How to bake without flour

Judy Prince

I made a really good discovery last week, a cake totally free of flour. I had heard of this cake a few times but it wasn't something of much interest to me...that is until I tasted it. For years I made chocolate fudge and peanut butter fudge for the Christmas holidays, but the past two years have been so different, I just didn't bother to make anything except an occasional pie or cake. When I came across this "Mocha Fudge Cake" recipe, it sounded too good not to try.

Just like fudge, the first three ingredients are chocolate chips, sugar and butter. It had only two other ingredients so I got out my mixing bowl and a pan. In a medium sauce pan combine one half cup of strong coffee with one cup of sugar, add one cup of semi sweet chocolate chips and two sticks of butter. Melt over very low heat stirring often. In a large mixing bowl beat four eggs for one minute. After the sugar mixture has cooled just a few minutes pour into the bowl with the eggs. Beat well. This next step is very important: line a square baking dish with parchment paper and butter the bottom. Pour the cake mixture into the pan. Bake in a pre-heated 325 degree oven for 30 minutes. The sides should start to crack and the center will still be puffed. You must refrigerate the cake for at least 8 hours or overnight. Cut into squares and serve with Cool Whip.

The texture will be dense but so fudgy. It might taste like a brownie or a piece of fudge to you. Last night I watched an episode of Master Chef and I couldn't believe it, but a contestant made this same recipe and called it a brownie. The judges loved it!

I have been fixing rice a lot these days. It cooks quickly (I use Success) and I don't have to keep the stove on for a long time, like for potatoes, while it is hot outside. To make a change from serving with chicken I used polish sausage recently.

I started with just a little butter in my skillet and added one half cup chopped onions and one half cup chopped red pepper. When they were tender, I added one can tomato sauce and one can crushed tomatoes with seasonings: sugar, pepper, paprika, garlic powder and cayenne pepper. You might like more than I use; I only add one teaspoon sugar and even less of the others. After this all comes to a simmer add one cup chicken stock, two cups sliced polish sausage and one can red beans. Cook for 20 minutes and add two cups of rice. Serve with crusty bread.