Sep 13 # 1 of 1
½ cup butter, softened
1 cup sugar
½ cup Canola oil
1 cup sweet milk
2 cups flour
2 t baking powder
Pinch baking soda
Preheat oven to 350 degrees.
Beat butter and sugar together until creamy. Add sugar; continue beating until light and lemon colored. Add Canola oil and mix well. Mix dry ingredients together, add dry ingredients and milk alternately. Place in two layer cake pans and bake 30 minutes or until toothpick comes out of center clean.
THIS CAKE IS FROM AN OLD, OLD COOK BOOK. THE BOOK IS SO OLD THERE WERE NO DIRECTIONS FOR MIXING. THE RECIPE DOES NOT CALL FOR VANILLA. DO NOT ADD IT. THE CAKE IS BEST MIXED BY HAND, NOT WITH AN ELECTRIC MIXER. IT HAS THAT OLD-FASHIONED TEXTURE AND TASTE. IT IS WONDERFUL. THE RECIPE CALLS FOR BUTTER AND LARD, I CHANGED IT TO CANOLA OIL BECAUSE FOR HEALTH PURPOSES. MsMai
Glossy Chocolate Frosting (from 1950 Cook Book) THIS IS A WONDERFUL ICING CAN ALSO
USE FOR BOSTON CREAM PIE, ECLAIRS, ETC.
Mix thoroughly in 1-qut. Saucepan:
1 cup sugar
4 tablespoons cornstarch
1 cup boiling water
2 sq. (2 oz) baking chocolate, cut in pieces
½ t salt
Cook over medium heat until mixture thickens, stirring frequently. Remove from heat. Stir in:
4 tablespoons butter
2 teaspoons vanilla extract
Spread on cake when frosting cools to tepid.
Can add the following if you so desire:
Nuts on top and sides of cake
Crush ¼ lb. peanuts or almond brittle stir into frosting before spreading
Shredded coconut can be added to frosting before spreading
Crush 6 sticks pepper mint candy and stir in before spreading
TODAY WE HAVE WONDERFUL INGREDIENTS ON THE MARKET THAT COULD BE ADDED, CHOCOLATE CHIPS, ETC