apparently.
Monday morning, after my 16-year-old leaves for school, I discover cake crumbs on a plate.
Since my husband does not eat breakfast and since I had not yet plated a piece of cake, I determine the obvious offender to be my teen. “Some breakfast,” I think, lifting the cake pan lid to reveal only four remaining pieces. And I just baked this cake Saturday afternoon.
I am tempted, like my boy, to eat a piece for breakfast. But I quickly slam down the lid, grab a bowl and a bag and consume a serving of sugar-laden cereal.
Later, I wonder, “What’s the difference?” A piece of chocolate Crazy Cake would have tasted so much better than that colorful, crunchy cereal. And I figure the amount of sugar consumed would have been a toss-up.
Cake. Cereal. Cake. Cereal. Cake. Cereal. Cake!
MORE TEMPTING...
Yes, next time I’ll choose the chocolate cake for breakfast.
I feel obligated to explain how a chocolate cake that I baked on Saturday could have all but disappeared by Monday morning. Well, I baked the cake for Sunday lunch at my oldest daughter’s place in Minneapolis. Nice mom that I am, I left about half the cake with Amber.
Whether she ate a slice of cake for breakfast, like her brother, is none of my concern. But I would hope, truly hope, that I was a more responsible mom while raising her.
IRRESISTIBLE CHOCOLATE CRAZY CAKE!
Here’s the recipe for my all-time favorite, decadent chocolate cake:
Crazy Cake
3 cups flour
2 cups sugar
½ cup cocoa
1 tsp. salt
2 tsp. soda
¾ cup vegetable oil
2 cups cold water
2 Tbsp. vinegar
1 tsp. vanilla
Mix the dry ingredients together in a large bowl. Then dump in vegetable oil, water, vinegar and vanilla and mix. Pour the batter into a 9 x 13-inch cake pan and bake 30 – 40 minutes at 350 degrees.
Source: The Cook’s Special 1973, St. John’s Evangelical Lutheran Church, Vesta, Minnesota
When cool, frost the cake with this equally decadent chocolate frosting:
Buttercream Chocolate Frosting
6 Tbsp. butter
½ cup cocoa
2 2/3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla
Cream butter in a small mixing bowl. Add cocoa and powdered sugar alternately with milk, beating to a creamy consistency. Add another tablespoon of milk if necessary. Blend in vanilla. Frost the cake.
© Copyright 2010 Audrey Kletscher Helbling
Minnesota Prairie Roots 
Well I almost ate cake for breakfast and then I thought, “I don’t have time.” So I decided to eat dry cereal on the way to work. Don’t worry though Pat brought in cookies so I had a cookie about 9:30 a.m.
Oh, good, I taught you well. A cookie, especially a healthy cookie (like oatmeal), is totally acceptable to consume at 9:30 a.m.
I love cake for breakfast! I seldom have any around, but what better time to eat it? Generally, it reminds me to stay on track to make up for it the rest of the day.
Great. I’m glad I have the D.C. seal of approval to eat cake for breakfast. I seldom bake a cake. But when I do, I can’t resist it, meaning I then want cake for breakfast, dinner and supper, and maybe a snack in between.
Yummmmmmy!!! I want some chocolate cake for breakfast! Sounds delicious!
I suppose, if you come home for part of spring break, I can bake a chocolate cake. You can even eat a slice for breakfast and I will just look the other way.