Cake," sent to the editors with the following:
of special note......
My dear grandmother died at the age of 97. In her belongings I found a marvelously simple recipe for a chocolate cake. It had no name ... she just called it "very good cake." She made it in a roasting pan, but I bake the cake in a fluted tube pan. I have been baking at least two cakes a month, or more if we go to a gathering. To her recipe I add 1/4 to 1/2 teaspoon oil of wintergreen. I always serve it with whipped cream or ice cream, but, like she said, "needs no topping." Here is the recipe.
Liz Brocher Smythe
Willamsport, Pennsylvania
Very Good Cake
Our Test Kitchen found this stir-together cake batter produced a deep, dark chocolatey cake with fine texture and tender crumb. And, yes, they loved it with whipped cream!
Prep: 15 minutes Baking: 45 min.
4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
4 teaspoons baking soda
2 cups salad dressing or mayonnaise
2 cups boiling water
2 teaspoons vanilla
Preheat oven to 350 Degrees F. In a large bowl, stir together flour, sugar, cocoa powder, and baking soda. In another bowl, stir together salad dressing, water, and vanilla. Add water mixture to flour mixture; stir until smooth. Spoon batter into a greased and floured 10-inch fluted tube pan. Bake for 45 to 55 minutes or until a wooden toothpick inserted into center of cake comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool.
Makes 16 servings.
Source: Better Homes & Gardens Hometown Cooking Magazine
June 2002 - Magazine no longer published.
Featured in "Your Letters," section of the magazine
Have not tried this yet, but will soon.
of special note......
My dear grandmother died at the age of 97. In her belongings I found a marvelously simple recipe for a chocolate cake. It had no name ... she just called it "very good cake." She made it in a roasting pan, but I bake the cake in a fluted tube pan. I have been baking at least two cakes a month, or more if we go to a gathering. To her recipe I add 1/4 to 1/2 teaspoon oil of wintergreen. I always serve it with whipped cream or ice cream, but, like she said, "needs no topping." Here is the recipe.
Liz Brocher Smythe
Willamsport, Pennsylvania
Very Good Cake
Our Test Kitchen found this stir-together cake batter produced a deep, dark chocolatey cake with fine texture and tender crumb. And, yes, they loved it with whipped cream!
Prep: 15 minutes Baking: 45 min.
4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
4 teaspoons baking soda
2 cups salad dressing or mayonnaise
2 cups boiling water
2 teaspoons vanilla
Preheat oven to 350 Degrees F. In a large bowl, stir together flour, sugar, cocoa powder, and baking soda. In another bowl, stir together salad dressing, water, and vanilla. Add water mixture to flour mixture; stir until smooth. Spoon batter into a greased and floured 10-inch fluted tube pan. Bake for 45 to 55 minutes or until a wooden toothpick inserted into center of cake comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool.
Makes 16 servings.
Source: Better Homes & Gardens Hometown Cooking Magazine
June 2002 - Magazine no longer published.
Featured in "Your Letters," section of the magazine
Have not tried this yet, but will soon.