"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mother's Chocolate Cake Recipe

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This recipe for Mother's Chocolate Cake, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly McCreless Boonarkat
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
2 cups sifted flour
1 cup water
1 stick margarine
4 Tbsp cocoa
1/2 cup shortening
2 eggs
1 tsp baking soda
1/2 cup buttermilk
1 tsp cinnamon

Frosting:
1 stick margarine
4 Tbsp cocoa
1/3 cup milk
1 box powdered sugar
1 cup pecans
1 tsp vanilla

Directions:
Directions:
Combine sugar and flour and set aside. Dissolve baking soda in buttermilk. Combine water, margarine, cocoa, and shortening, bring to a boil and remove from heat. Add flour and sugar mixture and blend well. Add eggs, buttermilk, and cinnamon. Pour into a greased and floured 9x13 pan. Bake at 375 degrees for 25-30 minutes or until top springs back when touched. Do not remove from pan.

Frosting:
Bring margarine, cocoa, and milk to a boil. Remove from heat and blend in sugar nuts and vanilla. When smooth spread on warm cake.

Personal Notes:
Personal Notes:
My Mother (Shirley Sharp) made this cake for our family and it was always a favorite.

 

 

 

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