MaMaw’s Chocolate Layer Cake

June 4, 2009 at 10:45 pm (Family Recipe Fridays)

This is one of those recipes that intimidates me with the first ingredient – shortening.  That’s Crisco, right?!  And then I read step two & it says “sift” and I know it’s all over.  So needless to say I’ve never actually tried this, but one of these days … I’m going to make a point of it. 

It’s a Chocolate Layer Cake the way my MaMaw (maternal great-grandmother) used to make it (or that’s what the family tells me anyways!). 

Here’s what you’ll need:

1 c. shortening

2 c. sugar

4 eggs

3 c. self-rising flour

1 c. milk

Here’s what you do:

Combine shortening & sugar.  Beat eggs approximately 1-1 1/2 minutes.  Then add to sugar & shortening.  Sift self-rising flour (one time).  Add milk.  Bake at 350 til done. 

A cake’s not really good without any icing, so if you want the Chocolate Icing to go along with it, then …

Here’s what you’ll need:

3 c. sugar

1 stick butter

 3/4 c. milk

1/2 c. cocoa

1 tsp vanilla flavoring

Here’s what you do:

Cook sugar, cocoa & milk over high heat, stirring constantly, until a softball stage is reached (whatever that means!!).  Place lid on mixture & cook for 3 minutes on reduced heat – WITHOUT removing the lid (do not let it boil over).

Remove from heat.  Add butter & vanilla.  Place pan in ice water & beat until spreading consistency.  Spread on cooled cake … and Enjoy!

For more Family Recipes or to link up to your own, visit Family Recipe Fridays at The Vanderbilt Wife.

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