When I was growing up, the nazi nutritionism of today was noticeably absent. Sure, there were still some whole foods, eat-from-the-earth types hanging around from the 60s but they were, hippies.
There were also some parents who restricted the amount of sugar their children could consume – to keep them from climbing the walls. My mom was not one of them.
As long as we were’nt visibly sick and not trending toward the chubby side, we could eat whatever we wanted. Chips, cookies, Grape Nuts, nothing was forbidden. (Well, maybe the Grape Nuts, which my Mom decried as “cardboard.”) Every other month or so, there was even . . . cake. For breakfast.
My Mom’s cake-for-breakfast rationale was simple: “You eat it with milk and it has eggs and stuff in it.” There’s just no arguing with that logic. Besides, why would you want to?
My Mom didn’t just make any old cake though, she made slide cake. You can spot a slide cake by its distinctive irregular sliding shape:
Here’s Mom’s secret recipe:
Mom’s Slide Cake
- One box chocolate cake mix. Any type will do, but Mom preferred Betty Crocker;
- Eggs (the amount specified on the cake mix of your choice);
- Vegetable Oil (oh yeah, I said, vegetable oil, I don’t want to see that new-fangled better-for-you Canola Oil in my slide cake);
- Water (the amount specified in your cake mix of choice);
- 1 can chocolate frosting. Again Betty Crocker was a fav.
Make according to cake mix directions.
When the cake is finished baking, immediately remove it from the oven and plate it. Do not let the cake cool – there are children to be fed!
Frost. Technique is not important here. Just slap that frosting on. If you have leftover frosting – shame on you – you can refrigerate it and add it to graham crackers for a cinnamon, chocolatey snack.
Slice, plate and serve with a big glass of nonfat milk.
Happy Friday Everyone – hope your weekend is filled with chocolate and fun or chocolatey-fun (Valentine’s Day is coming up, it’s never too soon for a trial run .)