Our Grandmothers' Recipes

1/4 lb butter 3 tsp cocoa 2 eggs, beaten 1 c sugar 1/2 c flour 1 c nuts 1 tsp vanilla dash of salt Melt butter and cocoa in double boiler.  Mix remaining ingredients; add butter and cocoa mixture.  Bake at 350 degrees until crisp crust forms on top, about 40 minutes. Frosting 1 c powdered sugar 3 tsp cocoa 2 TBS cream or milk 1 tsp butter 1/2 tsp vanilla Mix in double boiler until melted.  Pour over hot cake.

2 sticks butter 1/8 tsp salt 5 eggs 2 c sugar (or 24 Sweet & Low) 2 c all purpose flour 1 tsp vanilla 1 tsp lemon 1 tsp butter Cream sugar and butter.  Add rest of ingredients.  Bake at 325 degrees for 30 minutes.

1 box yellow cake mix 1 (3 3/4 oz) box instant vanilla pudding 1/2 c water 1/2 c rum 1/2 c vegetable oil 4 eggs Preheat oven to 325 degrees.  Grease and flour a bundt pan.  Mix first five ingredients.  Add eggs, beating after each.  Bake for 1 hour.  Remove from oven and poke holes in cake while still in the pan.  Pour glaze over cake and cool completely before removing from pan. Glaze: 1 stick butter 1/4 c rum 1/4 c water 1 c sugar Boil 1 minute, gently. 

aka Sheet Cake 1/2 c margarine 1/4 c cocoa 1 c water 2 c flour 2 c sugar 1/2 c buttermilk 2 eggs 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp vanilla Heat oven to 400 degrees.  Grease and flour 10x15 sheet pan.  Combine margarine, cocoa and water in saucepan.  Bring to a boil; remove from heat.  Sift flour and sugar into large mixer bowl.  Add chocolate mixture and beat at medium speed until blended.  Continue beating while adding buttermilk, eggs, soda, salt, cinnamon and vanilla.  Pour into prepared pan and bake in preheated oven for only 20 minutes.  (Cake may not appear to be done, but it is.)  Remove from oven, let cake remain in pan and frost with Cocoa Icing while cake is still hot.  Allow cake to cool thoroughly before cutting. Cocoa Icing 1 box (1 lb.) powdered sugar, sifted 1/2 c margarine, melted 1/4 c cocoa 6 TBS milk 1 tsp vanilla 1 c chopped pecans (optional) Combine sifted powdered sugar, mar...

Cake: 1 stick butter, softened 1 c sugar 4 eggs 1 can Hershey's Syrup 1 c flour 1 tsp baking powder miniature marshmallows 1/2 c pecans Frosting: 1/2 stick butter 2 squares bitter chocolate 1 1/2 c powdered sugar 1 egg 1 tsp vanilla Cream butter and sugar.  Beat in eggs, one at a time.  Add Hershey's syrup.  Mix in flour and baking powder.  Bake 30 minutes at 350 degrees in a 9x13 pan.  Leave in pan and sprinkle with marshmallows and pecans while cake is hot. In a sauce pan and over direct heat, melt butter and chocolate.  Beat in powdered sugar and egg.  Add vanilla.  Pour over the hot cake.

4 TBS butter 1 c sugar 1 tsp vanilla 1 square chocolate, melted 1 1/4 c baking powder 1/2 tsp salt 1/2 c milk plus 2 TBS 3/4 c walnuts or pecans 1 c brown sugar 1/4 tsp salt 2 c boiling water 1 1/4 c sugar 3 TBS cocoa Cream butter and sugar and add melted chocolate. Sift flour, 1/2 tsp salt and baking powder and add alternately with milk. Add the vanilla and nuts. Pour into 8x8-inch pan. Mix brown sugar, 1/4 tsp salt, boiling water, sugar and cocoa. Cover the cake mixture by dripping with a spoon. Bake 60 minutes at 325 degrees. Chill and serve topped with whipping cream.

1 stick oleo 1 c sugar 4 eggs 1 large can Hershey's Syrup 1 c flour 1 tsp baking powder miniature marshmallows 1/2 c pecans Cream oleo and sugar. Beat in eggs, one at a time. Add chocolate syrup. Mix in flour and baking powder. Bake 30 minutes at 350 degrees in a 9x13 pan. Leave in pan and sprinkle marshmallows and pecans over hot cake. Pour the icing listed below over this mixture. ICING: In a sauce pan and over direct heat, melt 1/2 stick oleo and 2 squares of bitter chocolate. Beat in 1 1/2 c powdered sugar and one egg. Add 1 tsp vanilla.

1 c brown sugar 1 c white sugar 2 eggs 1 c oil 2 1/2 c flour 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 c buttermilk 1 tsp soda 1 t vanilla 1 c coconut 1 c pecans Sift flour and mix salt, spices. Set aside. Cream sugars, eggs and oil. Beat the buttermilk andsoda well by hand. Add creamed mixture. Gradually add dry ingredients. Add vanilla, coconut and pecans. Mix and bake in layers or tube pan at 350 degrees for 50 minutes. Makes two 9" or three 8" layers. FROSTING: 1 (8 oz) pkg cream cheese, softened 1/2 stick butter, softened 1 box powdered sugar 1 c pecans, chopped 1 c coconut 2 tsp vanilla 2 TBS milk (may be added for spreading consistency)

2 TBS brown sugar 1 c butter 1 1/4 c white sugar 2 eggs 1 tsp vanilla 1 tsp cinnamon 1 c sour cream 2 c flour 1 1/2 tsp baking powder 1/2 tsp soda 1/4 tsp salt 1 c chopped pecans Bake in 9" tube pan in 350 degree oven for 50 minutes

CRUST: 1 1/2 c graham cracker crumbs 2 TBS sugar 1 1/2 tsp cinnamon 6 TBS melted butter Mix crust ingredients and pat into bottom and up sides of 10-inch spring form pan. FILLING: 3 (8 oz) pkg cream cheese 1 c sugar 3 whole eggs, well beaten 1/2 tsp vanilla Carefully pour mixture into pie shell and bake 20 minutes at 375 degrees. Remove from oven. Turn temperature to 500 degrees. TOPPING: 1 pt sour cream 3 TBS sugar 1/2 tsp vanilla Mix topping ingredients and pour over baked pie. Bake for 5 minutes. Cool and refrigerate.