My Mom Duwannas Cocoa Cakeby Cin Recipes

LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
• For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
• Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
• For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
• Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.

MY MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE MAYONNAISE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan.
• Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

MOM'S CHOCOLATE COCA-COLA CAKE & FROSTING

Steps:

• In a large bowl, mix together 2 cups flour, 1/2 tsp cinnamon, and 2 cups sugar.
• In a heavy saucepan combine 1/2 cup margarine or butter, 1/2 cup oil, 3 tbsp cocoa, and 1 cup coke. Bring to a boil. Pour over the dry ingredients mixed earlier. Mix until blended.
• In a small bowl, mix together 1/2 cup buttermilk and 1 tsp baking soda. Then add it to the mixture.
• Add 2 eggs and 1 tsp vanilla and beat inches Then fold in the marshmallows.
• Bake in a 13 x 9 x 2 inch pan for 30 to 35 minutes (or until a toothpick inserted in the middle comes out clean) in a 350 degree oven.
• For the frosting: Place 1/2 cup margarine or butter, 3 tbsp cocoa, and 5 tbsp coke in a saucepan and bring to a boil. Add the confectioners sugar and vanilla. Mix well. If it is too thick, and a drop or two more of coke.
• If you want the white 7 minute frosting: (These ingredients are not listed above!) In the top of a double boiler, combine 1 1/2 cups sugar, 1/4 cup + 1 tbsp cold water, 2 egg whites, 1 tbsp light corn syrup, and a dash of salt. Beat at a low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla and beat 2 minutes or until frosting is thick enough to spread.

DUWANNA'S PEANUT BRITTLE...MY MOM

Steps:

• Combine first 4 ingredients together in a 2qt. heavy-glass (corning) bowl on the stove. Stir, cook on high for 7 to 8 minutes, then add 1-Tablespoon of butter and 1-teaspoon of vanilla, while still stirring.
• Cook 2 more minutes on high (while still stirring), then remove and add 1-teaspoon of baking soda. Beat a minute, pour out onto cookie sheet (or marble serface), leave until cooled. When cooled break apart into different size pieces and ENJOY!!!

MY MOM, "DUWANNA'S COCOA CAKE"...BY CIN

Steps:

• Her Cake: preheat oven to 350°F Mix together well, pour into greased and floured 9x13" baking pan. Bake about 20 minutes, or so. When baked remove from oven and poke holes in the cake with a wooden spoon, (so hot frosting will sink into cake).
• Her Frosting: Bring butter, cocoa and milk to a boil; add powdered sugar and vanilla then beat until smooth. Spread warm frosting over hot cake right out of the oven, serve warm (best served with Chocolate Ice Cream when you have it). *******************
• Story of Mom's Cake by: Cindy (Poling) Strawser written in 2007: I won 1st place for both my story and Mom's Recipe in a contest "Love You Mom". It was published in the...'EXTREME WOMAN MAGAZINE'; Mothers Day 2007
• "Duwanna's Cocoa Cake" This is a recipe of a cake and frosting that was my Fathers favorite. When we were living on the Farm...in the early 50's. I can remember my Mother baking this cake every night for supper. My Fathers favorites were ''Breakfast, and Dessert after Supper". When we moved to the Farm at Hickory Creek we moved into a house that was built to be a Church house. It had no running water inside, but had a well outside the back door. Therefore it had no indoor bathroom either, just a ''3-hole'' outhouse. It did have electricity though.
• Our bedrooms were the 3-Sunday School rooms, the Sanctuary was our living and dining room, the only room with heat), the kitchen was put in the Choir room. I was about 9 by the time Daddy fixed a pump in the kitchen, hooked to the well out back, and put a bathroom in the room that used to be the Preachers office. The house was full of love...and people. There was Dad, Mom, my Brother, Dads Mother, Moms Father and Mother and me.
• My Mother got up early and made us bacon, eggs, biscuits and gravy every morning. Saving the bacon drippings to bake her cake every evening. Every night when Mom put supper on the table she'd put her ''CoCoa'' cake in the oven, so it would be done when we finished eating. She'd frost it right out of the oven and we'd have that wonderful moist warm cake every night. My Dad loved all things chocolate...he'd say, "I want my chocolate cake with chocolate ice cream and I prefer it in a brown bowl". My Moms smile would go from ear to ear as she beamed.
• If you make this humble cake, I hope you enjoy it as much as my family did.