My Aunt Wyvoma Blalock save this recipe to me about 1 5 years aso. It is always a favorite at family gatherinss and especially with. Our Grandmother makes this cake for special occasions and holidays. It is delicious. Grandmother's Aunt Esther Carter Neale always made this special cake for Grandmother, Aunt Ann and Uncle Tommie when they were children.
Grandmother: Agnes Carter Riley Grandaughters: Jennifer Riley Gillespie and Jill Riley Story my cousin Charlie Pessy Nichols KY Rich I. Chocolate Cake Chocolate Steam Cake 2 TBS. cocoa 1 water 1 stk. butter 14 Crisco 2 plain flour 2 sugar, Cream together: 2 cups sugar 34 cup butter flavored Crisco Sift together: 2-12 cups self rising flour 12 cup cocoa Combine 2 eggs beaten, 1 cup Buttermilk 2 tsp. baking soda Add flour mixture to the shortening and sugar, alternately with the egg and milk mixture.
When all the ingredients are used add 1 cup of boiling water. Line two iron skillets with wax paper and cook at 325 degrees in oven unti I a toothpick comes out clean. Sift flour and sugar together and set aside. In a saucepan melt butter, Crisco cocoa and water. Bring to a boil and pour overt flour and sugar mixture.
Stir only until mixed well. Add: I stk. butter, 12 buttermilk, 1 tsp. soda, 2 beaten eggs, 1 tsp! vanilla. Stir only until mixed well and butter is melted.
Pour into a greased 9x1 3 pan. Bake at 350 for 30 minutes. Icing 1 stk. butter 6 TBS. milk 1 tsp.
vanilla 2 TBS. cocoa 1 box powdered sugar 1 chopped pecans Mix cocoa and milk in a sauce pan. Bring to a boil stirring constantly. Remove from heat and add powdered sugar, vanilla and nuts. Ice cake as soon as it is removed from oven.
Cover pan with lid or foil and wrap a a wet towel around this for at least one hour. Cake will be very moist. 3 Tbs. Syrup 1 stick oleo 3 Cups sugar 13 cup cocoa 34 cup milk 2 tsp. vanilla Cook until it forms a soft ball in water add vanilla and beat.
Spread icing between layers and on top. Happy Cooking! Granny's Fruit Cake Don't open oven. When done let set in pan over nisht. Take out of pan and off of paper. Wrap in plastic wrap and put in plastic cake keeper, Best to freeze and serve later.
The former in freezer the better tasting. Recipe submitted by Connie Barnes MayfieldKY Recipe from Mother, Mary Griffith (no substitutions) 1 Pound of Real Butter 2 sugar 8 large brown eggs 4 plain all-purpose flour 2 oz. pure lemon flavoring 14 tsp salt 1 tsp baking powder 1 lb. red 1 lb green candied cherries 1 lb, yellow candied pineapple 1 lb. pecans chopped In large mixing bowl cream butter and sugar Add to this eggs-one at a time.
Mix together 3 cups of flour, salt, baking powder add this to creamed butter, sugar and egg mixture. Slowly add all the lemon flavoring to this mixture. In a big mixing bowl, put fruit and chopped pecans. Use one cup of flour to cover well. Add the creamed butter mixture tp the big mixing bowl of fruit and pecans.
Mix real well with a large spoon. Bake in a large tube pan-grease with solid shortening real well. Cut a circle to line the bottom of the tube pan from a brown grocery bag. Also cut a liner fa the sides about 4" in height from the same brown bag. Spoon into lined tube pan.
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