Over a Cup of Coffee: About the mayonnaise cake …
Last week’s column featured a recipe for Chocolate Mayonnaise Cake. A few days later, Lois Stoffle, of Craig, called me with some cake-saving advice about the recipe. She said to make sure to check the ingredients/additives in the mayonnaise before making the cake. Some brands of mayonnaise contain onion and garlic, which can make the cake taste terrible.
I should have known. When I last made the cake, I used “regular” mayonnaise. Today, there are so many different kinds. Ironically, my brother, Duane Osborn, and I were talking about mayonnaise the day before Lois called me. He was using mayonnaise in a recipe and remarked that it sometimes contains olive oil, onions, garlic, and other ingredients. I rarely use mayonnaise and opt for Miracle Whip, instead. I just didn’t think about the cake recipe.
Thanks, Lois! I hope this column reaches readers before anyone bakes the cake.
This has been a week for hearing from readers, and I love it! I also got a call from Lowell Anderson, who lives in Pennsylvania. He wanted to know how he could access the Craig Press. He visited Craig two years ago with a group of hunters from Pennsylvania and was the group’s cook. While in Craig, he read “Over a Cup of Coffee” and sent me a recipe for “Cinnamon Roll Cake.” It’s a great recipe, and since it has been two years, I’m repeating it in this column. Enjoy!
Thanks, Lowell. I look forward to receiving other recipes from you.
Cinnamon Roll Cake
• 3 cups flour
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup butter, melted
• 1 cup butter, soft
• 1 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon
• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon vanilla
Preheat oven to 350 degrees. Spray or oil inside of a 9-by-13-inch baking pan. Combine flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined, slowly stir in melted butter, and pour mix into a prepared baking pan. For the topping, mix butter, brown sugar, flour, and cinnamon together until well combined and creamy. Drop evenly over the batter in the pan by tablespoonfuls, and use a butter knife to marble/swirl the mix through the batter. Bake at 350 degrees for 35 to 40 minutes until an inserted toothpick comes out clean. Whisk together the powdered sugar, milk, and vanilla, and drizzle evenly over the warm cake.
Courtesy of Lowell Anderson, Millersville, Pennsylvania.
Now it’s your turn. If you have a recipe you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.
About a week ago I was rolling a bale of hay down past the loading dock of the corral so that I could throw hay over the fence. Right there in the path was some rhubarb. It isn’t that the rhubarb hadn’t been there before, but I thought it had died out during the drought. It isn’t easy to get water to that location. The rhubarb is nice and tender, and I’m determined to use it up before the stalks get tough. So I hunted up my rhubarb recipes.