"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

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Baker's Semi-Sweet Cake Recipe

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This recipe for Baker's Semi-Sweet Cake, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Linda Vilcone
Category:
Category:
Ingredients:  
Ingredients:  
3 squares Baker's Semi-Sweet Chocolate
1 C. boiling water
2 C. granulated sugar
2-1/2 C. Cake Flour, sifted
1 tsp. baking soda
1 tsp. salt
1/2 C. Crisco shortening
1/2 C. sour milk or buttermilk
2 eggs
1 tsp. vanilla extract
Directions:
Directions:
Melt chocolate in 1 cup boiling water, let cool. Beat sugar and crisco until light and fluffy. Sift dry ingredients together and alternately add dry ingredients and chocolate to mixture. After all is incorporated, beat well for 2 mins. Add the sour milk or buttermilk and 2 eggs and beat one min. more. Add vanilla, beat another minute. Bake in a greased 9x13 pan for 30 to 40 mins. at 350.

Icing:
2 C. sifted confectioner's sugar
1/4 tsp. salt
1 egg
1/3 C. Crisco shortening
2 squares semi-sweet chocolate, melted
Beat egg and shortening until fluffy. Add melted chocolate and salt, mixing well. Beat in confectioner's sugar and beat until smooth. Frost top of cake.

If you're worried about the egg in the frost, just leave it out. I'm sure you really won't miss it. You might need to add a little water in its place to make it spreading consistency.
Personal Notes:
Personal Notes:
Mom hand wrote this recipe and the paper is very yellowed, so it must be a fairly old recipe.

 

 

 

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