The Richmond Cooking Club resumed its activities in September 2008, just like schools heading off for a new school year. I’ll start off the recipe series with the South Arm Seniors’ Cooking Club. The Seniors’ Cooking Club made three dishes for the first meeting.
The dishes were Six Minute Chocolate Cake, Chicken Paprika and Quiona and Black Bean Salad.
This season, the Seniors’ Cooking Club is very privileged to have custom made aprons to be used in the kitchen.
The aprons were sewed by Karen and the embroidery was sewed by Karen’s daughter.
As an appreciation, Karen was presented with a potted plant from Stella, the South Arm Seniors’ coordinator.
For the start of a new season, Stella and Minoo (the coordinator of all the Richmond Community Kitchens) handed out some feed back sheets for the participants to comment on their views and also to get ideas of what the seniors would like to learn in the kitchen.
For those Richmondites who are interested to join any of the Richmond community kitchens, please contact Minoo at 778-885-5165 or email her at email@example.com. It’s a great place to learn and to share and make new friends.
Please click on the link below for the recipe of the Six Minute Chocolate Cake.
This Six Minute Chocolate Cake is moist and very simple to make. The instructions are so simple that I don’t think one needs pictures illustration.
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup cold water or brewed coffee
- 2 teaspoon vanilla extract
- 2 tablespoons vinegar
- Preheat oven to 375F.
- Sift together flour, cocoa, baking soda, salt and sugar into a mixing bowl.
- In a small bowl, measure and mix together the oil, water or coffee, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix the batter with a fork or small whisk.
- When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is distributed evenly throughout the batter.
- Pour the batter into a greased pan or muffin tins.
- Bake the cake for 25 – 30 minutes (20 minutes for cupcakes).
- Cool before serving.
- Top as desired.