WELCOME TO COOKING WITH NONNIE!
Nonnie is Jessica’s grandmother. In previous episodes of Cooking with Nonnie, Jess has been in Nonnie’s kitchen while they made Squash Casserole, Asparagus Casserole, and Banana Pudding. Due to Covid19, a Stay at Home order, and us wanting to protect essential workers and the vulnerable population, we made Cooking with Nonnie – Hava Lava Cake a virtual cooking session. Nonnie planned out the activity, assembled the ingredients into labeled bags, then she and Granddad dropped them off here for the cooking activity.
ABOUT HAVA LAVA CAKE
The original recipe was called Fudge Gooey Cake. Nonnie refers to it as Ooey Gooey cake, and Jess translated that to Hava Lava Cake. ? That name will forever stick to this dessert now. Jessica and Hannah were particularly excited that the recipe was a chocolate yet fat free cake. Hava Lava Cake is so simple that the ingredients can be found in most pantries without a special trip to the store. It is also super simple to mix up and get in the oven. Although I guess it would defeat the purpose of the fat free concept, I would have loved to have some vanilla ice cream or froyo to go on top.
HAND OVER HAND
Jessica’s whole life, we have used a hand over hand technique to teach her things and sometimes just to assist her so that she can be a part of an activity. An ongoing challenge with this process is that Jessica is left-handed while the rest of us are right-handed. In the video, you will see me helping her from the right sometimes and from the left other times.
Hava Lava Cake
Bake at 350° for 40-45 minute
1 cup flour
2 t. baking powder
¼ t. salt
¾ cup sugar
¼ cup cocoa powder and 1½ T cocoa, divided
½ cup skim milk
1 t. vanilla
¾ cup brown sugar
1¾ cups hot water
Mix flour, baking powder, salt, sugar, and 1½ T cocoa. Add milk and vanilla. Spread in greased 9″ pan. In a separate bowl, mix brown sugar with ¼ cup cocoa Sprinkle over the top of the cake mix. Pour water over and DO NOT STIR. Bake 40-45 minutes at 350°
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Loved the video and the recipe! I’m going to make it later today. Thanks for sharing.