A Most Amusing Chocolate Cake

September 18, 2010

This moist cake conjured with some surprising ingredients will make you laugh and laugh at how simple and FUN great eating can be…Truly AMUSING!!!


  • 1 chocolate cake mix - (Dr. Oetker Organic Chocolate Cake Mix)
  • 1 Tablespoon Baking Powder
  • 1 medium-sized carrot, grated, (Salad Master cone 2)
  • 1 medium-sized apple, grated, (cone 2)
  • 1 medium-sized potato, grated, (cone 2)
  • 1 cup green cabbage, grated, (cone 2)


  1. Preheat oven at 350 F
  2. Ever so lightly, oil 9” cake pan
  3. Place cake mix in a large mixing bowl and add 1 Tablespoon baking power, mix well.
  4. In a second bowl mix shredded fruit and vegetables, and toss well.
  5. Mix cake mixture with shredded fruit and vegetables. Add at most 1-4 Tablespoons water, if necessary, NO More. You don’t want this to be too wet. Fresh plant fibers will moisten batter.
  6. Pour batter into the cake pan and spread evenly, out to pan edges.
  7. Cook for 55-75 minutes and watch carefully. Don’t over bake as you want this to be a done, but moist cake.
  8. When done baking, let the pan cool a bit; run a butter knife blade along the edges of the pan; then flip onto a rack to cool.

Presentation is 90% of the joy of eating. Jump into some fun here.

Winter Topping: Persimmon, Kiwi, Pomegranate

Blend 2 fresh, totally ripe Hachiya (acorn shaped) Persimmons with 1-2 teaspoons lemon juice to a smooth texture. Drizzle this onto the cake plate in a simple swirl pattern. Place a wedge of cake onto the plate and drizzle persimmon sauce over it. Add 2-3 slices of fresh kiwi, 10-12 pomegranate seeds, and lastly a small grating of lemon zest.

Spring Topping: Cherries Jubilee

(be creative and substitute other fruits to your liking, fresh or cooked)

  • 1 bag of pitted, frozen cherries
  • 2 Tablespoons honey or agave syrup
  • 1 1/4 cups water
  • 1 Tablespoon cornstarch mixed well in an additional 1/4 cup water, then added to the other ingredients.

Stir these ingredients well and bring this mixture to a boil in a medium saucepan, stirring constantly. Quickly lower heat and simmer for 1 minute longer, or until the sauce is thickened. Serve over cake slices. Sprinkle with coconut flakes and/or a light dusting of chopped nuts.

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