The recipe that we’re sharing this week is a little bit different than our typical recipes, many of which come from a cookbook, a recipe website or blog or every so often carefully created within the walls of our kitchen.

This recipe comes from one of our readers, who was kind enough to contribute to our recipe stash. He also graciously gave us permission to print this and share with our other readers, which I am sure you will be grateful for after making this cake!

Rick, from Ashville, emailed this recipe to us, with the description of it being one out of two of, ‘the only chocolate cake recipes that you’ll ever need.’

OK, after reading a description such as that one, who could pass up making this?

Certainly not me.

Very often I read the ingredients and measurements before I decide if it’s worth my time to bake something.

Upon reading the ingredients in ‘Reader Rick’s’ email (Rick, I hope it’s OK that I call you that …) I was immediately intrigued.

Some things you can just tell, this is going to be good, and this was one of those instances. It was a bit different from most chocolate cake recipes that I’ve used, in that it didn’t call for milk.

Personally, I try to limit my milk intake, so I was delighted to see this.

This is also a great recipe for when you have, “the bare necessities,” on hand.

It’s simple but doesn’t taste simple. Which is how many of the best simple things are.

Rice Krispie treats and brownies for example. Some may not share this opinion, but these are two of the simplest desserts known to mankind, which seems to give them a distinct advantage over other recipes.

You may have read in this column before that I am not a big chocolate cake fan. This could not be more true.

Give me a brownie, cookie, ice cream or a pastry any day and I’ll be happy, but I would gladly turn down cake for the other options.

This cake, though.

This one’s a winner. My friend Reader Rick wasn’t joking about it being one of the only recipes you’ll ever need.

Also, you all should know that I was planning on sharing a healthier recipe this week.

As of late, it has mostly been sweets around here, when many of us are trying to regain some nutrition after the holidays.

Just remember that Valentine’s Day is around the corner, and this cake would be great for just such an occasion.

Or any of the many birthdays we have in our family the month of January. We’re currently on birthday number three out of four just for this week!

Hopefully we will provide you with the other side of the food pyramid sometime soon…

In the meantime, here’s some sugar!

As always, thanks for reading, and enjoy! Thank you again, Rick!

Great Grandma Ellsworth’s Chocolate Cake

Ingredients

1 C. flour

1 C. sugar

1/2 C. cocoa

1 tsp. baking soda

1/2 tsp. salt

1 C. Water

1/2 stick, or 4 Tbsp. Butter/Margarine

1 egg

1 tsp. Vanilla

Preheat oven to 350 degrees and prepare an 8×8, 9×9, or round 9″ pan.

For a larger cake, such as a 9×13, double the ingredients.

In a medium mixing bowl, whisk together the dry ingredients.

Combine the egg and vanilla in a small bowl, whisking quickly with a fork.

In a medium saucepan, bring the water and butter to a boil.

When the water mixture reaches a steady boil, remove from heat and dump into the dry ingredients immediately. Mix for about 10 seconds, then add the egg and vanilla.

Mix for about 30 seconds on low to medium speed, cleaning the sides of the bowl with a spatula. No need to over beat.

One of the best things that I discovered about this recipe is that you can absolutely make this by hand.

While a stand mixer or hand mixer would make this quickly, they are not necessary. This means quick and easy cleanup!

This batter will be runny. Pour into prepared cake pan.

Bake for 32 minutes. Yes, exactly 32 minutes here and we passed the toothpick test!

We frosted with a simple chocolate frosting, but this cake would be great plain, or with some fresh whipped cream and maybe some strawberries. Enjoy!

Katy Wise is a Fredonia resident.