By Karen Amarotico
As I write these words, I’m wondering how you all are holding up during this current crisis. I’m especially thinking of the many volunteers who have not been able to lend their support to Celia’s House the past few weeks, in order to protect our residents and themselves. We have over 200 volunteers and they bring such a variety of talents and skills to our facility that we’re incredibly grateful for.
Without the love and care of our volunteers, Celia’s isn’t the same. I want to extend my heartfelt gratitude to all of you for the work that you do and the kindness you share. I look forward to the end of this crisis so we can have you all back with us again.
This morning when I arrived at Celia’s, I was told that one of our residents was celebrating her 84th birthday. Since we closed the house to many visitors due to safety precautions, I also know that she has been a bit bored, and I wanted to find a way to bring some light to this special day. Immediately I knew what cake to make for her – a Stir Crazy Cake (no pun intended!)! All of our residents were able to enjoy a piece, and it brought out a lot of smiles in this hard time.
Are you feeling a bit stir crazy? Then I recommend mixing up this cake at home for you and your loved ones. I bet you have most of the ingredients in your cupboards already, and I hope you get a chance to make this very soon. You’ll be glad you did!
Stir Crazy Cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
In a separate bowl, mix the following:
2 cups cold brewed coffee
2/3 cup oil (one with a light taste)
2 tablespoons vinegar
1 tbs. Vanilla
Topping: 1/4 cup sugar mixed with 2 teaspoons cinnamon
Directions: Now combine the two mixtures together until just combined. Do not overmix! Pour batter into a greased 10″ cast iron skillet. Sprinkle cinnamon sugar on top of the cake and bake at 350 for about 45 minutes or until a toothpick inserted in the center comes out clean. Top with sweetened whipped cream or ice cream. Serves 12- 16.