Most food processor owners don’t know how versatile their machines really are. Making cakes is something the food processor does extremely well and extremely fast. In the 1980s, Abby Mandel developed a technique by thinking out of the box. And an entirely new method of making cakes was born. Instead of creaming the butter and sugar with the metal blade and then adding in eggs, the traditional mixer method, she turned everything topsy turvy and processed the eggs and sugar first, then added the butter. Any other liquid was added next, and finally the flour was blended in with a few very quick pulses. This method has stood the test of time, and I often use it to great satisfaction. In my book Food Processor Cooking Quick and Easy, I have several cake recipes, and one of my favorites is Kentucky Chocolate Cake. It’s a moist chocolate cake baked in a sheet pan and frosted with an ultra creamy and smooth chocolate icing. I make both the cake and the icing with the food processor.