Wednesday, December 16, 2009

Mom Brown’s Homesteader Chocolate Cake

Date tried: June 1975
This is a versatile and easy cake to use for

Chocolate Cherry Cake
or as the Cake for Truffle
From: Belle Club presents Rib Stickers and Rib Ticklers
This is a compilation cookbook

from the Telephone Company
my mother worked for.
This was the 1st chocolate cake I made
from scratch when I was single.
Submitted by: Mother Crumb

• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons vinegar
• 2/3 cup cooking oil
• 2 cups water
• 3 cups all-purpose flour
• 2/3 cup cocoa (can use 1/3 cup cocoa and 1/3 cup special dark cocoa)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar

1. Grease and flour a 9”x13” pan or 2 9” round cake pans
2. Preheat oven to 350 degrees
3. Combine wet ingredients and mix well.
4. Sift together dry ingredients. Mix into wet ingredients.
5. Pour into pan or pans.
6. Bake at 350 degrees for 35 minutes.

To make a Chocolate Cherry Cake

• 1 21 ounce can cherry pie filling

1. Turn the cake out to cool.
2. When it has cooled, cut into two layers using a serrated knife.
3. Spoon the cherry pie filling over the bottom layer.
4. Replace the top layer.
5. Make the frosting and pour over the cake.

Chocolate Frosting

• 1 cup sugar
• 1/3 cup milk
• 5 tablespoons butter
• 1 cup chocolate chips

1. In small saucepan, combine sugar, milk, and butter.
2. Bring to a boil. Boil for 2 minutes stirring constantly.
3. Remove from heat and add chocolate chips.
4. Stir until the chips are smooth and completely melted.
5. Pour over cake. Let it cool for 2 hours before serving.

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