As I was baking this cake this morning, I was trying to determine how long ago my friend Linda gave me the recipe. I'm thinking it must be at least 15 years that I've been making this particular chocolate cake at the request of my family. Funny thing is that, even after all those years, Ashlea and Tyler still refer to it as "Mrs. Morgan's Chocolate Cake." I think the frosting really makes this cake delicious, and it's almost better the next day.
2 cups sugar
1/2 cup shortening
2 eggs
1 t. vanilla
1 cup milk
1 T. vinegar
1 t. soda
2 1/2 cups flour
1/2 t. salt
1/3 cup cocoa dissolved in 3/4 cup hot water
Add the vinegar to the milk and let set for about 5 minutes. Cream the sugar and shortening in a mixing bowl. Beat in the eggs and vanilla. Add the soda to the milk mixture and pour into batter. Sift in the flour and salt, and then add the cocoa in hot water. Mix well. Bake in a 9" x 13" greased cake pan at 350 degrees for 40 to 45 minutes until done.
Frosting:
1/4 cup butter or margarine
1/4 cup milk
1 cup sugar
1/2 cup chocolate chips
1 t. vanilla
Mix margarine, milk, and sugar together in a saucepan and cook until mixture comes to a full boil. Remove form heat and add chocolate chips and vanilla. Beat until creamy. Pour over cake. The frosting will not be stiff until it cools.
I must give credit where credit is due. The recipe actually belongs to Aunt Fern. She is also responsibile for the "fabulous" peanut brittle recipe that comes from our kitchen, but sadly not from me.
ReplyDeleteRemember the peanut brittle wars that Marty and Joel used to have? I think they were actually using the same recipe and didn't know it. Good memories!
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