People attending the History Convention love history but they also love chocolate cake. Our session ended with satisfied attendees as they licked their lips over this sweet treat. Leslie Christiansen demonstrated how to make Polly Rosenbaum's 100th Birthday Chocolate Cake from Tastes & Treasures cookbook. She gave several helpful hints to make baking easier and better tasting. Leslie also reminded us that family cultures and traditions often evolve around baking and cooking.
Polly’s 100th Birthday Chocolate Cake from page 136 Tastes & Treasures cookbook
Ingredients for cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1/2 stick (1 stick) butter
1/3 cup shortening
1/4 (heaping) baking cocoa
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
Chocolate Icing (page 137)
Directions for cake:
Preheat the over to 375 degrees. Mix the flour and sugar in a heatproof bowl. Combine the water, butter, shortening and baking cocoa in a saucepan and bring to a boil, stirring frequently. Pour the hot chocolate mixture over the flour mixture gradually, stirring constantly until smooth.
Mix the buttermilk and baking soda in a measuring cup until blended. Add the buttermilk mixture, eggs and vanilla to the chocolate mixture and mix well
Pour the batter into a greased and floured 9 X 13-inch cake pan. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Spread the hot icing over the top of the hot cake. Let stand until set.
