| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
c |
Allpurpose flour |
| 1/2 |
c |
Shortening |
| 1 |
|
Stick butter |
| 4 |
tb |
Cocoa |
| 1 |
c |
Water |
| 2 |
|
Eggs; slightly beaten |
| 1/2 |
c |
Milk |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Butter |
| 6 |
tb |
Milk |
| 4 |
tb |
Cocoa |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Box confectioners' sugar; (16 ounce) |
| 1 |
c |
Nuts; (optional) |
INSTRUCTIONS
INGREDIENTS FOR CAKE
INGREDIENTS FOR ICING
Preheat oven to 400 degrees. In a large bowl, combine the sugar and
flour. In a saucepan combine and melt together the shortening,
butter, cocoa and water. Bring to a boil.
Add the melted ingredients to the sugar and flour. Add the eggs, milk,
baking soda, cinnamon and vanilla. The batter will be thin. Pour into
a lightly greased 11 x 16inch pan. Bake for 25 minutes.
Start making the icing 5 minutes before the cake is done and ice the
cake immediately after removing from the oven. To prepare icing, in a
saucepan combine the butter, milk and cocoa, and bring to a boil.
Remove from the heat and add the vanilla, confectioners' sugar and
nuts. Spread on the cake.
Makes 8 servings.
Note: Elinor Donahue says this recipe has been a family favorite for
over 27 years. There are over 14 birthdays a year in her family and
this cake is always requested.
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