Grandmama's Recipes

Cake

• 1 cup unsifted unsweetened cocoa (80 g)
• 2 cups boiling water (473 g)
• 2¾ cups sifted all-purpose flour (330 g)
• 2 teaspoons baking soda
• ½ teaspoon salt (5.3 g)
• ½ teaspoon baking powder
• 1 cup butter, softened (227 g)
• 2½ cups granulated sugar (450 g)
• 4 eggs
• 1½ teaspoons vanilla extract

Frosting

• 1 package (6 oz) semisweet chocolate pieces
• ½ cup light cream
• 1 cup butter
• 2½ cups unsifted confectioner's sugar (281 g)

Filling

• 1 cup heavy cream
• ¼ cup unsifted confectioner's sugar
• 1 teaspoon vanilla extract

To Bake

1. In a medium bowl, combine cocoa with boiling water, mixing with a wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350° F. Grease well and lightly flour three 9×12 inch layer cake pans.
2. In the large bowl of an electric mixer at medium-high speed, beat butter, sugar, eggs, and vanilla, scraping the bowl occasionally, until light — about 5 minutes. At low speed, beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture.
3. Do not overbeat (for a lighter, airier texture, beat all by hand). Divide evenly into pans; smooth tops. Bake 25–30 minutes or until surface springs back when gently pressed with a fingertip. Cool in pans 10 minutes. Carefully loosen sides with a spatula. Remove from pans. Cool on racks.

Frosting

In a medium saucepan, combine chocolate pieces, cream, and butter; stir over medium heat until smooth. Remove from heat. With a whisk, blend in 2½ cups confectioner's sugar. Pour into a bowl and place in the refrigerator to harden to spreading consistency (until it holds shape).

Filling

Whip cream with sugar and vanilla; refrigerate. To assemble cake: on a plate, place a layer top side down; spread with half the whipped cream. Place second layer top side down; spread with rest of whipped cream. Place third layer top side UP.

To Frost

With a spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Add pecans to top as desired. Refrigerate at least 1 hour before serving. To cut: use a thin-edged sharp knife; slice with a sawing motion.

Plain Pastry

For one 8–9" double-crust or lattice-top pie, or two single-crust pies.

• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• ⅔ cup shortening
• 5–7 tablespoons cold water

Sift flour and salt together; cut in shortening with a pastry blender till pieces are the size of small peas. (For extra-tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like small peas.) Sprinkle one tablespoon water over part of mixture. Gently toss with a fork; push to side of bowl. Repeat till all is moistened. Form into a ball. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge till ⅛ inch thick.

To Bake Single-Crust Pie Shell

Fill pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with a fork. (If filling and crust are baked together, do not prick.) Bake at 450° F for 10–12 minutes or till golden.

Chocolate Pie Filling

• 1 cup sugar
• 3 tablespoons cornstarch (or ⅓ cup flour)
• ¼ teaspoon salt
• 2 squares baker's unsweetened chocolate
• 2 cups milk
• 3 slightly beaten egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 9" baked pastry shell

Method

1. In a saucepan, combine sugar, cornstarch, chocolate, and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.
2. Stir a small amount of hot mixture into yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla.
3. Pour into cooled baked pastry shell. To prevent skin from forming on surface of filling, put waxed paper directly on top of filling. When completely cool, top with whipped cream.

Cookies

• ½ cup butter or oleo
• 1 cup sugar
• 2 eggs
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla
• 2 cups enriched flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ cup lemon juice
• Red-tinted sugar, for sprinkling

Method

1. Cream butter to soften, then thoroughly cream together butter and sugar. Add eggs, lemon peel, and vanilla; beat well.
2. Sift together flour, salt, and baking soda. Add alternately with the lemon juice to the creamed mixture.
3. Drop by rounded teaspoon onto a greased cookie sheet. Sprinkle with red-tinted sugar.
4. Bake at 350° F for about 10 minutes.