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- chickenandeggcookbook.com
2 Cups Sugar 1/2 Teaspoon Salt 2 Eggs 1 Cup Buttermilk Or Sour Milk 3/4 Cup Shortening 2 Teaspoons Baking Soda 3 Cups Cake Flour, Sifted 1 Cup Water, Boiling 1/2 Cup Cocoa
Cream sugar and shortening. Add eggs, one at a time, and beat well. Sift together flour, cocoa and salt. Add dry ingredients alternately with buttermilk or sour milk. Beat until smooth. Dissolve baking soda in boiling water and add last. Mix until well blended. Bake in three layers or a large loaf pan at 350 degrees, about 40 minutes for layers and an hour for loaf. This cake batter is quite thin. It makes a large, moist, delicious cake.
1950s Recipe - Ruth Jacobs
Calla Ferre - Santa Cruz County Fair: 1st Place (1985)
April Ferre - Santa Cruz County Fair: 2nd Place (1997-1998)
"Mom would make this in a 9x13 pan and top with Seven Minute Frosting, usually for a Memorial Day barbecue." - Calla Ferre
"I got this recipe from Ruth, my best friend in Oregon. She was a dental assistant and her husband was the coach at the local high school. Our families did a lot together; we would go camping often. We were also both members of Beta Sigma Phi, and she brought this to one of our parties." - Jean Hansen
"I got this recipe from Ruth, my best friend in Oregon. She was a dental assistant and her husband was the coach at the local high school. Our families did a lot together; we would go camping often. We were also both members of Beta Sigma Phi, and she brought this to one of our parties." - Jean Hansen
