Old family recipes migrate from one coast to the
other just like the cooks that make them. According
to Janise Anderson and her daughter Lori Miles, this
recipe started out in Oklahoma many years ago. Lori
wrote, "My grandmother said it was given to her from
her mother sometime between 1955 and 1960." It made
its way to California, Hawaii, the Philippines and
now has made its way to the Treasure Coast.
Good recipes always have a way of lasting for
generations. Our cooking methods may change,
ingredients sometimes improved on but good taste
will outlive us all.
CHOCOLATE CAKE
In a small sauce pan, add:
1 cup water
1/2 cup Crisco shortening
1 stick of butter or margarine
4 tablespoons cocoa powder
Pinch of salt
Bring to a boil. Remove pan for burner; let
stand until you mix the following.
In a large bowl, add:
1/2 cup buttermilk
2 eggs slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
Then mix in:
2 cups sugar
2 cups flour, unsifted
Pour boiled mixture from saucepan into the large
bowl and hand mix with a spoon. DO NOT use an
electric mixer. Grease and flour a large cookie pan
with at least 1-inch sides. Pour cake mixture into
baking pan. Mixture should not come more than
halfway up the sides. Bake at 375 degrees for 25
minutes. While cake is baking make Frosting.
In a small saucepan over medium heat add:
1 stick butter or margarine
4 tablespoons cocoa powder
6 to 8 teaspoons either cream, whipped cream or
just whole milk (I have used the whipped cream in a
tub and it turns out wonderful.)
1 tablespoon vanilla
Once ingredients are mixed well, add:
1 box powder sugar
Optional ingredients: 1 cup chopped walnuts
As soon as the cake comes out of the oven pour
the warm frosting over top and spread evenly. Serve
warm or cool, this cake is a cross between a brownie
and cake and the frosting is like fudge. Can cut
into as many as 30 servings.
