Cincinnati Enquirer, 30 October, 1958

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Cincinnati Enquirer, 30 October, 1958 - (D IMMM end features for women Thurjdiy....
(D IMMM end features for women Thurjdiy. Octobir 30, I9S8 FOOD CINCINNATI ENQUIRER WOMEN'S SECTION ID Sweet Cooking Chocolate Improves Favorite Cake By Nancy Norton Enquirer Jfc'ood Editor Ask people the country over what kind of cake they like best and the answer usually is chocolate! Perfection is worth striving for because it's the cake men, women and children iove. Now there is a new recipe German Chocolate Cake that's certain to have a favored spot in our recipe files. It's a moist, rich, three-layer three-layer three-layer beauty of a cake. Sweet cooking chocolate, long a favorite of discriminating cooks, gives it a delicate flavor. There are many stories about this recipe's origin. One is that a serviceman stationed in Germany Germany brought it home to his wife. More likely, the name originated from the sweet chocolate ingredient ingredient whose formula was developed by Samuel German, an English immigrant. But wherever the recipe originated, it is enjoying tremendous popularity popularity across the U. S. A. .and here it is for Cin-cinnatians Cin-cinnatians Cin-cinnatians to enjoy, too. German Chocolate Cake 1 package sweet rooking chocolate H cup boiling water 1 cup butter, margarine or other shortening 2 cups sugar 4 pgg yolks, unbeaten 1 teaspoon vanilla 2' 2 cups sifted rake flour 1 teaspoon baking soda 1 2 teaspoon salt 1 cup buttermilk 4 egg whites, stiffly beaten Melt chocolate in cup of boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at k time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8-inch 8-inch 8-inch layer pans, lined on bottoms with paper. Bake in a 350-degree 350-degree 350-degree oven for 35 to 40 minutes. Cool. Frost top and between layers with Coconut-Pecan Coconut-Pecan Coconut-Pecan Frosting. Coconut-Pecan Coconut-Pecan Coconut-Pecan Frosting. Combine 1 cup evaporated or half and half milk, 1 cup sugar, 3 egg yolks. 1 i pound butter or margarine and 1 teaspoon vanilla in a sauce pan. Cook over medium heat 12 minutes, stirring constantly, until mixture thickens. Add 1 can flaked coconut and 1 cup chopped pecans. Beat until cool and of spreading consistency. Makes enough to cover tops of three cake layers. Note: Do not frost sides of cake. FOR YOUR RECIPE FILE Crackle Top Cinnamon Cookies Thrpe-fotirtlu Thrpe-fotirtlu Thrpe-fotirtlu ru luiltr or margarine 1 cup sunar. j teaspoon salt, 2 teaspoon mla, l'j teaspoon croulld cinnamon, ' i teaspoon ground cloves. 1 cup miled, light molasses, 2 tablespoon cocoa, 4 cup sifted all-purpuve all-purpuve all-purpuve flour. Cream together the first 6 ingredient. Stir in mola and cocoa, (".radually add flour, mixing well after each addition. Chill dough SO minute or until tiff enough t handle. Shape dough Into 1-imh 1-imh 1-imh hall, riace on lightly greased cookie sheets. Bake in a pre-heated pre-heated pre-heated moderate oven (875 degree) 10 minute or until rookie have lightly browned around the edge. Yield: 6 doten cookie.

Clipped from
  1. The Cincinnati Enquirer,
  2. 30 Oct 1958, Thu,
  3. Page 49

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  • Cincinnati Enquirer, 30 October, 1958

    mlbellman – 02 Feb 2016

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