Dark Chocolate Cake and Icing


Dark Chocolate Cake & Icing
3 c. cake flour
1 1/2 tsp. baking powder
 1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. good quality cocoa
2 1/2 c. strong coffee
1/2 c. butter, softened
1/3 c. vegetable oil
1 1/2 c. sugar
1 1/2 c. brown sugar
5 eggs
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
Sift flour, baking powder, baking soda & Salt.
Whisk coffee and cocoa together until smooth
Cream butter and oil for 1 minute.
Add both sugars; beat 10 minutes.
Add eggs; beat 5 m inutes
Add vanilla; blend well.
Alternately add coffee/cocoa mix and dry ingredients. Scrape the bowl often.
Divide into pans.
Bake for 25 minutes or until a toothpick inserted near the center comes out clean.
Cool completely.
2 3/4 c. confectioners sugar
6 Tbsp. cocoa
6 Tbsp. butter, softened
5 Tbsp. evaporated milk
1 tsp. vanilla
Mix together confectioners sugar and cocoa.
Cream the butter; add the sugar/cocoa mix and the milk.
Blend in vanilla.
You may need to add a bit more milk to get the right consistency.
**I always double the icing recipe because I love the icing!


My Best Fruitcake


My Best Fruitcake

1/3 c. good bourbon – plus more (or you can use rum if you prefer)
1 1/2 c. fruitcake mix
1 1/2 c. glace pineapple wedges
1 c. red cherries
1 c. green cherries
1 c. dried apples, chopped
1 c. dates, chopped
2 c. raisins
1 c. almonds, chopped
1 c. walnuts, chopped
1 3/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
1/2 c. butter, softened
5 eggs
2 Tbsp. molasses
1 tsp. cinnamon
1/2 tsp. baking soda

Take all your fruits and nuts and put them in a large bowl. Pour 1/3 c. bourbon over and mix it up. Let it stand overnight, stirring occasionally.

Measure the remaining ingredients into a large mixer bowl. Beat at low speed until blended; beat at high speed for 3 minutes. Stir in the fruit. DO NOT DRAIN. Grease and flour a 12 cup angel food pan. Press in there firmly.

Bake at 275 degrees for 3 to 3 1/2 hours.
Pour extra bourbon over the hot cake – however much you want.  Let it cool for 20 min. on a wire rack.
Now, invert in onto the rack and let it cool completely.
When cool, wrap in cheesecloth and set in container. Pour as much bourbon as you want over it. Wrap it up and then wrap in plastic wrap. Let it ripen for at least 3 weeks. Every few days, open it up and add a bit more bourbon.

Grandma’s Gingerbread


1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
2 1/2 cup flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 cup hot water
Cream butter; gradually add sugar, mixing well. Add egg and molasses, mixing well.
Combine dry ingredients; add to the creamed mixture alternately with the hot water – beginning and ending with the flour mixture – beat well after each addition.
Pour batter into lightly greased and floured 9-inch square pan.
Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.
Serve with whipped cream.
Makes 9 servings.