This recipe is from the late Elizabeth Coblentz who was an excellent Amish cook from my home state of Indiana.
1 3/4 cups sifted flour
2 tbsps cocoa
1 tsp baking soda
1 tsp salt
1 cup shortening
1 cup boiling water
1 tsp vanilla
1 cup sugar
2 eggs, beaten
6-oz chocolate chips
1/2 cup chopped hickory nuts (or pecans)
Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.
Sift together flour, cocoa, salt and baking soda. In a large bowl, cream together the shortening and sugar. Add the eggs and vanilla to the sugar mixture and beat thoroughly. Add the flour mixture and the water alternately mixing batter and beating smooth after each addition. Spoon into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and the nuts over the top of the batter. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. There is no need to frost this cake; it is delicious as it is. You can, however, use your favorite frosting if desired. It is also good with a dollop of whipped cream on top.
2 tbsps cocoa
1 tsp baking soda
1 tsp salt
1 cup shortening
1 cup boiling water
1 tsp vanilla
1 cup sugar
2 eggs, beaten
6-oz chocolate chips
1/2 cup chopped hickory nuts (or pecans)
Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.
Sift together flour, cocoa, salt and baking soda. In a large bowl, cream together the shortening and sugar. Add the eggs and vanilla to the sugar mixture and beat thoroughly. Add the flour mixture and the water alternately mixing batter and beating smooth after each addition. Spoon into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and the nuts over the top of the batter. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. There is no need to frost this cake; it is delicious as it is. You can, however, use your favorite frosting if desired. It is also good with a dollop of whipped cream on top.
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