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German Chocolate Cake
Helen Nottingham
1 pkg. Baker’s German sweet chocolate
½ cup boiling water
2 cups sugar
1 cup butter
4 eggs, separated
1 tsp. vanilla
½ tsp. salt
1 tsp. soda
2 ½ cups sifted cake flour
1 cup buttermilk
Coconut-Pecan Frosting
3 egg yolks
1 cup evaporated milk
1 cup sugar
1 Tbsp. flour
¼ lb. ( 1 stick) margarine
1 tsp. vanilla
1 ½ cup coconut
1 cup pecans
Melt chocolate in the boiling water. Cool.
Cream butter and sugar together until light and fluffy.
Add egg yolks, one at a time, and beat well after each addition.
Add the melted chocolate and mix well.
Sift together the salt, soda and flour.
Add these alternately with the buttermilk to chocolate mixture, beating well.
Beat egg whites until stiff peaks form.
Fold into batter.
Pour into three eight-inch or nine inch cake pans or into one 9” x 13 “ oblong pan.
Bake at 300 degrees until done, about 45 minutes.
Frost tops only with coconut pecan frosting or any other favorite frosting.
Whipped cream may be used if preferred.

Mama’s Spoon Bread
Helen Nottingham
1 pint milk
½ cup plus 1 Tbsp. yellow cornmeal
½ tsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3 egg yolks
3 egg whiles
2 Tbsp. fat
Stir cornmeal in the milk and cook in double boiler until the consistency of mush.
Add the baking powder, sugar, salt and melted fat.
Beat the egg yolks and add to cornmeal mixture.
Beat the egg whites and fold into first mixture.
Pour into a hot greased dish and bake at 425 degrees for 30 minutes.
Serve from dish in which it was baked.
Serves 6.

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