Uploaded March 2020 | Updated September 2026, 2 weeks ago
Link to Jennifer's NCJ article, "Going Dutch"...
northcoastjournal.com/humboldt/going-dutch/Content?oid=16715119
Everyday Cake
(For a 12” Deep Camp Oven & 9” Bundt Pan)
Ingredients:
1 2/3 cups all-purpose flour
1 cup sugar
½ cup cocoa
1 tsp. baking soda
½ tsp. salt
¾ cup sour cream
¾ cup milk
¾ cup vegetable oil
2 tsp. bourbon, rum or brandy
Directions:
1. Preheat the camp oven to 350°F. Grease and lightly flour the bundt pan.
2. With dry fingers, break up any lumps in your baking soda. In a large bowl, whisk together all dry ingredients. In a medium bowl, stir the sour cream, milk, oil and alcohol. Add the wet ingredients into the dry ingredients and beat the batter until smooth.
3. Pour and spread the batter into the bundt pan evenly with a spatula. Bang the pan on the counter a couple of time… Not too hard and tap the sides to get rid of trapped air bubbles. Bake for 25 minutes, before checking for doneness by poking it with a wooden skewer to see if it comes out clean. If not, bake a few more minutes before checking again.
4. Let the cake sit in the pan for about 10 minutes, then flip it over to release it from the pan to cool completely on a wire rack. Once it has cooled, sprinkle it with powdered sugar and/or serve it with whipped cream or ice cream.
ENJOY!!!
Link to Jennifer's NCJ article, "Going Dutch"...
northcoastjournal.com/humboldt/going-dutch/Content?oid=16715119
Everyday Cake
(For a 12” Deep Camp Oven & 9” Bundt Pan)
Ingredients:
1 2/3 cups all-purpose flour
1 cup sugar
½ cup cocoa
1 tsp. baking soda
½ tsp. salt
¾ cup sour cream
¾ cup milk
¾ cup vegetable oil
2 tsp. bourbon, rum or brandy
Directions:
1. Preheat the camp oven to 350°F. Grease and lightly flour the bundt pan.
2. With dry fingers, break up any lumps in your baking soda. In a large bowl, whisk together all dry ingredients. In a medium bowl, stir the sour cream, milk, oil and alcohol. Add the wet ingredients into the dry ingredients and beat the batter until smooth.
3. Pour and spread the batter into the bundt pan evenly with a spatula. Bang the pan on the counter a couple of time… Not too hard and tap the sides to get rid of trapped air bubbles. Bake for 25 minutes, before checking for doneness by poking it with a wooden skewer to see if it comes out clean. If not, bake a few more minutes before checking again.
4. Let the cake sit in the pan for about 10 minutes, then flip it over to release it from the pan to cool completely on a wire rack. Once it has cooled, sprinkle it with powdered sugar and/or serve it with whipped cream or ice cream.
ENJOY!!!
