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