Funeral Cake (with a story)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds can be a nut-free alternative for those with allergies.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie option, while water is cost-effective.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Cranberries add a tart flavor, while sultanas are often less expensive.

Preheat the oven to 350°F (175°C).

Grease a smaller pyrex dish instead of a 9x9 or 8x8 pan.

In a bowl, beat together 1 stick of softened butter and 1 cup of granulated sugar with a hand mixer.

Add 1 egg to the mixture and beat until combined.

Add half a cup of all-purpose flour to the mixture and mix slightly.

Add half a cup of buttermilk to the mixture and mix slightly.

Add the remaining half cup of flour and mix until combined.

Add the remaining buttermilk and mix until combined.

Add 2 tablespoons of cocoa powder and mix well.

Add 1 teaspoon of baking soda and a heaping fourth teaspoon of cinnamon, then mix well.

Pour the batter into the greased pyrex dish.

Bake in the preheated oven for 30-35 minutes, checking doneness with a knife.

Remove the cake from the oven and let it cool slightly before icing.

In a bowl, combine 3 cups of powdered sugar, 1 stick of melted butter, 2/3 cup of cocoa powder, and 1/3 cup of milk to make the frosting.

Mix the frosting until combined, adding more powdered sugar if needed for thickness.

Ice the cooled cake with the frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens