Wednesday, March 17, 2010
Don't worry. No oxen were harmed in the making of this cake. In fact, there is no blood involved. The blood has to do with the red color of the cake.
Some suggest that this cake was a precursor to the more well-known red velvet cake. I cannot vouch for the legitimacy of that, but I can vouch to the fact that this cake is yummy.
This is another recipe from the cookbook my mom made. She said that it was a favorite of her dad's. While the cake and it's hint of coffee flavor isn't very sweet - the frosting is very sweet.
2/3 cup margarine
2 cups sugar
2 1/2 cups flour
1 cup sour milk or buttermilk*
3/4 cup cocoa
2 tsp. soda
1 tsp. salt
3/4 cup boiling water
*To sour milk add 1 tsp. vinegar to 1 cup milk and allow to stand at room temperature for 15 minutes. Milk will slightly curdle.
3 cups powdered sugar
6 Tbsp. cocoa
1/2 cup melted margarine
3 Tbsp. hot coffee
2 tsp. vanilla
Cream margarine and sugar. Beat in eggs one at a time. Add flour and milk alternately. Combine cocoa, soda, salt, and water; fold into batter. Pour into a greased 13x9 pan.
Bake at 350 degrees for one hour. Cool and frost.
Combine sugar and cocoa; blend in margarine. Gradually add hot coffee and vanilla and beat well.
*We all concluded that this cake tastes just like a Hostess Cupcake!