100 Year Soft Chocolate Cake
INGREDIENTS:
Cake:
- 2 cups sugar 1 cup shortening
- 2 eggs 2 cups flour
- 1/2 cup cocoa. 1/2 tsp. salt
- 1 cup buttermilk. 1 cup boiling water
- 2 tsp. baking soda. 1 tsp. vanilla
Icing:
- 2 cups sugar 1/2 cup cocoa
- 1/2 cup milk. 1/2 cup margarine
- 1 cup pecans, chopped. 1/2 tsp. vanilla
INSTRUCTIONS:
Cake:
Cream together sugar, shortening, and eggs. Beat well. Sift together 3 times flour, cocoa, and salt. Add and mix well buttermilk, boiling water, baking soda, and vanilla.
Spread into a greased 13″x9″x2″ baking pan. Bake at 350 degrees for 30 minutes.
Icing:
Mix together in medium saucepan sugar, cocoa, milk, and margarine. Boil 1 minute. Add pecans and vanilla.
Leave this thin like syrup and pour over cake while icing is hot; reheat if needed. Will form a sweet glaze.
Submitted from family of Evelyn I Fox
daughter of Etta Valyda Eckert Goodew
Grandma’s Buns
Every one knows that Grandma’s buns were SO GOOD! Some of the family has been able to master making them. So we thought we would share the recipe.
Grandma Eckert’s Overnight Buns
Mix together and set aside to dissolve.
2 pkgs dry yeast * 1 C warm water * 1 T sugar
Mix and set aside
Sponge
1 1/2 qts potato water (luke warm) * Scant 2/3 c sugar * heaping T (1 3/4 T) salt * 2 1/2 T lard
Add the yeast mixture and stir.
Add enough flour so that is is thick like pudding. Let it raise till double in size.
After it has risen, in a large dish pan mix for buns:
6 big cups sponge * 6 cups cold water * 3 cups sugar * 2 T salt * 9-10 T shortening (kind of make them rounded)
Mix it all together. Add flour so dough is so you can knead it. Turn on floured bread board and knead it really well. Keep adding flour till it is only a little sticky. Put in a greased dish pan, grease the top of the dough and cover. Let raise all day. In the evening, make the rolls and put on greased cookie sheets. Grease your hands when you make out the buns. The rolls should be the size of a hen’s egg or large walnut and leave space in between each roll. cover and let raise over night. Bake at 350 degrees in the morning. It will make over 100 buns.
(Grandma Eckert baked at 375 for 15 min)
Add more flour to the left over sponge, kneed it and let it raise till double in size. In afternoon make loaves of bread or rolls if you would like. Let raise and bake them off at 350 degrees.
Billie Goodew
daughter-in-law Etta Valyda
Mother Eckert’s Buns
Sponge
2 c potato water. 1/2 c mashed potatoes
pinch of salt. 2 T sugar
1 pkg yeast
Have potato water luke warm. Flour to make medium thick. Let raise and measure cups to make bread or buns.
Buns
1 c bread sponge. 1 c water cold
1/3 c shortening. 1/2 c sugar
salt
make a soft dough and shape for buns
For larger batch:
4 c sponge. 4 c cold water
1 1/3 c lard. salt
1 1/2 c sugar
Mother Effie Eckert
Pineapple Sticky Buns
3/4 c drained crushed pineapple
1/2 c melted butter
1/2 c brown sugar
1 t cinnamon
Mix and put in 12 muffin tins
Mix up a batch of baking powder bisquits and put offer the top of the pineapple mixture.
Bake 350 til done
Etta Valyda Eckert Goodew
Refrigerator Buns
disolve 2 cakes yeast in 1/2 c warm water
Mix 2/3 c shortening & 1/4 c sugar
Pour 1 c hot water over shortening & sugar
Beat 2 eggs. Add 1 c cold water
Now add yeast and water. Add 2 T salt and 3 1/2 c flour to yeast mixture. Stir well, then add 3 1/2 c more flour and mix. Don’t have to knead very much.
Grease well. Be sure to put in well greased pan. Place a piece of wax paper over top of pan. Be sure to leave in refrigerator 2 hours before making buns. If rises too high, mix down. When baking buns, take out and form buns. Let double in size before baking, at least 2-4 hours. Bake at 400 oven till brown.
Lillian Eckert Johnson
Pie Crust
1 c flour
1/2 c Crisco or shortening
2 1/4 c cold milk or water
1/2 tsp salt. (Add salt before milk)
Bake at 425 for 15 – 20 min.
For apple pie, then turn oven to 375 or 400 depending on how brown you like crust.
I lay a piece of aluminum foil over pie, if crust is getting too brown.
To make 4 crusts, use
2 c flour
1 c Crisco
1 t salt
1/2 c cold water
Etta Valyda Eckert Goodew
CHOCOLATE REVEL BARS
1 c. butter 2 eggs 2 1/2 c. flour 1 tsp salt 2 c. brown sugar 2 tsp vanilla 1 tsp soda 3 c. quick oatmeal
Chocolate Filling:
12 oz. chocolate chips 15 oz. can sweetened condensed milk 1 c. chopped nuts 2 T. butter 1/2 tsp salt 2 tsp vanilla
Mixing directions:
Cream butter and sugar till fluffy. Mix in eggs and vanilla. Sift dry ingredients together and stir in oatmeal. Then add to creamed mixture and set aside.
Mix chocolate chips, milk, butter, and salt in top of double boiler and melt. When smooth, add nuts and vanilla. Spread 2/3 oatmeal mixture in bottom of pan; cover with chocolate mixture. Dot with remaining oatmeal mixture and bake.
Time: 25-30 min. Degrees: 350 Pan Size 15 1/2″ X 10 1/2″
Joann Fox, daughter of Evelyn Fox
grand-daughter of Etta Valayda
GREEK SPAGETTI
- 2 lbs uncooked Vermechille noodles– cook as directed and drain (I used linguine noodles)
- 1 pkg chopped spinach-drain well
- 2 cans cr of chicken and 2 cans of celery soup
- 4 cans chicken broth
- 1 cup sour cream
- 1 cup mayo
- 1 onion-chopped
- 4 celery stalks-chopped
- 1 chopped green or red pepper (opt)
- 6 cups chicken– I think I used more
- 4 cups co-jack cheese
- lemon pepper and bread crumbs for topping (opt)
Mix all together and bake at 300, 1 hour or longer
This makes a huge recipe (2 1/2 cake pans) but will freeze great
I usually half this recipe.
Dellene Schwartz
daughter of Stella Eckert Wambeam
