Cop Car's Beat

Cakes & Cookies

Mushkatzoni

Beat until foamy: 

     2 egg whites

Slowly add and beat until thick:

     10 ounces granulated white sugar

     2 Tablespoons lemon juice

Fold in: 

     10 ounces of ground walnuts (or pecans)

Add to make mixture stick together:

     Dry bread crumbs (about 5 ounces)

Form into logs (I use a small cookie dough scoop and keep my hands damp to minimize the amount of mixture that clings to my hands.  Place on a greased cooking sheet (or use cooking parchment), and flatten, slightly.  Bake for approximately 15 minutes @ 350 degrees Fahrenheit--until firm, but not browned.  Age for two weeks before serving--if that's possible.  Makes approximately 4 dozen cookies.  Store in a sealed container so that they don't dry out.  Restore moisture with a cut apple or damp, fired clay disk (as for restoring moisture to hardened brown sugar.)

This is another recipe from my beloved late mother-in-law who was born in Serbia (Yugoslavia).  These cookies are a "must" for the year-end holidays.

September 28, 2005

Baked Goody Bars

Disclaimer:  This is one of the very few recipes that I have that features use of convenience foods.  I've only made it once, having had the recipe for a few months, but it is delicious and a purist need only substitute scratch brownies for the mix and home-made frosting for the canned frosting (I used home-made creamed cheese frosting, not having canned frosting on hand.)

Stir together:

     16-20-ounce (weight) package of brownie mix

     1/2 cup oil

     2 eggs

     1/4 cup water

Spread mixture in a foil-lined 13" x 9" x 2" cake pan (spray foil with non-stick product).  Bake 30 minutes @ 350 degrees Fahrenheit.  Cool completely.

Frost with:  16 ounce (weight) vanilla cake frosting

Sprinkle with:  3/4 cup peanuts (chopped or whole, salted or not)

Chill 45 minutes or until frosting is firm.

In a 3-quart sauce pan, melt:

     12 ounces (weight) semi-sweet chocolate chips

     1 cup peanut butter (chunky or smooth)

Stir in:  2-3 cups Rice Krispies

Spread mixture over the frosted brownies.  Cover and chill about 45 minutes.  Cut into bars.  Refrigerate.  (Makes 20-36 bars, depending upon personal preference.)

This recipe is based on one for Chocolate Goody Bars found in Hometown Potluck Favorites.  As the Hometown Potluck Favorites was a book from our local library, I don't have further information on it.

September 18, 2005

Comments

I can think of about twenty younger members of my family who would kill to have this recipe!! Wow...it has EVERYTHING!

Posted by: buffy | September 23, 2005 at 02:34 PM

Cocoa Cake

Cream together until fluffy:

     2 cups granulated, white sugar

     3/4 cup butter

Add and continue creaming until well mixed:

     2 egg yolks (beaten)

Alternately add portions of the following liquid and dry ingredients, continuing to mix:

     1 cup buttermilk

     2 1/2 cups cake flour

     1 teaspoon baking soda (sodium bicarbonate)

Beat until creamy, then add:

     Mixture of 1/2 cup cocoa and 1/2 cup boiling water

Add, continuing to beat:

     1 teaspoon vanilla extract

Fold in:

     2 egg whites (stiffly beaten--not dry)

Pour into a greased and floured 9" x 13" cake pan.  Bake for 30 minutes at 350 degrees Fahrenheit.  Cake is done when the center resists indentation by a lightly applied finger tip, or when a wooden toothpick inserted into the center of the cake comes out clean.

Cool and frost with favorite frosting, white frosting (below), or a thin layer of hot, fudge candy (separate recipe--Foolproof Dark Chocolate Fudge).

This recipe is from Mary Hart (long deceased), the wife of my mother's attending physician at the births of four of mom's and dad's five children.  Mom made this cake for all family holiday meals.  It was the birthday cake of choice of her three surviving children, and remains the birthday cake of choice of Dudette, Bogie, Wonderful Granddaughter, and Wichi Dude (I don't get to bake birthday cakes for Bogie's Wonderful Spouse *sigh*.)  This recipe has been used by our family since at least 1940.  Of course, when I was a kid (WIWAK), the milk and butter were from a family-owned cow, and sugar was rationed.

White Frosting

Cook in a heavy pan over low heat, until thick:

     5 1/2 Tablespoons instantized flour (Wondra, for instance)

     1 cup milk

Set aside to cool.

In a separate bowl, cream until fluffy:

     1 cup granulated, white sugar

     1 cup butter

     1 teaspoon vanilla

When the milk and flour paste has cooled, blend it into the sugar and butter mixture.  Whip to the consistency of whipped cream.  (This frosting--on or off of a cake--should be refrigerated.)

This recipe was given me by a friend (Martha Pierson, now deceased) in about 1963-1964.  It is my favorite for Cocoa Cake, but others seem to prefer chocolate frostings.  I frequently use Foolproof Dark Chocolate Fudge as a frosting for Cocoa Cake.

September 10, 2005

Beat until foamy: 

     2 egg whites

Slowly add and beat until thick:

     10 ounces granulated white sugar

     2 Tablespoons lemon juice

Fold in: 

     10 ounces of ground walnuts (or pecans)

Add to make mixture stick together:

     Dry bread crumbs (about 5 ounces)

Form into logs (I use a small cookie dough scoop and keep my hands damp to minimize the amount of mixture that clings to my hands.  Place on a greased cooking sheet (or use cooking parchment), and flatten, slightly.  Bake for approximately 15 minutes @ 350 degrees Fahrenheit--until firm, but not browned.  Age for two weeks before serving--if that's possible.  Makes approximately 4 dozen cookies.  Store in a sealed container so that they don't dry out.  Restore moisture with a cut apple or damp, fired clay disk (as for restoring moisture to hardened brown sugar.)

This is another recipe from my beloved late mother-in-law who was born in Serbia (Yugoslavia).  These cookies are a "must" for the year-end holidays.

Disclaimer:  This is one of the very few recipes that I have that features use of convenience foods.  I've only made it once, having had the recipe for a few months, but it is delicious and a purist need only substitute scratch brownies for the mix and home-made frosting for the canned frosting (I used home-made creamed cheese frosting, not having canned frosting on hand.)

Stir together:

     16-20-ounce (weight) package of brownie mix

     1/2 cup oil

     2 eggs

     1/4 cup water

Spread mixture in a foil-lined 13" x 9" x 2" cake pan (spray foil with non-stick product).  Bake 30 minutes @ 350 degrees Fahrenheit.  Cool completely.

Frost with:  16 ounce (weight) vanilla cake frosting

Sprinkle with:  3/4 cup peanuts (chopped or whole, salted or not)

Chill 45 minutes or until frosting is firm.

In a 3-quart sauce pan, melt:

     12 ounces (weight) semi-sweet chocolate chips

     1 cup peanut butter (chunky or smooth)

Stir in:  2-3 cups Rice Krispies

Spread mixture over the frosted brownies.  Cover and chill about 45 minutes.  Cut into bars.  Refrigerate.  (Makes 20-36 bars, depending upon personal preference.)

This recipe is based on one for Chocolate Goody Bars found in Hometown Potluck Favorites.  As the Hometown Potluck Favorites was a book from our local library, I don't have further information on it.

September 18, 2005

Comments

I can think of about twenty younger members of my family who would kill to have this recipe!! Wow...it has EVERYTHING!

Posted by: buffy | September 23, 2005 at 02:34 PM

Cocoa Cake

Cream together until fluffy:

     2 cups granulated, white sugar

     3/4 cup butter

Add and continue creaming until well mixed:

     2 egg yolks (beaten)

Alternately add portions of the following liquid and dry ingredients, continuing to mix:

     1 cup buttermilk

     2 1/2 cups cake flour

     1 teaspoon baking soda (sodium bicarbonate)

Beat until creamy, then add:

     Mixture of 1/2 cup cocoa and 1/2 cup boiling water

Add, continuing to beat:

     1 teaspoon vanilla extract

Fold in:

     2 egg whites (stiffly beaten--not dry)

Pour into a greased and floured 9" x 13" cake pan.  Bake for 30 minutes at 350 degrees Fahrenheit.  Cake is done when the center resists indentation by a lightly applied finger tip, or when a wooden toothpick inserted into the center of the cake comes out clean.

Cool and frost with favorite frosting, white frosting (below), or a thin layer of hot, fudge candy (separate recipe--Foolproof Dark Chocolate Fudge).

This recipe is from Mary Hart (long deceased), the wife of my mother's attending physician at the births of four of mom's and dad's five children.  Mom made this cake for all family holiday meals.  It was the birthday cake of choice of her three surviving children, and remains the birthday cake of choice of Dudette, Bogie, Wonderful Granddaughter, and Wichi Dude (I don't get to bake birthday cakes for Bogie's Wonderful Spouse *sigh*.)  This recipe has been used by our family since at least 1940.  Of course, when I was a kid (WIWAK), the milk and butter were from a family-owned cow, and sugar was rationed.

White Frosting

Cook in a heavy pan over low heat, until thick:

     5 1/2 Tablespoons instantized flour (Wondra, for instance)

     1 cup milk

Set aside to cool.

In a separate bowl, cream until fluffy:

     1 cup granulated, white sugar

     1 cup butter

     1 teaspoon vanilla

When the milk and flour paste has cooled, blend it into the sugar and butter mixture.  Whip to the consistency of whipped cream.  (This frosting--on or off of a cake--should be refrigerated.)

This recipe was given me by a friend (Martha Pierson, now deceased) in about 1963-1964.  It is my favorite for Cocoa Cake, but others seem to prefer chocolate frostings.  I frequently use Foolproof Dark Chocolate Fudge as a frosting for Cocoa Cake.

September 10, 2005

Cream together until fluffy:

     2 cups granulated, white sugar

     3/4 cup butter

Add and continue creaming until well mixed:

     2 egg yolks (beaten)

Alternately add portions of the following liquid and dry ingredients, continuing to mix:

     1 cup buttermilk

     2 1/2 cups cake flour

     1 teaspoon baking soda (sodium bicarbonate)

Beat until creamy, then add:

     Mixture of 1/2 cup cocoa and 1/2 cup boiling water

Add, continuing to beat:

     1 teaspoon vanilla extract

Fold in:

     2 egg whites (stiffly beaten--not dry)

Pour into a greased and floured 9" x 13" cake pan.  Bake for 30 minutes at 350 degrees Fahrenheit.  Cake is done when the center resists indentation by a lightly applied finger tip, or when a wooden toothpick inserted into the center of the cake comes out clean.

Cool and frost with favorite frosting, white frosting (below), or a thin layer of hot, fudge candy (separate recipe--Foolproof Dark Chocolate Fudge).

This recipe is from Mary Hart (long deceased), the wife of my mother's attending physician at the births of four of mom's and dad's five children.  Mom made this cake for all family holiday meals.  It was the birthday cake of choice of her three surviving children, and remains the birthday cake of choice of Dudette, Bogie, Wonderful Granddaughter, and Wichi Dude (I don't get to bake birthday cakes for Bogie's Wonderful Spouse *sigh*.)  This recipe has been used by our family since at least 1940.  Of course, when I was a kid (WIWAK), the milk and butter were from a family-owned cow, and sugar was rationed.

White Frosting

Cook in a heavy pan over low heat, until thick:

     5 1/2 Tablespoons instantized flour (Wondra, for instance)

     1 cup milk

Set aside to cool.

In a separate bowl, cream until fluffy:

     1 cup granulated, white sugar

     1 cup butter

     1 teaspoon vanilla

When the milk and flour paste has cooled, blend it into the sugar and butter mixture.  Whip to the consistency of whipped cream.  (This frosting--on or off of a cake--should be refrigerated.)

This recipe was given me by a friend (Martha Pierson, now deceased) in about 1963-1964.  It is my favorite for Cocoa Cake, but others seem to prefer chocolate frostings.  I frequently use Foolproof Dark Chocolate Fudge as a frosting for Cocoa Cake.

Mushkatzoni

Beat until foamy: 

     2 egg whites

Slowly add and beat until thick:

     10 ounces granulated white sugar

     2 Tablespoons lemon juice

Fold in: 

     10 ounces of ground walnuts (or pecans)

Add to make mixture stick together:

     Dry bread crumbs (about 5 ounces)

Form into logs (I use a small cookie dough scoop and keep my hands damp to minimize the amount of mixture that clings to my hands.  Place on a greased cooking sheet (or use cooking parchment), and flatten, slightly.  Bake for approximately 15 minutes @ 350 degrees Fahrenheit--until firm, but not browned.  Age for two weeks before serving--if that's possible.  Makes approximately 4 dozen cookies.  Store in a sealed container so that they don't dry out.  Restore moisture with a cut apple or damp, fired clay disk (as for restoring moisture to hardened brown sugar.)

This is another recipe from my beloved late mother-in-law who was born in Serbia (Yugoslavia).  These cookies are a "must" for the year-end holidays.

Disclaimer:  This is one of the very few recipes that I have that features use of convenience foods.  I've only made it once, having had the recipe for a few months, but it is delicious and a purist need only substitute scratch brownies for the mix and home-made frosting for the canned frosting (I used home-made creamed cheese frosting, not having canned frosting on hand.)

Stir together:

     16-20-ounce (weight) package of brownie mix

     1/2 cup oil

     2 eggs

     1/4 cup water

Spread mixture in a foil-lined 13" x 9" x 2" cake pan (spray foil with non-stick product).  Bake 30 minutes @ 350 degrees Fahrenheit.  Cool completely.

Frost with:  16 ounce (weight) vanilla cake frosting

Sprinkle with:  3/4 cup peanuts (chopped or whole, salted or not)

Chill 45 minutes or until frosting is firm.

In a 3-quart sauce pan, melt:

     12 ounces (weight) semi-sweet chocolate chips

     1 cup peanut butter (chunky or smooth)

Stir in:  2-3 cups Rice Krispies

Spread mixture over the frosted brownies.  Cover and chill about 45 minutes.  Cut into bars.  Refrigerate.  (Makes 20-36 bars, depending upon personal preference.)

This recipe is based on one for Chocolate Goody Bars found in Hometown Potluck Favorites.  As the Hometown Potluck Favorites was a book from our local library, I don't have further information on it.

September 18, 2005

Comments

I can think of about twenty younger members of my family who would kill to have this recipe!! Wow...it has EVERYTHING!

Posted by: buffy | September 23, 2005 at 02:34 PM

Cocoa Cake

Cream together until fluffy:

     2 cups granulated, white sugar

     3/4 cup butter

Add and continue creaming until well mixed:

     2 egg yolks (beaten)

Alternately add portions of the following liquid and dry ingredients, continuing to mix:

     1 cup buttermilk

     2 1/2 cups cake flour

     1 teaspoon baking soda (sodium bicarbonate)

Beat until creamy, then add:

     Mixture of 1/2 cup cocoa and 1/2 cup boiling water

Add, continuing to beat:

     1 teaspoon vanilla extract

Fold in:

     2 egg whites (stiffly beaten--not dry)

Pour into a greased and floured 9" x 13" cake pan.  Bake for 30 minutes at 350 degrees Fahrenheit.  Cake is done when the center resists indentation by a lightly applied finger tip, or when a wooden toothpick inserted into the center of the cake comes out clean.

Cool and frost with favorite frosting, white frosting (below), or a thin layer of hot, fudge candy (separate recipe--Foolproof Dark Chocolate Fudge).

This recipe is from Mary Hart (long deceased), the wife of my mother's attending physician at the births of four of mom's and dad's five children.  Mom made this cake for all family holiday meals.  It was the birthday cake of choice of her three surviving children, and remains the birthday cake of choice of Dudette, Bogie, Wonderful Granddaughter, and Wichi Dude (I don't get to bake birthday cakes for Bogie's Wonderful Spouse *sigh*.)  This recipe has been used by our family since at least 1940.  Of course, when I was a kid (WIWAK), the milk and butter were from a family-owned cow, and sugar was rationed.

White Frosting

Cook in a heavy pan over low heat, until thick:

     5 1/2 Tablespoons instantized flour (Wondra, for instance)

     1 cup milk

Set aside to cool.

In a separate bowl, cream until fluffy:

     1 cup granulated, white sugar

     1 cup butter

     1 teaspoon vanilla

When the milk and flour paste has cooled, blend it into the sugar and butter mixture.  Whip to the consistency of whipped cream.  (This frosting--on or off of a cake--should be refrigerated.)

This recipe was given me by a friend (Martha Pierson, now deceased) in about 1963-1964.  It is my favorite for Cocoa Cake, but others seem to prefer chocolate frostings.  I frequently use Foolproof Dark Chocolate Fudge as a frosting for Cocoa Cake.

September 10, 2005

Cream together until fluffy:

     2 cups granulated, white sugar

     3/4 cup butter

Add and continue creaming until well mixed:

     2 egg yolks (beaten)

Alternately add portions of the following liquid and dry ingredients, continuing to mix:

     1 cup buttermilk

     2 1/2 cups cake flour

     1 teaspoon baking soda (sodium bicarbonate)

Beat until creamy, then add:

     Mixture of 1/2 cup cocoa and 1/2 cup boiling water

Add, continuing to beat:

     1 teaspoon vanilla extract

Fold in:

     2 egg whites (stiffly beaten--not dry)

Pour into a greased and floured 9" x 13" cake pan.  Bake for 30 minutes at 350 degrees Fahrenheit.  Cake is done when the center resists indentation by a lightly applied finger tip, or when a wooden toothpick inserted into the center of the cake comes out clean.

Cool and frost with favorite frosting, white frosting (below), or a thin layer of hot, fudge candy (separate recipe--Foolproof Dark Chocolate Fudge).

This recipe is from Mary Hart (long deceased), the wife of my mother's attending physician at the births of four of mom's and dad's five children.  Mom made this cake for all family holiday meals.  It was the birthday cake of choice of her three surviving children, and remains the birthday cake of choice of Dudette, Bogie, Wonderful Granddaughter, and Wichi Dude (I don't get to bake birthday cakes for Bogie's Wonderful Spouse *sigh*.)  This recipe has been used by our family since at least 1940.  Of course, when I was a kid (WIWAK), the milk and butter were from a family-owned cow, and sugar was rationed.

White Frosting

Cook in a heavy pan over low heat, until thick:

     5 1/2 Tablespoons instantized flour (Wondra, for instance)

     1 cup milk

Set aside to cool.

In a separate bowl, cream until fluffy:

     1 cup granulated, white sugar

     1 cup butter

     1 teaspoon vanilla

When the milk and flour paste has cooled, blend it into the sugar and butter mixture.  Whip to the consistency of whipped cream.  (This frosting--on or off of a cake--should be refrigerated.)

This recipe was given me by a friend (Martha Pierson, now deceased) in about 1963-1964.  It is my favorite for Cocoa Cake, but others seem to prefer chocolate frostings.  I frequently use Foolproof Dark Chocolate Fudge as a frosting for Cocoa Cake.

Baked Goody Bars

Disclaimer:  This is one of the very few recipes that I have that features use of convenience foods.  I've only made it once, having had the recipe for a few months, but it is delicious and a purist need only substitute scratch brownies for the mix and home-made frosting for the canned frosting (I used home-made creamed cheese frosting, not having canned frosting on hand.)

Stir together:

     16-20-ounce (weight) package of brownie mix

     1/2 cup oil

     2 eggs

     1/4 cup water

Spread mixture in a foil-lined 13" x 9" x 2" cake pan (spray foil with non-stick product).  Bake 30 minutes @ 350 degrees Fahrenheit.  Cool completely.

Frost with:  16 ounce (weight) vanilla cake frosting

Sprinkle with:  3/4 cup peanuts (chopped or whole, salted or not)

Chill 45 minutes or until frosting is firm.

In a 3-quart sauce pan, melt:

     12 ounces (weight) semi-sweet chocolate chips

     1 cup peanut butter (chunky or smooth)

Stir in:  2-3 cups Rice Krispies

Spread mixture over the frosted brownies.  Cover and chill about 45 minutes.  Cut into bars.  Refrigerate.  (Makes 20-36 bars, depending upon personal preference.)

This recipe is based on one for Chocolate Goody Bars found in Hometown Potluck Favorites.  As the Hometown Potluck Favorites was a book from our local library, I don't have further information on it.

September 18, 2005

Comments

I can think of about twenty younger members of my family who would kill to have this recipe!! Wow...it has EVERYTHING!

Posted by: buffy | September 23, 2005 at 02:34 PM

Cocoa Cake

Cream together until fluffy:

     2 cups granulated, white sugar

     3/4 cup butter

Add and continue creaming until well mixed:

     2 egg yolks (beaten)

Alternately add portions of the following liquid and dry ingredients, continuing to mix:

     1 cup buttermilk

     2 1/2 cups cake flour

     1 teaspoon baking soda (sodium bicarbonate)

Beat until creamy, then add:

     Mixture of 1/2 cup cocoa and 1/2 cup boiling water

Add, continuing to beat:

     1 teaspoon vanilla extract

Fold in:

     2 egg whites (stiffly beaten--not dry)

Pour into a greased and floured 9" x 13" cake pan.  Bake for 30 minutes at 350 degrees Fahrenheit.  Cake is done when the center resists indentation by a lightly applied finger tip, or when a wooden toothpick inserted into the center of the cake comes out clean.

Cool and frost with favorite frosting, white frosting (below), or a thin layer of hot, fudge candy (separate recipe--Foolproof Dark Chocolate Fudge).

This recipe is from Mary Hart (long deceased), the wife of my mother's attending physician at the births of four of mom's and dad's five children.  Mom made this cake for all family holiday meals.  It was the birthday cake of choice of her three surviving children, and remains the birthday cake of choice of Dudette, Bogie, Wonderful Granddaughter, and Wichi Dude (I don't get to bake birthday cakes for Bogie's Wonderful Spouse *sigh*.)  This recipe has been used by our family since at least 1940.  Of course, when I was a kid (WIWAK), the milk and butter were from a family-owned cow, and sugar was rationed.

White Frosting

Cook in a heavy pan over low heat, until thick:

     5 1/2 Tablespoons instantized flour (Wondra, for instance)

     1 cup milk

Set aside to cool.

In a separate bowl, cream until fluffy:

     1 cup granulated, white sugar

     1 cup butter

     1 teaspoon vanilla

When the milk and flour paste has cooled, blend it into the sugar and butter mixture.  Whip to the consistency of whipped cream.  (This frosting--on or off of a cake--should be refrigerated.)

This recipe was given me by a friend (Martha Pierson, now deceased) in about 1963-1964.  It is my favorite for Cocoa Cake, but others seem to prefer chocolate frostings.  I frequently use Foolproof Dark Chocolate Fudge as a frosting for Cocoa Cake.

September 10, 2005

Cream together until fluffy:

     2 cups granulated, white sugar

     3/4 cup butter

Add and continue creaming until well mixed:

     2 egg yolks (beaten)

Alternately add portions of the following liquid and dry ingredients, continuing to mix:

     1 cup buttermilk

     2 1/2 cups cake flour

     1 teaspoon baking soda (sodium bicarbonate)

Beat until creamy, then add:

     Mixture of 1/2 cup cocoa and 1/2 cup boiling water

Add, continuing to beat:

     1 teaspoon vanilla extract

Fold in:

     2 egg whites (stiffly beaten--not dry)

Pour into a greased and floured 9" x 13" cake pan.  Bake for 30 minutes at 350 degrees Fahrenheit.  Cake is done when the center resists indentation by a lightly applied finger tip, or when a wooden toothpick inserted into the center of the cake comes out clean.

Cool and frost with favorite frosting, white frosting (below), or a thin layer of hot, fudge candy (separate recipe--Foolproof Dark Chocolate Fudge).

This recipe is from Mary Hart (long deceased), the wife of my mother's attending physician at the births of four of mom's and dad's five children.  Mom made this cake for all family holiday meals.  It was the birthday cake of choice of her three surviving children, and remains the birthday cake of choice of Dudette, Bogie, Wonderful Granddaughter, and Wichi Dude (I don't get to bake birthday cakes for Bogie's Wonderful Spouse *sigh*.)  This recipe has been used by our family since at least 1940.  Of course, when I was a kid (WIWAK), the milk and butter were from a family-owned cow, and sugar was rationed.

White Frosting

Cook in a heavy pan over low heat, until thick:

     5 1/2 Tablespoons instantized flour (Wondra, for instance)

     1 cup milk

Set aside to cool.

In a separate bowl, cream until fluffy:

     1 cup granulated, white sugar

     1 cup butter

     1 teaspoon vanilla

When the milk and flour paste has cooled, blend it into the sugar and butter mixture.  Whip to the consistency of whipped cream.  (This frosting--on or off of a cake--should be refrigerated.)

This recipe was given me by a friend (Martha Pierson, now deceased) in about 1963-1964.  It is my favorite for Cocoa Cake, but others seem to prefer chocolate frostings.  I frequently use Foolproof Dark Chocolate Fudge as a frosting for Cocoa Cake.

Cocoa Cake

Cream together until fluffy:

     2 cups granulated, white sugar

     3/4 cup butter

Add and continue creaming until well mixed:

     2 egg yolks (beaten)

Alternately add portions of the following liquid and dry ingredients, continuing to mix:

     1 cup buttermilk

     2 1/2 cups cake flour

     1 teaspoon baking soda (sodium bicarbonate)

Beat until creamy, then add:

     Mixture of 1/2 cup cocoa and 1/2 cup boiling water

Add, continuing to beat:

     1 teaspoon vanilla extract

Fold in:

     2 egg whites (stiffly beaten--not dry)

Pour into a greased and floured 9" x 13" cake pan.  Bake for 30 minutes at 350 degrees Fahrenheit.  Cake is done when the center resists indentation by a lightly applied finger tip, or when a wooden toothpick inserted into the center of the cake comes out clean.

Cool and frost with favorite frosting, white frosting (below), or a thin layer of hot, fudge candy (separate recipe--Foolproof Dark Chocolate Fudge).

This recipe is from Mary Hart (long deceased), the wife of my mother's attending physician at the births of four of mom's and dad's five children.  Mom made this cake for all family holiday meals.  It was the birthday cake of choice of her three surviving children, and remains the birthday cake of choice of Dudette, Bogie, Wonderful Granddaughter, and Wichi Dude (I don't get to bake birthday cakes for Bogie's Wonderful Spouse *sigh*.)  This recipe has been used by our family since at least 1940.  Of course, when I was a kid (WIWAK), the milk and butter were from a family-owned cow, and sugar was rationed.

White Frosting

Cook in a heavy pan over low heat, until thick:

     5 1/2 Tablespoons instantized flour (Wondra, for instance)

     1 cup milk

Set aside to cool.

In a separate bowl, cream until fluffy:

     1 cup granulated, white sugar

     1 cup butter

     1 teaspoon vanilla

When the milk and flour paste has cooled, blend it into the sugar and butter mixture.  Whip to the consistency of whipped cream.  (This frosting--on or off of a cake--should be refrigerated.)

This recipe was given me by a friend (Martha Pierson, now deceased) in about 1963-1964.  It is my favorite for Cocoa Cake, but others seem to prefer chocolate frostings.  I frequently use Foolproof Dark Chocolate Fudge as a frosting for Cocoa Cake.

Comments

[buffy]

Thank you for Mrs. Hart's Cocoa Cake recipe! It's part of my personal cookbook now.

[Cop Car]

You are welcome, Buffy. By the way: I had previously posted the recipe, for you, at http://www.typepad.com/t/app/weblog/post?__mode=edit_entry&id=49301502&blog_id=1587204. I didn't take it down when I re-published all of the recipes.