Baking
Today I made a chocolate cheesecake. Last week I made a cinnamon cake. The cinnamon cake was made with the following recipe:
- 2 mugs of flour in a 9 inch round pot
- Dust the top with cinnamon until it streaks white but looks mostly red
- Stir in (with a fork) half a mug of sugar
- Add one teaspoon of baking soda (measured in the hand)
- Add one half teaspoon of salt (measured in the hand)
- Stir until mixed well
- Dust the top with icing sugar, as you did the cinnamon
- Make a well in the dry mix in the pot
- pour in half a mug of milk and stir.
- Continue adding in milk by the half mug until it has a kind of half way to bread dough consistency, so kind of sticky and not runny.
- Add one egg and stir. It should be a cake-batter kind of consistency now. If not, add more milk.
- Bake on 350 degrees until fully baked
- mix 1 to 1.5 mugs of icing sugar in the pot (you cleaned the pot by now) with cinnamon using the method used in the cake batter mix
- Add the rest of the milk you have (because you only have like half a mug of milk left because you used up a bunch of milk yesterday) into the pot.
- Put the icing mixture on the stove and heat to a low heat, you know, like for melting chocolate.
- Add more icing sugar until thick, but still pourable.
Icing:
Seeing as the cake is made and cooled a bit by the icing is finished, you can pour the icing over top, making sure to cover every inch of the cake. It is very tasty, especially when you are craving something sweet and are out of chocolate.
I solemnly swear to never use another pre-fabricated recipe again, or not.