Wednesday, January 27, 2010
Today's recipe is a another family recipe. This was one of my great aunt Bessie's recipe. My mother insists that my Aunt Bess was one of the finest cooks that has ever existed. Aunt Bess lived next door to one of my other aunts (Aunt Ruby). When I'd go stay over there, we always "stayed" with Aunt Ruby, but we would go visit with Aunt Bessie. I guess because Aunt Ruby didn't ever have children and she would let us do anything we wanted:) When the day would start to heat up, we would walk across the yard to Aunt Bess's house. There was always something cooking. I can remember sitting outside and playing with an old timey egg beater in the pea- graveled area in front of her back porch. I would have never thought of using an old egg beater to play with the gravel, but it was great fun. Those ladies make up memories that I will carry with me for a lifetime. Thank goodness I am able to look back at fond memories of innocence when I wanted nothing more than to be an adult. To think what I'd give now for a few moments with an old egg beater in a gravel driveway.
Now that I am done longing for my childhood... the recipe. This is a very mild chocolate pound cake. Old fashioned chocolate pound cakes did not use a lot of melted chocolate (which makes a dark chocolate cake). Most likely because the cocoa was much less expensive. The cocoa gives a nice light chocolate flavor and a beautiful color. Almost the color of creamed coffee. Make this cake today and you have permission to reminisce about your childhood as well. Enjoy!
Aunt Bessie's Old Fashioned Chocolate Pound Cake
2 sticks butter or oleo
½ cup shortening
3 cups flour (all purpose)
⅓ cup cocoa
3 cups sugar
½ tsp baking powder
¼ tsp salt
1¼ cup sweet milk
1 TBSP vanilla
Cream shortening, butter(or oleo) and sugar. Add eggs one at a time beating after each addition. Sift together flour with cocoa, salt and baking powder. Add a bit of flour, alternating with milk until all milk and flour are added. Add vanilla. Bake in a tube pan. 325 degrees for 1 hour or until an inserted toothpick comes out clean.
Posted by Sinful Southern Sweets at 6:47 AM