"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Molly Cake Recipe

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This recipe for Molly Cake, by , is from Snow Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jana Campbell
Added: Thursday, October 30, 2008


1 C oil
1 C buttermilk
2 C flour
2 C sugar
1/2 C cocoa
1 tbsp soda
2 eggs
Pinch of salt
1 C boiling water

For low calorie/low fat substitute as follows:
1 C applesauce for the oil
1 C lowfat buttermilk for the regular buttermilk
1 container of Egg Beaters for 2 eggs
Note: You can't tell the difference in the cake.

1 C sugar
1 C water
2 big tbsp cocoa
3 tbsp cornstarch dissolved in a bit of water
1 tsp butter
1 C chopped nuts (optional)

Per Slice:
Original Cake: 287 calories and 12.5 fat grams
Special Cake: 187 calories and 0.6 fat grams

Put all ingredient EXCEPT water in bowl and beat for 4 minutes; add boiling water and beat for 4 more minutes. Bake in oblong pan at 350 for 45 minutes.

Icing: Bring sugar, water and cocoa to boil; add 3 tbsp of cornstarch dissolved in water. Boil until thick. Remove from heat and add a tsp of butter and chopped nuts. Put hot icing on hot cake.

Personal Notes:
Personal Notes:
This recipe came originally from Molly Smith, wife of Jack Smith (son of Aunt Agnes Maltby Smith) but is more closely associated with Okie Grandma (Ann Maltby). Tricia (Campbell) Fesler developed the low calorie version.




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