Tastes Like Vintage: Chocolate Cake with Fluffy 7-Minute Frosting 5

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This week’s Tastes Like Vintage recipe post is by Mary Ellen from AuntHattiesAttic

My Mom was beautiful – everyone told her she looked like Hedy Lamar. She was petite and had beautiful legs and gorgeous hazel eyes. She was loads of fun and had a very sharp wit and was quite smart though underschooled…but…she could not cook to save her life!

Under her tutelage I learned how to make Jello, moved into My T Fine puddings and finally American Chop Suey. We only made cakes from mixes, which fell far short of the great ones we have today. So when I married in 1973, I started in the task of learning to cook and bake.

I chose this cake and frosting recipe because it is so easy and incredibly moist and tasty. Whenever I eat it, it makes me feel like I’m in Grandma’s kitchen seated at the wooden table, my short legs swinging underneath my chair enjoying cake made with love, shared by someone who loves me no matter what. Sigh! My Grandma died before I was born o that part is sweet fantasy. Thank you for allowing me to share some food with you.

Chocolate Cake

from “National Grange Bicentennial Year Cookbook” copyright 1975.
Submitted by: Thomas F. Eagleton, Senator from Missouri
3 cups sifted flour
2 cups sugar
6 tbsp cocoa
2 tsp baking soda
1 tsp salt
2 cups water
3/4 cup cooking oil
2 tbsp vinegar 
2 tsp vanilla extract ( I use equal parts vanilla and orange extract )
Measure all dry ingredients into a large mixing bowl and whisk to combine.
Measure all wet ingredients into a 4 cup measuring cup.
Add wet ingredients to the dry ones and mix until smooth. (No need for a mixer I just 
Pour into a greased and floured 13 X 9 1/2 X 2” pan
Bake at 350 degrees for at least 30 minutes (Mine usually take 40-50 minutes) until it tests done with a toothpick.

Fluffy and Confectionersʼ Basic 7-minute Icing

From: “Meta Givenʼs Modern Encyclopedia of Cooking” copyright 1959.
1 egg white
1/8 tsp cream of tartar ( I do not use as eggs are very fresh )
Dash of salt
3 tbsp cold water
3/4 cup sugar
1/2 tsp vanilla
1 to 2 tsp white corn syrup (I do not use this)
Put the first 5 ingredients in top of a double boiler, then place over boiling water-upper pan should not touch surface of water. Beat with a rotary beater 7 minutes, or with electric beater 4 min, or until icing stands in pointed stiff peaks. Remove from heat. Change hot water for cold and replace top of double boiler. Add vanilla and syrup, then continue beating until icing stands in shiny peaks stiff enought to hold shape. Spread 
on cake immediately. Enough for top and sides of two 8-inch layers. Double recipe for three 8-inch or two 9-inch layers.
( While icing is fresh sprinkle on grated coconut if you wish )

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