"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Molly Cake, by Jana Campbell, is from Snow Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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.
Icing: 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.
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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