Two Very Easy to Make Cakes, and Some Yummy Punch Balls

When I mean easy to make, I also include the dishes. Both these two cakes leave few things to wash up. They are easy to make and taste fantastic. The first one is

Mississippy Mud Cake

This was actually Elvis' favourite cake, and if you google it, you can find some very elaborate and fattening recipes for this cake on the internet. Most of the time, this cake contains about one kilo sugar, but most of it is actually in the frosting, so by omitting the frosting, the cake gets a little bit "healthier", if one can say that about a cake.

In a sucepan, cook up:
200 grams of butter or 1 deciliter (1/2 cup) of oil
2 deciliters (1 cup) of water
4 tablespoons of cocoa powder, let it cool down

In a bowl put
4 deciliters (2 cups) of flour
4 deciliters (2 cups) of sugar
1/2 teaspoon of salt
1 deciliter (1/2 cup) sour cream
1 teaspoon baking powder
2 eggs

When the cocoa mix is cool, add it to the bowl and stir it all well together before you pour it into a spring form that you have greased well (I use the sort of grease you get in a spray can). Bake it at 200 center grades for about 45 minutes or till a piece of wood comes out clean when you stick it into the middle of the cake.

I normally serve the cake like this, with no frosting added, because it's really moist without. I normally serve it with vanilla custard, whipped cream or creme fresh, or some times only with a little bit of powder sugar sprinckled over.

Sour Cream Cake from Trøndelag (which is the middle of Norway for those who don't know)

You need:
4 lage or 5 small eggs
3 deciliters (1 1/2 cups) of sugar
3 deciliters (1 1/2 cups) of sour cream
3 1/2 deciliters (1 1/2 cups + 1 tablespoon) of flour
1 1/2 teaspoons of baking powder.

Mix it all together in a bowl, pour it into a greased spring form and bake at 160 center grades for one hour. Like the other cake, this also tastes good with no frosting, and with berries or jam and cream, sour cream or custard, it's a delicious dessert.

Punch Balls

These cakes are so delicious. They are sold in all bakeries all over Norway and Sweden, and according to the blog where I found them, this is the sort of cakes for which the baker uses leftovers from his other baking. However, since I NEVER have leftover cake, I actually have to bake one of each of the cakes above to make one portion of these cakes (or you can buy two cakes). And here is the rest of the recipe:

In a mixer mix togtether till it's white:
100 grams of butter (an American stick of butter is 125 grams, so a little less than a full stick)
2 deciliters (1 cup) of powder sugar
Then add one egg yoke and mix for one more minute.
Crumble the cakes into this mix with 2 heaped tablespoons of apricot jam and 1-2 teaspoons of rum essence and let the mixer go till all is mixed. Pour it out on a table and roll it into small balls - walnut size. In a saucepan mix together 300 grams of chocolate and some coconut fat (the kind that goes stiff when cold), and dip each cake in the chocolate mix. If you add more coconut fat the chocolate covering gets thinner, less thicker. Let them drip off on a baking paper and put them in the fridge to cool. Keep them in the fridge till serving time. I put them in little muffin cups and keep them in a tight box in the back of the fridge - unbeknownst to all but me.

I found the recipe on Tom's blog and he has given me permission to post the pictures from his blog here. So thank you Tom.

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