#657 - Chocolate Miracle Whip Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
4 TBSP Hershey's cocoa
2 tsp. baking soda
1 cup cold water
1 tsp. vanilla
1 cup Miracle Whip salad dressing

In a bowl add flour, white sugar, baking soda, cocoa--stir to mix. Slowly add the water to the dry ingredients while stirring. Add vanilla and Miracle Whip--stir until mixed and smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 375 degrees for 25-30 minutes. Test with a toothpick for doneness. Frost as desired.

#542 - Radio Chocolate Cake

(by Orah [Kling] Seiple and Oleta B. Reed)

2 eggs
1 cup Crisco shortening
1 cup sour milk (in a measuring cup add 1/2 tsp. vinegar, then fill the rest with milk to the 1 cup line)
2 tsp. baking soda
1 tsp. salt
2 cups white sugar
1 cup Hershey's cocoa
2 1/2 cups sifted flour
2 tsp. vanilla
1 cup boiling water
Frosting: 1lb. Domino's powdered sugar, 1/2 cup softened butter OR Parkay margarine, 3-4 TBSP milk, 1 tsp. vanilla.

In a mixer add eggs, Crisco, sour milk, baking soda, salt, white sugar, vanilla, and boiling water--beat. Add sifted flour a little at a time--beat. Add cocoa--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 375 degrees for 40-45 minutes or until inserted toothpick comes out clean (top of cake usually cracks across the top). Cool the cake. Frosting: in a mixer add powdered sugar, butter OR Parkay, 3 TBSP milk, and vanilla--beat until smooth and creamy. Add 1 TBSP milk and beat again if frosting is too stiff.

#1 - Chocolate Cake

(by Aunt Florence Brosius)

2 cups sugar (1 white, 1 dark brown--Domino Brand)
1/2 cup Parkay Margarine (1 stick)
2 eggs
1/2 cup Hershey Cocoa
1 TBSP vanilla (imitation) or 1tsp real vanilla
Pinch of salt
1 TBSP baking soda (Arm & Hammer brand)
1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup buttermilk)
2 cups sifted flour (measure flour before you sift it!)
1/2 cup boiling water

Instructions:

Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water and mix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest.


Chocolate Icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 level TBSP Hershey's Cocoa
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets.

Cool cake first before frosting. For vanilla icing, use same recipe but omit cocoa.