Cake Chocolate with Fudge Frosting – Shirley
Cake Ingredients
4 (1 ounce) squares unsweetened chocolate
1 Cup Shortening
2 Cups sugar
2 Eggs
2 Cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ Cups milk
1 teaspoon vanilla extract
1 Cup chopped pecans
Fudge Frosting Ingredients
2 Cups sugar
½ Cup cocoa
1/4 teaspoon salt
½ Cup milk
½ Cup butter or margarine
1 teaspoon vanilla extract
The Cake
Place chocolate in top of a double boiler;
Bring water to a boil. Reduce heat to low;
Cook until chocolate melts.
Set aside and let cool.
Cream shortening
Gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after
each addition. Stir in melted chocolate.
Combine flour, baking powder, and salt
Add to chocolate mixture alternately with milk Beginning and ending with flour mixture. Stir in vanilla and pecans.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350 degrees for 30 to 35 minutes or
until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes and remove from pans. Cool completely on wire racks.
Spread Fudge Frosting between layers and on top and sides of cake.
Yield: one 2-layer cake.
The Frosting
Combine first 3 ingredients in a heavy saucepan.
Stir in milk.
Add butter. Bring to a boil.
Cover and cook over medium heat 2 minutes.
Remove from heat and stir in vanilla.
Beat at medium speed of an electric mixer until of spreading consistency.
Yield: 2 1/4 cups.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Cake Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
Cake Pumpkin pecan bundt cake with spiced caramel sauce
3/4 cup coarsely chopped pecans
1 package (18.25 ounces) yellow cake mix
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix, divided
3 large eggs
1/4 cup vegetable oil
3/4 cup packed brown sugar
2/3 cup (5 fluid ounces can) Nestle Carnation evaporated milk
Preheat oven to 350 degrees. Grease 91/2 inch bundt pan. Sprinkle nuts in bottom of prepared pan.
Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in a large mixer bowl for 2 minutes. Spoon into prepared pan.
Bake for 35 to 40 minutes, or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack and cool completely. Transfer cake to serving platter.
For caramel sauce, combine remaining pumpkin pie mix, brown sugar and evaporated milk in a heavy-duty saucepan. Bring mixture to boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.
Makes 12-16 servings.
3/4 cup coarsely chopped pecans
1 package (18.25 ounces) yellow cake mix
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix, divided
3 large eggs
1/4 cup vegetable oil
3/4 cup packed brown sugar
2/3 cup (5 fluid ounces can) Nestle Carnation evaporated milk
Preheat oven to 350 degrees. Grease 91/2 inch bundt pan. Sprinkle nuts in bottom of prepared pan.
Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in a large mixer bowl for 2 minutes. Spoon into prepared pan.
Bake for 35 to 40 minutes, or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack and cool completely. Transfer cake to serving platter.
For caramel sauce, combine remaining pumpkin pie mix, brown sugar and evaporated milk in a heavy-duty saucepan. Bring mixture to boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.
Makes 12-16 servings.
Cake Chocolate Chip
Cake Chocolate Chip
from Phyllis
Mix together
1 yellow cake mix
4 eggs
1 pkg Vanilla instant pudding (3 1/4 oz size)
1 Cup Milk
1 Cup Crisco oil
Grate: 1 Bar German Chocolate.
Save: 1/4 Cup of chocolate for topping.
Add: Remainder of this and
6 oz. Package chocolate chips.
Bake in well greased tube pan at 350 degrees for 50 6o 60 minutes.
Cool.
Then mix 1/4 Cup powdered sugar with the 1/4 C chocolate and sprinkle on top.
Delicious!!
Cake--German Chocolate Food Processor
German Sweet Chocolate Cake - Food Processor - GMZ
Remember: You need a total of 8 eight eggs for the frosting and cake.
1 pkg Baker’s German’s sweet chocolate–4 oz
½ C water
2 C flour
1 t baking soda
1/4 t salt
1 C (2 sticks) margarine or butter, room temperature
2 C sugar
4 eggs
1 t vanilla
1 C buttermilk
Preheat oven to 350 . Line bottoms of 3 9 inch round cake pans with wax paper.
Melt chocolate: Microwave chocolate and water in large bowl on high 1 ½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. You can also do on stove top using very low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. I prefer the stove top method as I tend to over melt [cook] the chocolate.
Mix dry ingredients in a large bowl:
Flour, baking soda, salt. Set aside
Food Processor cake batter:
Put sugar in processor. Cut butter into 1" cubes and put into processor with sugar. First, pulse the processor until it is mixed. Then, let the machine run until the butter is thoroughly creamed into the sugar. You may need to stop the processor and use a flexible spatula to scrape down the sides. The butter and sugar will form a ball like shape..Add eggs*, one at a time, pulsing 1 or 2 times after each addition. Add cooled chocolate mixture. Pulse a couple of times. Add vanilla and buttermilk. Pulse 1 or 2 times.
Add dry ingredients to food processor. Pulse 1 or 2 or so times. Don’t over mix. There may be a little flour still on the surface of the batter.
Divide the batter equally among the three pans and bake 30 minutes or until cake springs back when lightly touched. Remove from oven and immediately run spatula between cakes and sides of pans. Cool 15 minutes, then remove from pans. Remove wax paper. Cool completely on wire racks.
*This batter is slightly heavier that when the eggs are separated but, to me, seems moister. If you wish to separate the eggs, you can. Just add the yolks in one addition and pulse a couple of times until blended. Beat the egg whites in a large bowl with electric mixer on high until stiff peaks form. Gently fold the egg whites into the batter in the processor and proceed to fill the cake pans.
Coconut Pecan Filling and Frosting.
You can make on stove top. When I’m in a hurry, I make it in the microwave. Mixing instructions are the same.
1 Can 12 oz evaporated milk
1 ½ C sugar
3/4 C (1 ½ sticks) margarine or butter
4 egg yolks. [Freeze the egg whites either individually or as a group and use later to make a white cake or whatever. Whites freeze well.]
1 ½ t vanilla
1 pkg 7oz Angel Flake coconut about 2 2/3 C
1 ½ C chopped pecans.
Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat.
[For microwave: Put in large microwave safe mixing bowl or measuring cup. Cook 1 minute on high. Stir. Cook 2 or 3 minutes on power level 8. Stir. Check consistency and color. Cook 2 minutes on power level. Stir and check consistency and color. Cook in 1 minute increments at power levels between 6 to 8 until desired thickness and color are reached. I like to use the microwave when I don’t have time to stand for 12 minutes uninterrupted stirring. The microwave will let me walk away and do something else as it stops. It is okay for it to wait until I get back to it.]
When cooked to golden brown and thickened, remove from heat or microwave.
Stir in coconut and pecans. Cool to room temperature and of spreading consistency.
Makes about 4 ½ cups.
Spread the filling between each layer and on the top. Bill’s favorite.
Remember: You need a total of 8 eight eggs for the frosting and cake.
1 pkg Baker’s German’s sweet chocolate–4 oz
½ C water
2 C flour
1 t baking soda
1/4 t salt
1 C (2 sticks) margarine or butter, room temperature
2 C sugar
4 eggs
1 t vanilla
1 C buttermilk
Preheat oven to 350 . Line bottoms of 3 9 inch round cake pans with wax paper.
Melt chocolate: Microwave chocolate and water in large bowl on high 1 ½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. You can also do on stove top using very low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. I prefer the stove top method as I tend to over melt [cook] the chocolate.
Mix dry ingredients in a large bowl:
Flour, baking soda, salt. Set aside
Food Processor cake batter:
Put sugar in processor. Cut butter into 1" cubes and put into processor with sugar. First, pulse the processor until it is mixed. Then, let the machine run until the butter is thoroughly creamed into the sugar. You may need to stop the processor and use a flexible spatula to scrape down the sides. The butter and sugar will form a ball like shape..Add eggs*, one at a time, pulsing 1 or 2 times after each addition. Add cooled chocolate mixture. Pulse a couple of times. Add vanilla and buttermilk. Pulse 1 or 2 times.
Add dry ingredients to food processor. Pulse 1 or 2 or so times. Don’t over mix. There may be a little flour still on the surface of the batter.
Divide the batter equally among the three pans and bake 30 minutes or until cake springs back when lightly touched. Remove from oven and immediately run spatula between cakes and sides of pans. Cool 15 minutes, then remove from pans. Remove wax paper. Cool completely on wire racks.
*This batter is slightly heavier that when the eggs are separated but, to me, seems moister. If you wish to separate the eggs, you can. Just add the yolks in one addition and pulse a couple of times until blended. Beat the egg whites in a large bowl with electric mixer on high until stiff peaks form. Gently fold the egg whites into the batter in the processor and proceed to fill the cake pans.
Coconut Pecan Filling and Frosting.
You can make on stove top. When I’m in a hurry, I make it in the microwave. Mixing instructions are the same.
1 Can 12 oz evaporated milk
1 ½ C sugar
3/4 C (1 ½ sticks) margarine or butter
4 egg yolks. [Freeze the egg whites either individually or as a group and use later to make a white cake or whatever. Whites freeze well.]
1 ½ t vanilla
1 pkg 7oz Angel Flake coconut about 2 2/3 C
1 ½ C chopped pecans.
Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat.
[For microwave: Put in large microwave safe mixing bowl or measuring cup. Cook 1 minute on high. Stir. Cook 2 or 3 minutes on power level 8. Stir. Check consistency and color. Cook 2 minutes on power level. Stir and check consistency and color. Cook in 1 minute increments at power levels between 6 to 8 until desired thickness and color are reached. I like to use the microwave when I don’t have time to stand for 12 minutes uninterrupted stirring. The microwave will let me walk away and do something else as it stops. It is okay for it to wait until I get back to it.]
When cooked to golden brown and thickened, remove from heat or microwave.
Stir in coconut and pecans. Cool to room temperature and of spreading consistency.
Makes about 4 ½ cups.
Spread the filling between each layer and on the top. Bill’s favorite.
Cake--Watergate
WATERGATE CAKE
1 (18 ½ -ounce) package white cake mix [I usually get the one without pudding. I think Betty Crocker has one]
1 (3 1/2-ounce) package instant pistachio pudding mix
1 cup salad oil
3 eggs
½ cup chopped pecans [I use pecan halves and let the mixer chop them up. I use closer to one cup of the pecan halves.] It is best to buy canned pecans if you can’t get fresh in season as oftentimes the bagged pecans have lost their sweet oil. I usually buy pecan halves from Georgia in season and freeze them. They have a much better taste.]
1 cup club soda
Pistachio Frosting
Combine first six ingredients; beat 4 minutes at medium speed of electric mixer. Pour batter into a greased and floured 10 inch tube pan. [I use a sheet cake pan] Bake at 350 degrees for 45 to 50 minutes if using bundt/tube pan. {When using sheet cake pan, bake about 30 minutes and check. It should be fully risen, nicely brown and set in the middle. A toothpick inserted in the middle should come out essentially clean. It will continue to cook in the pan when you leave it in the sheet cake pan. As it cools, it will pull away from the sides.] If using tube/bundt pan, turn out on wire rack to cool. Frost with Pistachio Frosting. You may want to garnish with additional pecans, but I don’t.
Pistachio Frosting
2 envelopes whipped topping mix [Dream Whip]
1 ½ cups cold milk
1 (3 ½ ounce) package pistachio pudding mix
combine whipped topping mix and milk; beat at high speed of electric mixer until peaks form. [This splatters somewhat. Also, it takes several minutes 5 to 7??] Add pudding mix and beat until fluffy. Yield: frosting for one 10-inch cake.
This came from Southern Living Magazine many years ago.
Mary Gregory
e-mail: wdgregory@kih.net
1 (18 ½ -ounce) package white cake mix [I usually get the one without pudding. I think Betty Crocker has one]
1 (3 1/2-ounce) package instant pistachio pudding mix
1 cup salad oil
3 eggs
½ cup chopped pecans [I use pecan halves and let the mixer chop them up. I use closer to one cup of the pecan halves.] It is best to buy canned pecans if you can’t get fresh in season as oftentimes the bagged pecans have lost their sweet oil. I usually buy pecan halves from Georgia in season and freeze them. They have a much better taste.]
1 cup club soda
Pistachio Frosting
Combine first six ingredients; beat 4 minutes at medium speed of electric mixer. Pour batter into a greased and floured 10 inch tube pan. [I use a sheet cake pan] Bake at 350 degrees for 45 to 50 minutes if using bundt/tube pan. {When using sheet cake pan, bake about 30 minutes and check. It should be fully risen, nicely brown and set in the middle. A toothpick inserted in the middle should come out essentially clean. It will continue to cook in the pan when you leave it in the sheet cake pan. As it cools, it will pull away from the sides.] If using tube/bundt pan, turn out on wire rack to cool. Frost with Pistachio Frosting. You may want to garnish with additional pecans, but I don’t.
Pistachio Frosting
2 envelopes whipped topping mix [Dream Whip]
1 ½ cups cold milk
1 (3 ½ ounce) package pistachio pudding mix
combine whipped topping mix and milk; beat at high speed of electric mixer until peaks form. [This splatters somewhat. Also, it takes several minutes 5 to 7??] Add pudding mix and beat until fluffy. Yield: frosting for one 10-inch cake.
This came from Southern Living Magazine many years ago.
Mary Gregory
e-mail: wdgregory@kih.net
Cake--Chocolate Sour Cream Cake--Pat
Chocolate Sour Cream Cake–Pat
Bring to a boil
2 sticks butter 1 cup water and 4 T cocoa. stir and remove from heat.
Stir in a separate pan: 2 C flour, 1 t. soda 2 C sugar 1/2 t salt
Separate pan--2 eggs 1/2 C sour cream.
Add flour mixture to chocolate mixture then egg mixture to it. Stir well.Bake 9 x 13 greased and floured Bake 350-375 25 - 35 minutes
Icing.
1 stick butter
4 T. cocoa
6 T. milk. or more Heat, melt butter remove from fire. Add 1 box XXX sugar and 1 C. nuts. Beat together and frost cake while hot.Paat waits at least an hour for cake to cool,
Bring to a boil
2 sticks butter 1 cup water and 4 T cocoa. stir and remove from heat.
Stir in a separate pan: 2 C flour, 1 t. soda 2 C sugar 1/2 t salt
Separate pan--2 eggs 1/2 C sour cream.
Add flour mixture to chocolate mixture then egg mixture to it. Stir well.Bake 9 x 13 greased and floured Bake 350-375 25 - 35 minutes
Icing.
1 stick butter
4 T. cocoa
6 T. milk. or more Heat, melt butter remove from fire. Add 1 box XXX sugar and 1 C. nuts. Beat together and frost cake while hot.Paat waits at least an hour for cake to cool,
Cake--Cream Cheese Pound Cake
Cream Cheese Pound Cake
The richness of cream cheese makes this moist cake so delectable, it's wonderful served plain.
I ½ cups (3 sticks) butter or margarine, softened
I package (8 ounces) cream cheese, softened
3 Cups sugar
6 eggs
1 ½ teaspoons vanilla
3 cups sifted Martha White All-Purpose Flour
'/4 teaspoon salt
Confectioners' sugar (optional)
Preheat oven to 325̊F. Grease and flour a 10-inch tube pan or 12-cup bundt pan. Beat butter and cream cheese together in mixing bowl until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together; blend into creamed mixture. Spoon batter into prepared pan. Bake for I hour and 15 minutes or until toothpick inserted one inch from edge comes out clean. Cool in pan for 5 minutes; turn out onto wire rack and cool completely. Dust with confectioners' sugar, if desired. Makes 12 to 15 servings.
Note: I place a small ovenproof glass dish with about ½ cup of water in the oven with the cake while it is baking. I’ve found that this cuts down on the cake crusting too hard on the outside and not being done on the inside. This could be my oven, but it works for me.
Page 166 Martha White’s Southern Sampler
The richness of cream cheese makes this moist cake so delectable, it's wonderful served plain.
I ½ cups (3 sticks) butter or margarine, softened
I package (8 ounces) cream cheese, softened
3 Cups sugar
6 eggs
1 ½ teaspoons vanilla
3 cups sifted Martha White All-Purpose Flour
'/4 teaspoon salt
Confectioners' sugar (optional)
Preheat oven to 325̊F. Grease and flour a 10-inch tube pan or 12-cup bundt pan. Beat butter and cream cheese together in mixing bowl until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together; blend into creamed mixture. Spoon batter into prepared pan. Bake for I hour and 15 minutes or until toothpick inserted one inch from edge comes out clean. Cool in pan for 5 minutes; turn out onto wire rack and cool completely. Dust with confectioners' sugar, if desired. Makes 12 to 15 servings.
Note: I place a small ovenproof glass dish with about ½ cup of water in the oven with the cake while it is baking. I’ve found that this cuts down on the cake crusting too hard on the outside and not being done on the inside. This could be my oven, but it works for me.
Page 166 Martha White’s Southern Sampler
Cake Rum
Rum Cake Judy
1 pkg 18-25 oz yellow cake mix with pudding in the mix
3 eggs
1 C apricot nectar
1 C 80 proof Bacardi rum
3 T vegetable
1/4 C currants or golden raisins
1 C sugar.
Preheat oven to 350
Grease and flour 12 cup Bundt/fluted tube pan.
In bowl, combine cake mix, eggs, ½ C nectar, ½ C rum, oil and currants. Beat 2 minutes with electric mixer at med speed. Turn into rpepared pan.
Bake 55-60 min. or until done.
Cool 15 min.
Glaze.
Prepare glaze in saucepan by combining ½ C apricot nectar and sugar. Bring to a boil for 5 min. stirring constantly, Remove from heat. Stir in remaining ½ C rum. Remove cake from pan and set on serving plate. Prick topa nd sides with a fork. Carefully brush syrup over warm cake.
Is best served with Cool Whip (not whipped cream!)
1 pkg 18-25 oz yellow cake mix with pudding in the mix
3 eggs
1 C apricot nectar
1 C 80 proof Bacardi rum
3 T vegetable
1/4 C currants or golden raisins
1 C sugar.
Preheat oven to 350
Grease and flour 12 cup Bundt/fluted tube pan.
In bowl, combine cake mix, eggs, ½ C nectar, ½ C rum, oil and currants. Beat 2 minutes with electric mixer at med speed. Turn into rpepared pan.
Bake 55-60 min. or until done.
Cool 15 min.
Glaze.
Prepare glaze in saucepan by combining ½ C apricot nectar and sugar. Bring to a boil for 5 min. stirring constantly, Remove from heat. Stir in remaining ½ C rum. Remove cake from pan and set on serving plate. Prick topa nd sides with a fork. Carefully brush syrup over warm cake.
Is best served with Cool Whip (not whipped cream!)
Cake Applesauce
Applesauce Cake
3 C unsweetened applesauce or cut down sugar to 1 ½ cups
2 C raisins, preferably golden
2 Cup walnut kernels or pecans
1 C butter or criwsco
1 C strawberry preserves
2 C sugar or less if sweetened applesauce
4 t soda
3 t cinnamon
2 t vanilla
3 t cloves. May want to substitute nutmeg for the cloves
1 ½ c drained crushed pineapple
Combine all of the above ingredients in a large pan. Cook this mixture 5 minutes over low heat. To do this, bring it to a boil, stirring constantly and start timing when boils. Boil 5 minutes over LOW, LOW heat.
Then add:
4 C–all purpose flour
3 whole egs.
Pour into a greased and floured and paper-bag lined 10" tube pan. Grease paper bag. Flour it, too.
Bake in a moderate oven (350) for 2 ½ to 3 hours. While baking, put a cake pan of water in the very bottom of the oven underneath the cake pan.
3 C unsweetened applesauce or cut down sugar to 1 ½ cups
2 C raisins, preferably golden
2 Cup walnut kernels or pecans
1 C butter or criwsco
1 C strawberry preserves
2 C sugar or less if sweetened applesauce
4 t soda
3 t cinnamon
2 t vanilla
3 t cloves. May want to substitute nutmeg for the cloves
1 ½ c drained crushed pineapple
Combine all of the above ingredients in a large pan. Cook this mixture 5 minutes over low heat. To do this, bring it to a boil, stirring constantly and start timing when boils. Boil 5 minutes over LOW, LOW heat.
Then add:
4 C–all purpose flour
3 whole egs.
Pour into a greased and floured and paper-bag lined 10" tube pan. Grease paper bag. Flour it, too.
Bake in a moderate oven (350) for 2 ½ to 3 hours. While baking, put a cake pan of water in the very bottom of the oven underneath the cake pan.
Cake Applesauce Mrs. G’s
Cake Applesauce Mrs. G’s
optional icing ice with caramel icing or don’t ice at all.
3 C unsweetened applesauce or cut down sugar to 1 ½ cups
2 C raisins Golden better
2 C walnut kernels or pecans
1 C butter or Crisco
1 C strawberry preserves
2 C white sugar** (or 1 ½ C if sweetened applesauce)*
4 t soda
3 t cinnamon
2 t vanilla
3 t cloves. (Mrs. G. Substitutes same amount of nutmeg for cloves [which I think is best, too])
1 ½ C drained crushed pineapple
Combine all of the above ingredients in a large pan. Cook this mixture 5 minutes over low heat. To do this, bring it to a boil, stirring constantly and start timing when boils. Boil 5 minutes over LOW, LOW heat.
Remove from stove and let cool completely.
Then add:
4 C–all purpose flour
3 Whole eggs.
Pour into a greased and floured and paper-bag lined 10" tube pan. Grease paper bag. Flour it, too.
Bake in a moderate oven (350̊) for 2 ½ hours to 3 hours. While baking, put a cake pan of water in the very bottom of the oven underneath the cake pan.
Optional Icing
1 lb brown sugar
1 C milk
2 T butter or margarine
1 pinch salt
1 t vanilla.
Stir the sugar and milk together and heat to boiling. Stir to make an even mixture. Boil, stirring until soft ball stage. Add butter, salt and vanilla. Beat without allowing to cool until consistency that will spread easily. Put on cooled cake.
optional icing ice with caramel icing or don’t ice at all.
3 C unsweetened applesauce or cut down sugar to 1 ½ cups
2 C raisins Golden better
2 C walnut kernels or pecans
1 C butter or Crisco
1 C strawberry preserves
2 C white sugar** (or 1 ½ C if sweetened applesauce)*
4 t soda
3 t cinnamon
2 t vanilla
3 t cloves. (Mrs. G. Substitutes same amount of nutmeg for cloves [which I think is best, too])
1 ½ C drained crushed pineapple
Combine all of the above ingredients in a large pan. Cook this mixture 5 minutes over low heat. To do this, bring it to a boil, stirring constantly and start timing when boils. Boil 5 minutes over LOW, LOW heat.
Remove from stove and let cool completely.
Then add:
4 C–all purpose flour
3 Whole eggs.
Pour into a greased and floured and paper-bag lined 10" tube pan. Grease paper bag. Flour it, too.
Bake in a moderate oven (350̊) for 2 ½ hours to 3 hours. While baking, put a cake pan of water in the very bottom of the oven underneath the cake pan.
Optional Icing
1 lb brown sugar
1 C milk
2 T butter or margarine
1 pinch salt
1 t vanilla.
Stir the sugar and milk together and heat to boiling. Stir to make an even mixture. Boil, stirring until soft ball stage. Add butter, salt and vanilla. Beat without allowing to cool until consistency that will spread easily. Put on cooled cake.
Cake Chocolate Sheath
Sheath Cake
Clay County Cookbook
2 c. sifted flour
2 c. sugar
3 to 4 T cocoa
1 C. Water
1 stick margarine
½ C. Shortening
1 t soda
½ C. Buttermilk
2 eggs, slightly beaten
1 t cinnamon (optional)
1 t vanilla
Preheat oven to 350 to 400
Combine flour and sugar in a bowl.
In a medium saucepan, Combine cocoa, water, margarine and shortening. And bring to a rapid boil.
Add to flour mixture. Dissolve soda in buttermilk; add eggs, cinnamon and vanilla to batter. Mix well. Pour into greased floured sheet cake pan. Bake for 20 minutes +/-
Icing:
3 to 4 T cocoa
6 T milk
1 stick butter or shortening
1 box xxxx sugar
1 t vanilla
½ to 1 C chopped nuts.
Bring cocoa, milk and margarine to a boil. Add sugar and anilla and mix well. Add nuts. Spread on hot cake when removed from oven.
Clay County Cookbook
2 c. sifted flour
2 c. sugar
3 to 4 T cocoa
1 C. Water
1 stick margarine
½ C. Shortening
1 t soda
½ C. Buttermilk
2 eggs, slightly beaten
1 t cinnamon (optional)
1 t vanilla
Preheat oven to 350 to 400
Combine flour and sugar in a bowl.
In a medium saucepan, Combine cocoa, water, margarine and shortening. And bring to a rapid boil.
Add to flour mixture. Dissolve soda in buttermilk; add eggs, cinnamon and vanilla to batter. Mix well. Pour into greased floured sheet cake pan. Bake for 20 minutes +/-
Icing:
3 to 4 T cocoa
6 T milk
1 stick butter or shortening
1 box xxxx sugar
1 t vanilla
½ to 1 C chopped nuts.
Bring cocoa, milk and margarine to a boil. Add sugar and anilla and mix well. Add nuts. Spread on hot cake when removed from oven.
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