Paul_C t1_j628rhv wrote

> No idea what "pouching" is, googling it along Nancy Thomas was no help.

Nancy Thomas is a self-described "Professional Therapeutic Parent." An article on her website tagged "pouching" mentions keeping an infant "in a kangaroo type pouch for the first 9 months of his life."

I'm intentionally not linking to it because fuck driving traffic to these psychos.


Paul_C t1_j1ccygl wrote

You are absolutely correct, that should be tsp. I made a transcription error. Fixed now, thanks.

(At least this is now the recipe as written. I don't think I've ever measured out for cinnamon sugar and probably go harder on the cinnamon than this... not cup hard though.)


Paul_C t1_j1ayv6a wrote

This has been my standard cake recipe forever and I never knew it was called this. It's remarkably good and stays moist for days. I prefer it day 2 after the topping has crusted up a bit.


  • 2.5 cups all purpose flour
  • 1.5 cups sugar
  • 1/2 cup cocoa
  • 2 tsp. baking soda
  • 1/2 tsp. salt


  • 2/3 cup vegetable oil
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. vanilla
  • 2 cups cold coffee


  • 1/3 cup sugar
  • 1/2 tsp. cinnamon


  1. Mix dry ingredients in an ungreased 12x8 inch baking pan

  2. Make three wells in mixture. Pour oil in one, vinegar in one, and vanilla in one.

  3. Pour in coffee and stir all with a fork until well mixed. Spread in an even layer.

  4. Combine 1/3 cup sugar and 1/2 tsp cinnamon; sprinkle half over batter.

Bake at 350 for 35 to 40 minutes.

Sprinkle remaining cinnamon sugar over hot cake.

Cool for 15 or so minutes before cutting.