Celebrities Favorite's Weird Candy Trivia. Growing Candy Rice Crispies Treats. updated 5-24-08
Our vintage recipe collection included so many chocolate cake recipes, that we thought they deserved a whole page. Below you will find all chocolate cake and frosting recipes.
Everyone had a favorite cake in the 50's, 60's, and 70's. Chocolate was, perhaps, the most popular cake.
Enjoy these free recipes and we hope your desserts will bring warm family memories to your life.
350 degrees for 30 minutes
Measure into mixing bowl
1 teaspoon salt
2/3 cups cocoa
3/4 cup milk
2 cup sifted cake flour
2 cups sugar
3/4 cup Crisco
Beat a medium speed 2 minutes and pour into 2 large pans that have been greased. Cool 15 minutes and removed from pans. Ice with fudge icing
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1/2 cup margarine, softened
1 cup sugar
4 eggs
1 cup sifted all purpose flour
1 teaspoon baking powder
1 can (about one pound) chocolate syrup
1 cup chopped walnuts
1 teaspoon vanilla extract
Cream margarine. Gradually add sugar and beat until light. Add eggs, one at a time, beating thoroughly, after each one. Add sifted dry ingredients, alternately with syrup. Blending well. Add nuts and vanilla and put in a 9" tube pan, lined on bottom with waxed paper. Bake at 350 for 35 to 40 minutes. Turn out on a rack and peel off the wax paper. Serve with whipped cream.
Sift: 1 1/2 cups flour, 1 1/4 cups sugar, 3 tsp. baking powder, 3/4 tsp salt and 4 tablespoons cocoa
Add: 1/2 cups shortening
Pour in - diluted 1 cup pet milk, 1 tsp vanilla - 2 eggs with half milk. Beat 2 minutes.
Bake 30 to 40 minutes in a 350 degree oven.
She writes that we should use a nice chocolate icing.
1 cup sugar
1 cup mayonnaise
1 cup water
2 teaspoons vanilla
2 cups flour
4 rounded Tablespoons Cocoa
2 teaspoons soda
pinch of salt
Mix sugar, mayonnaise, water and vanilla. In a separate bowl, mix flour, cocoa, soda and salt. Gradually mix. Sift flour mixture into mayonnaise mixture and mix both together well. Pour into a greased and floured pan - 11 x 13 inches is a good size. Then bake at 350 degrees for 25 to 30 minutes. Ice when cool.
1/2 cup butter
1 cup brown sugar
1/2 cup sweet milk
1 egg well beaten
1 1/2 cups flour
2 square chocolate melted
1 tsp. soda sifted in flour
1 cup nuts.
Read "Santa and the Magic Key", plus recipes for your holidays. A story by Robin Wallace.
Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon, alas, no recipes.
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe
1 1/2 cups unsifted flour
3/4 cup sugar
1 t. baking soda
2/3 cup strong coffee or water
1/2 cup real mayonnaise
1/3 cup chocolate flavored syrup
1 T. vinegar
1 t. vanilla
1/4 t salt
Confectioners Sugar
In 8 x 8 x 2 inch baking pan stir together first 3 ingredients. Add next 6 ingredients. Stir with a fork, scraping corners and sides of pan, until mixture is uniform.
Bake in 350 degree oven 30 to 35 minutes or until top springs back when touched lightly.
Cool on wire rack.
Place paper doily on top, sprinkle with confectioners sugar. Remove carefully.
Mrs. William T. Morris
1 3/4 cups of sifted all purpose flour
1 1/2 cups of sugar
2 3/4 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of vanilla
1 1/2 squares of chocolate, melted
3/4 cups of milk
3 egg whites, unbeaten
1/3 cup of shortening
Sift dry ingredients together in bowl. Add shortening and 1/2 cup of milk. Beat 2 minutes with electric mixer. Add remaining milk, vanilla and egg whites, beat two more minutes. Divide batter in half and add melted chocolate to 1/2 of the mixture and blend. Spoon batter alternately in pan, greased and lined with waxed paper. Cut batter threw in zig zag pattern with knife for marble effect. Bake in 375 degree oven for 55 to 60 minutes. Remove from pan and cool on rack. Frost with chocolate frosting.
Melt and bring to a boil the following:
1/4 cup margarine
1/2 cup shortening
4 tablespoons cocoa
1 cup water
Add
2 cups flour
2 cups sugar
1 teaspoon soda
2 teaspoons cinnamon
Add 1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
Bake at 350 degrees for 20 minutes or
more on a large raised edge cookie sheet.
Icing
Bring to a boil.
1/4 cup butter
6 tablespoons milk
4 tablespoons cocoa
Add
1 box powdered sugar
1 teaspoon vanilla and 1/2 cup nuts
from the recipe box of Earnie Greenlief
1/2 can of sweetened milk
1/2 cup of brown sugar
1 jar of maraschino cherries, cut in halves powdered sugar
nuts, chopped fine
Pour milk and sugar in sauce pan and boil for 1 minute. Stir the mixture constantly to keep from burning. Remove from fire and add the amount of nuts desired. Drain cherries, cut in halves, and add to the mixture. Add enough powdered sugar to make mixture firm enough to shape into egg. Cover the egg with melted chocolate bars, semi-sweet chocolate squares or chocolate chips.
Candy Bar Cake
2 sticks butter
2 cups sugar
4 eggs
1 large size (45 cents) Hershey Bar (Plain)
1/4 tsp. soda
1 cup buttermilk
2 1/2 cups sifted flour (All Purpose is o.k.)
2 tsp. Vanilla
1/8 Tsp. salt
1 cup finely chopped pecans
Cream butter and sugar. Add eggs, one at a time, beating after each. Melt Hershey Bar in double boiler. Add to egg mixture, then add soda to buttermilk. Fold in buttermilk, alternately with flour. Stir in vanilla, salt and nuts. Pour into a greased floured pan. Bake at 325 degrees for about 60 to 90 minutes.
This cake does not have to be iced. ("I like to use one of the fluted Bundt Cake Pans for this cake", she wrote.)
Sift together: 1 Cup Sugar, 4 tbs. Cocoa, 2 Cups Flour
2 tsp. Soda, 1 tsp. Salt
Add 1 cup hot water and 1 cup salad dressing. Mix well. Bake at 350 degrees for 25 minutes.
Mrs. Comy did not mention in her recipe what type of salad dressing to use, nor did she say what type of pan to bake this in.
Some older handwritten recipes do not have this information when they are telling you now to make their cakes.
I am sorry for the inconvience, but ladies who know baking will be able to figure this out.
I hope this old recipe benefits someone.
1/3 cup evaporated milk
1 cup sugar
1 stick oleo
1/2 cup chocolate chips
Combine milk, sugar, and oleo in saucepan and cook for 2 minutes. After mixture begins to bubble, remove from heat and stir in chips. Beat until they melt. Frost your cake. Enough for 13 x 9 x 2 inch cake.
Hollidaysburg, Pa Recipe
1 Box of Chocolate Cake Mix
1 Box of Instant Chocolate Pudding
4 eggs
3/4 cup water
3/4 cup Mazola
Mix - Medium speed for 3 minutes.
Bake at 350 degrees in a tube pan for 1 hour or until done
by Faye Fowler
3 1/2 Cup Rolled Graham Cracker Crumbs
32 Marshmallows cut in pieces
1 Cup Nut Meats Cut in Pieces
Grate 2 squares chocolate in 1 cup milk
Add: 2 cup sugar and cook to soft ball stage. Remove from heat
Add: 6 tbsp. butter, 1/2 tsp. salt, 1 tsp. vanilla
Add to first mixture stir until marshmallows are dissolved. Drop on cookie sheet by tsp. as for drop cookies. Do not bake!
Chocolate Drop Cookies
from the kitchen of Margaret Fuller
Mix in order given.
1/4 Cup Shortening
1 cup Brown Sugar
1 1/2 Cups Flour
1/2 Cup Milk
1/4 Cup Shortening
1 Beaten Egg
1/2 tsp. Soda
3 tbs. Cocoa
Drop by spoonfuls onto a cookie sheet.
Bake 20 minutes in a 350 degree oven.
Very good with powdered sugar icing.
Shift together into bowl
1 3/4 cups flour, 1 1/2 cup sugar, 1 1/4 tsp. soda, and 1 tsp salt.
Add 1/2 cup shortening, 1 cup milk, and 1 tsp. vanilla
Beat 2 min. by clock. If mixer is used, beat at slow speed for 2 min. Scrape bowl. Add 2 large eggs and 2 sqs. unsweetened chocolate melted in 1/2 tsp. red coloring. Beat 2 min. more, scraping bowl.
Pour into prepared pans. Bake 30 to 35 min. at (375). Frost with chocolate icing.
1 package (4oz.) Baker's Sweet German Chocolate
1/3 cup milk
2 Tablespoons sugar
1 package softened cream cheese (3 oz.)
1 container (8oz.) cool whip - thawed
1 graham cracker crust
Heat chocolate and 2 Tablespoons of the milk over low heat until melted. Beat sugar into cream cheese, add remaining milk, add chocolate mixture. Bet till smooth. Fold Cool Whip into chocolate mixture and blend till smooth. Spoon mixture into crust. Prepare about 4 hours ahead of time, because you need to refrigerate. You can garnish with chocolate curls.
2 cups chocolate chips
1 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
3 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
1 cup chopped walnuts
Melt 1 cup chocolate chips over hot water (cool). Cream shortening, sugar, salt, eggs and vanilla. Add melted chocolate. Add dry ingredients and mix well. Stir in remaining 1 cup chocolate chips and walnuts. Drop by teaspoon onto ungreased cookie sheet and bake at 350 degrees 12 to 15 minutes.
One package pf fudge frosting mix
1/2 cup lukewarm water
1/4 cup butter
One package of double Dutch cake mix
3 eggs
1 1/3 cups water.
Grease and flour a 10 inch bundt or tube pan.
Blend frosting mix, 1/2 cup water, and butter in a small bowl. Beat as directed on the package. Measure 1 cup for cake, set the remainder aside for the glaze. Blend cake mix, 1 cup frosting, 3 eggs, and 1 1/2 cups water in a large bowl.
Beat as directed on package. Bake at 350 degrees for 50 to 60 minutes or until done. Cool 15 minutes before removing from the pan.
Glaze cake. Add more water if frosting is to thick
Chocolate Crinkles
Handwritten recipe taken from box and added to site on 1-20-2008
Mix: 1/2 cup vegetable oil, 4 squares unsweetened chocolate melted, and 2 cups sugar
Blend in 4 eggs - one at a time until mixed well.
Add 2 teaspoons vanilla.
Stir in : 1/2 t. salt, 2 t. baking powder and 2 cups unsifted flour.
Chill several hours till firm. Roll around and shape into balls. Drop teaspoonfuls of dough into dish of confectioners sugar. Place on greased sheet and bake 10 to 12 minutes.
Chocolate Cluster recipe was written on an index card belonging to:
Mr. Mark Bower
3016-39 S. W.
Seattle, Wash.
033 S 356
Added to my site on 1-20-2008
Chocolate Marshmallow Clusters
Melt on 6oz. bag of semi-sweet chocolate pieces in double boiler. Gradually add 3 T. milk, stirring until mixture is smooth. Cool about 5 minutes, then pour mixture over 2 cups Kraft Miniature Marshmallows in bowl. Toss lightly until marshmallows are coated with chocolate. Place, in cluster, on greased baking sheet. Chill until firm.
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