a little of each

A family's cookbook

Miracle Whip Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 1:08 pm
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“This is a nice, moist chocolate cake,” Nana Hazel.

 

Ingredients and Directions

2 cups flour

1 cups sugar

4 Tbl cocoa

2 tsp baking soda

 

Sift together.

 

Then add:

1 cup cold water

1 cup Miracle Whip

1 tsp vanilla

 

Bake in a greased oblong pan at 350 degrees for 35-40 minutes. Cool and frost with cream cheese frosting.

 

Chocolate Chip Cake

Filed under: Desserts — alittlemoreofeach @ 12:55 pm
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This recipe was originally made by Nana Betty but now it is a favorite of Emily, minus the nuts, of course!

 

Ingredients

½ pound butter

2 cups sugar

4 eggs

2 cups sour cream

2 tsp vanilla

4 cups all-purpose flour

3 tsp baking powder

3 tsp baking soda

2 cups chocolate chips

1 cup sugar

2 tsp cinnamon

 

Directions

Cream butter, two cups sugar and eggs. Fold in sour cream. Add sifted flour, baking soda and powder and beat well. Pour half of batter into a well-greased tube pan. In a small mixing bowl, combine chips, one cup sugar and cinnamon. Spoon half of chip mixture over cake batter. Pour remaining batter over this. Top with remaining chip mixture. Bake at 350 degrees for 50 minutes.

 

Richmond Frosting

Filed under: Desserts — alittlemoreofeach @ 12:42 pm
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Richmond Frosting

This rich, chocolate cake frosting has the consistency of a pudding.

It is paired with the 1 2 3 4 Cake in the images.

Richmond Frosting

Ingredients

½ cup sugar

1 ½ Tbl cornstarch

1 oz chocolate square

dash of salt

½ cup boiling water

1 ½ Tbl butter

½ tsp vanilla

Directions

Mix sugar and cornstarch, add chocolate and salt. Add boiling water and cook until mixture thickens, stirring constantly. Add butter and vanilla. Spread on cooled cake while frosting is hot.

 

Mocha Frosting

Filed under: Desserts — alittlemoreofeach @ 12:40 pm
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Ingredients

¼ cup butter

3 oz cream cheese

1 tsp vanilla

¼ cup milk

3 tsp cocoa

1 tsp instant coffee

4 cups confectioners sugar

 

Nana did not include any instructions with this recipe.

 

Black Bottom Pie December 20, 2012

Filed under: Desserts — alittlemoreofeach @ 9:02 pm
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Ingredients

    For the Crust

    • 14 crisp ginger cookies
    • 5 tablespoons melted butter

    Basic Filling

    • 1 3/4 cups milk
    • 1 tablespoon cornstarch
    • 4 tablespoons cold water
    • l tablespoon gelatin
    • ½ cup sugar
    • 4 egg yolks
    • pinch of salt

    For Chocolate Layer

    • 2 squares melted chocolate
    • 1 teaspoon vanilla

    For Rum-Flavored Layer

    • 4 egg whites
    • 1/8 teaspoon cream of tartar
    • ½ cup sugar
    • 1 tablespoon rum

    Topping

    • 2 tablespoons confectioners’ sugar
    • 1 cup whipping cream
    • Grated chocolate

    Instructions

    For the Crust

    Roll out the cookies fine. Mix with the melted butter. Line a nine-inch pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake ten minutes in a slow oven to set.

    For the Pie

    Soak the gelatin in the cold water. Scald the milk; add one-half cup sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon. Stir in the dissolved gelatin. Divide custard in half.

    To one half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust.

    Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding half of sugar slowly, Blend with the cooled custard. Add one tablespoon rum. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand over-might. When ready to serve, whip the heavy cream stiff, adding two tablespoons confectioners’ sugar slowly. Pile over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate.

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