| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
c |
(scant) sugar |
| 4 |
|
Eggs |
| 2 1/2 |
c |
Flour |
| 1 |
pn |
Salt |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Soda |
| 6 |
|
Squares German chocolate |
| 3 |
tb |
Vanilla |
| 1 |
|
Box (1-lb) powdered sugar |
| 1 |
tb |
(heaping) cocoa |
| 1/4 |
c |
Butter |
| 6 |
tb |
Cold coffee |
| 1 |
ts |
Vanilla |
|
|
Grated pecans |
INSTRUCTIONS
ICING
Cream butter & sugar. Add eggs & beat well. Add flour sifted with a pinch
of salt. Add buttermilk & soda. Mix well. Melt chocolate & add it with
vanilla to batter. Mix well. Pour into a greased & floured 9x13x2-inch pan
& bake at 300 for 30 minutes. Cook & frost. ICING: Cream sugar, butter &
cocoa. Add coffee & vanilla & beat until smooth. Spread on cooled cake.
Sprinkle grated nuts on top.
MRS. W.F. MC CARTY
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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