Monday, October 17, 2016


2 (1-oz each) squares unsweetened chocolate, broken into pieces
1/2 cup boiling water
1/2 cup shortening
2 cups packed brown sugar
2 eggs, separated
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk*
1/2 cup water
1/2 cup chopped walnuts
1 teaspoon vanilla extract

In a small bowl, stir the chocolate into the boiling water until melted; let cool for 10 minutes. In a mixing bowl, cream the shortening and brown sugar together. Beat in the egg yolks and the chocolate. Combine the flour, baking powder, baking soda, and salt; add to the egg mixture alternately with the buttermilk. Gradually beat in the water, nuts, and vanilla extract. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter. Pour batter into a greased 13-in. x 9-in.- x 2-in. baking pan. Bake at 350 degrees 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Cocoa Frosting:
6 tablespoons butter, softened
3 1/2 cups confectioners' sugar
1/2 cup baking cocoa
1 1/2 teaspoons vanilla extract
Pinch of salt
4 to 6 tablespoons milk

In a mixing bowl, cream butter. Combine the sugar and cocoa; gradually add to the butter with vanilla salt and enough milk to achieve desired spreading consistency. Frost cake.

*You can sour milk by using 1 1/2 teaspoons white vinegar in a measuring cup and adding enough milk to make 1/2 cup.

Note: This is a file photo I saved with this recipe. I got it from a TOH magazine back in the 1990s. I remember it being in the "My Mom's Favorite Recipes" section.

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