Cake & Ice Cream

There’s something really special about cake and ice cream. A real treat for special occasions, like birthdays. Or an anniversary.

In case you haven’t figured it out, we’re not very fancy here. So for our first wedding anniversary a few weeks ago, we made a half a cake, and baked it together after supper. We served it up hot with a scoop of Tofutti Chocolate Cookie ice cream. Perfect.

This cake is actually a recipe from an old boss of mine, who made black bottom cupcakes. I know I’m behind the times, but I’d never heard of black bottom cupcakes before hers. It’s a chocolate cupcake with a dollop of cream cheese filling. The cake part was so light, fluffy, and moist that I had to try it by itself. As a bonus, minus the cream cheese mix, this recipe was already vegan! Just don’t laugh at me too loudly when I tell you that the first time I made it I couldn’t figure out if the vinegar it calls for was a typo.

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 2 teaspoons vinegar

Mix it all together and bake at 350F until done. I made half this recipe and it was perfect for about 6 generous slices.