Evelyn David is the author of Murder Takes the Cake, the fresh-out-of-the-oven, fast and funny sequel to Murder Off the Books, both from Echelon Press.
Note from Amy: I met the Southern half of this writing duo at Love Is Murder last year, and again this year, and got to know the Northern half through email. I really like their books about PI Mac Sullivan and his Irish wolfhound . Evelyn David has a story in the Missing anthology about this funny partnership also. Both authors blog at http://thestilettogang.blogspot.com and I am so glad to host them today, especially with their wonderful cake recipe...
We’re empty nesters – sort of. Our youngest is in college, while her three older brothers all have their own homes (and meet my criteria for adulthood – they all have their own health insurance). All the kids drop by frequently, so that’s why I put a caveat on being empty nesters. Our meals are frequently anything but dinners a deux. Still I’ve been searching for recipes that don’t result in enough leftovers to feed the fifth army.
In honor of the newest Evelyn David mystery, Murder Takes the Cake, here’s an old favorite from Better Homes and Gardens Cooking for Two. It’s a modified version of their Chocolate Fudge Cake, although I think it should be renamed Death by Chocolate. It’s quick, easy, and can feed 2 to 8, in case you have unexpected guests.
Chocolate Fudge Cake
1/3 cup shortening
1 cup sugar
½ teaspoon vanilla
2 squares (2 ounces) unsweetened chocolate, melted and cooled
¾ cup water
1 ¼ cup flour
½ teaspoon soda
½ teaspoon salt
½ cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and lightly flour 9x9x2-inch baking pan (or spray with Pam with flour.
Cream shortening and sugar till light and fluffy.
Blend in vanilla and cooled chocolate.
Add egg, beating well.
Add flour, soda, and salt alternately with water.
Spread in pan and sprinkle top with chocolate chips.
Bake for about 30 minutes or till cake springs back when touched in center.
Cool in pan.