Chocolate Buttermilk Sheet Cake

This is truly a wonderful cake. It is rich in flavor and one my family has been cooking over 50 years. The cake is so moist and the icing is devine. I was just in Texas a couple of weeks ago and my brother in law made the cake, had forgotten how good it  was.

Chocolate Buttermilk Sheet Cake

Adapted recipe and photos by Miss Kate's Cookbook

Original recipe by Vintage Vicksburg

2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
I teaspoon soda
1/2 teaspoon of cinnamon 
1/2 cup buttermilk
1 teaspoon vanilla extract

Place in large mixing bowl, flour, sugar, and salt. Place in saucepan margarine,
water, vegetable shortening, and cocoa. Bring to boil and pour
over flour mixture. Mix well. Place in another bowl eggs, soda, buttermilk,
and vanilla. Stir well and add to above mixture. Bake in greased and
floured 9 x 13-inch pan at 350° for 20 minutes.

Icing

1/2 cup margarine
3 heaping Tablespoons cocoa
I (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Tablespoons milk

Melt margarine and cocoa in a 2-quart pan, but do not boil. Take off heat
and add powdered sugar, vanilla, chopped nuts, and milk. Stir well. Ice
cake while hot. Yield: 12 servings.

Click here for a printable version of this recipe     Miss Kate's Cookbook

Southern Caramel Pound Cake

This  is  a  wonderful  southern  recipe  that  came out of  the  Vicksburg  Evening  Post  from  1974.  I  found  the  recipe paper  clipped  to  one  of  my  mother's  cookbook.  I  can tell  when  she loved  a  recipe  by   how worn  it was.  Therefore  I  decided  to   give  it  a  try  and  I  am  glad  I  did.  This  is  the  best  pound  cake  ever,  you  have  got  to try   it   yourself.  It  is  rich  and  moist  and  it  does   taste   just  like  caramel.

Southern  Caramel  Pound  Cake

Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by Vicksburg  Evening  Post  1974

•  1  box  dark  brown  sugar
•   1  cup   white  sugar
•   1  cup  butter
•   1/2  cup  shortening
•   5  large  eggs
•   3  cups  plain  flour
•   1/2   teaspoon  baking  powder

Cream  butter  and  shortening.  Add  sugar,  a  little  at  a  time,  then   add  eggs  one   at  a  time.
 Blend  in  flour,  small  amount  at  a  time,  beating  all  the  time  you are  adding  flour.
Grease  and  flour  tube  pan.  Preheat  oven  to  325f ,  bake   for  1  1/2  hours. It  may  take  longer,  just keep  checking  after  1  1/4  hours.  When  I  baked  it  the  time  was  about  1 hour  and  45  minutes.
Bon  Appetite  !

 
Click here for a printable version of this recipe - Miss Kate's Cookbook

Southern Caramel Cake Recipe

Rosemary's Caramel Cake Recipe

My Mom

There is not a person in the world that has ever had this cake that has not loved it and wanted the recipe. It has been the talk of the family for over 40 years and was made for my brother and myself every time we came home to visit. Trust me your family and friends will love you for making this cake.

There are two things about this caramel cake recipe that are very important.

1.  One being the silvery white cake recipe needs to be increased by 1.5 so you get 3 full layers of cake. Also, do not over cook the cake, remember cake still is cooking when it comes out of the oven till it cools. So, I use pasta noodle and when the noodle comes out almost dry I pull the cakes out. Also, do not try and cheat and use a cake mix, the caramel icing is to thick and it will pull the cake apart.
2. The icing, now I know this says never fail icing but that is a standing joke in our family. You have to do this icing a few times to get the icing the way you like it. Sometimes it may turn out thick and more candy like but still good other times it will be perfect. (Rainy days can affect the outcome).

You can is the orginal copy from 1969 of recipe the copy from my sister in law. It is a attachment to the printable version. Read the attention part in the middle then you will understand the joke abot the icing. Do not worry it is worth the try.

   

SILVERY--WHITE CAKE

4 egg whites                                                       1 cup milk

2 1/4 cups sifted flour                                         1 1/2 teas vanilla extract

1 1/2 cups sugar                                                  or 1 teas vanilla and 1/2 almond extract.

3 1/2 teas baking powder                                     (Rosemary uses this variation)

1 teas salt

1/2 soft shortening

1. In small bowl, let egg whites warm to romm temp for about hour
2. Meanwhile, preheat oven to 350 f.  Grease well and flour two 9 x 1 1/2 deep round cake pans
3. Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt
4. Add shortening, 3/4 cup milk, and extract. at low speed beat only untl ingredients are combined. then, at medium speed,  beat 2 mins, scrape down side of bowl and beaters with rubber scraper
5. Add the unbeaten egg whites and the rest of milk, beat 2 minutes
6. Pour batter into prepared pans; bake 30 -35 mins. or until surface springs back when gently presed with fingers tip.
7. Let cool in pans 10 minutes on wire rack. Turn over: let cool completely on wire rack. Fill and frost.

ATTENTION TO WHOM IT MAY CONCERN.......Rosemary makes this recipe by increasing the amounts by 1 1/2.

so it makes 3  layer cake.

Never fail Creamy Caramel Icing 

2 1/2 cups sugar                                   3/4 cup of milk

1 slightly beaten egg                             1 teas vanilla

1 stick of butter

Melt 1/2 cup of sugar in iron skillet slowly; until brown and runny. Mix egg, and butter and remaining

sugar, and milk in a saucepan and cook over low flame until butter melts. Turn the heat to meduim and add the brown sugar. Cook until it reaches the soft ball stage or until mixtures leaves side of pan. This takes about 10 minutes. Remove for fire, let cool slightly ad ad vanilla. Beat until right consistency to spread. If it gets to thick add a little cream. This will ice a 2 layer cake.

Click here for a printable version of recipe.

Let me know

Happy Baking Charles