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Martha Kirkeby's Chocolate Cake Recipe

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

Contributor:  
Contributor:  
Donna Kirkeby Willadsen
Added: Friday, October 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. sugar
1/2 C. lard (She ALWAYS used lard for anything needing shortening!)
1/2 tsp. salt
1 egg
1/3 C. cocoa
1/2 C. boiling water (approximate)
1/2 C. top milk (pre-homogenized days recipe)(I think this could be translated light cream or half-n'half)
1-1/2 C. flour
1 tsp. vanilla
1 tsp. soda (dissolved in part of cocoa mixture)

Directions:
Directions:
Cream together first 4 ingredients until light and fluffy.
Measure cocoa in cup measure. Fill cup with boiling water and let set. Fill again with the top milk and stir in the soda.
Add alternately with the flour to creamed mixture.
Stir in vanilla. Bake in a 9" square pan for 35 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
1 hour or less.
Personal Notes:
Personal Notes:
Mother used to make chocolate cake in the days before cake mixes. She said this kept well, but we never found out because a 9x9" cake went pretty fast!

 

 

 

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