"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

Marj Barnetts Chocolate Cake Recipe

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This recipe for Marj Barnetts Chocolate Cake, by , is from Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Giles
Added: Thursday, December 11, 2008


1 c. cube butter
1/4 c. cocoa
1/2 c. oil
1 c. water
Bring to boil the above.

In a mixer:
2 c. sugar
2 c. flour
2 eggs
1/2 c. buttermilk
1 t. soda
1 t. salt
1/2 t. vanilla

Mix until blended pour in boiled mixture and run at medium speed for 4 or 5 minute's. Bake at 350 degrees until done.

Boil 1 cube butter
1/4 c. cocoa
1/4 c. milk
1 t. vanilla

Stir constantly as it burns easily. Take off heat and add 2 c. powdered sugar. Frost while the cake is hot.




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