RECIPE: Dark Chocolate Cake
This is a very deep, dark chocolate cake with a moist , dense crumb . Goes together fast .
Diane's Home Cookin Chapter: Heirlooms , Traditional & Ethnic
Cream together well --( at least five minutes or so )
3/4 c. lard or butter
2 large fresh eggs
2 c. sugar
1 spoonful real vanilla
Sift 2 c. flour then stir flour together with:
1 c. good dark cocoa
1 spoonful salt
1 spoonful baking powder
Stir this flour mixture into creamed ingred-- mix well 'til smooth & no fat shows
In lrg bowl place 2 spoonfuls of baking soda & pour 2 c. boiling water over-
stir once to dissolve b. soda & immediately pour over other ingred. Mix well .
Pour into greased & floured cake pans or a large 9 x 13 or so dish ..
Oven 375 or so-- bake 20- 30 minutes depending on size of pans .
. ** My notes: this recipe is from my paternal Grandmother-- she seldom
actually measured anything & if she did she used a regular coffee/
tableware spoon and a ceramic coffee cup . Her flour bin was in an
upper cupboard & had a funneled sifter thing on the bottom so her flour
was always sifted as she used it .
I always get a smile & fond memory of Gram when I make this cake-- I
can just hear her telling my Mom how to make it & Mom writing it down .
( specially the bit about fresh eggs ) . I 've always used Fleischman's
original margarine in this recipe ( tho Mom used lard that we had
rendered ourselves -- in the oven in big roaster & Darn the house
smelled for days afterward ) -- and any cocoa works . My "spoonful" is
a measured tsp and it's always come out great -- tho I don't always
sift the flour & I'm not sure how "fresh " my eggs are :) -- certainly
not as fresh as Gram's who kept chickens . I've used both AP & cake
flour -- doesn't seem to make a difference . I only do 1/2 a recipe &
bake in a 8 x 8 pan . I use cocoa to "flour" my pan .
Also this is a VERY runny batter -- don't be fooled into thinking you
measured wrong or that it needs more flour .
Exported from Home Cookin 5.1 (www.mountain-software.com)