A damp, gloomy, gray day here. Another storm front is rolling in. The house is quiet except for the gentle snores of Joe the Cat collapsed in snooze mode at my feet. I know you my reader's would NEVER believe this but my brother-in-law, Jeff, accused me of being a chocoholic today via email. I am not a chocoholic! I can stop any time I want. Then I started thinking of all the scrumptious chocolate baked goods recipes I have. This one is definitely at the top of the list. I don't want to brag (well yes I do) but I stand alone in my generation as having mastered this cake recipe to taste exactly like Grandma Bach's.
Grandma Bach's Choclate Cakes dreessed for Mardi Gras with chocolate fudge and cherry buttercream frosting.
This cake is so good that my Uncle Tom's, (Grandma Bach's daughter Janie's husband) first words, upon arrival at a family party, were not greetings to the family members gathered, but "Where is the Grandma Bach's Chocolate cake?" We thought he was going to cry when he found out that I didn't bring it that year.
This cake is so good that when Sam and I went north to a funeral, I showed my wonderful Aunt Judy how to make it before we all went to the wake. I showed her how to make the chocolate fudge frosting between the funeral wake and the funeral mass. The frosting didn't turn out to be as thick and fudgy as Uncle Phil, Grandma Bach's youngest son loved, but that is another story for another time. Now Judy can make an awesome Grandma Bach's chocolate cake too.
Found in Grandma’s handwriting in a 1947 cookbook she gave me in 1975.
Makes 9” x 13” pan.
1 ½ cups sugar
¼ lb. butter
2 eggs
½ cup cocoa
½ cup milk
2 cups flour
2 teaspoon baking soda
1 cup hot water
1 teaspoon vanilla
1. Preheat oven to 3500F. Mix butter, sugar, eggs, and vanilla until smooth. Add milk. Blend in dry ingredients. Stir in hot water and mix until smooth. Pour into greased 13” x 9” pan. Bake for 25 to 30 minutes until toothpick comes out clean or top springs back at touch. Cool before frosting.
¼ lb. butter
2 eggs
½ cup cocoa
½ cup milk
2 cups flour
2 teaspoon baking soda
1 cup hot water
1 teaspoon vanilla
1. Preheat oven to 3500F. Mix butter, sugar, eggs, and vanilla until smooth. Add milk. Blend in dry ingredients. Stir in hot water and mix until smooth. Pour into greased 13” x 9” pan. Bake for 25 to 30 minutes until toothpick comes out clean or top springs back at touch. Cool before frosting.
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