Made a layer cake^ and tapioca pudding for dinner-
Dressed a rooster and done all the chores this A.M.
Cleaned the kitchen this P.M.
Harry and Clara came about 10- o'clock this eve-
Mother was quite difficult this afternoon and evening-
Weather moderated some today-
|Mildred and Frances Searles c. 1925|
*As stated before, Mildred Searles is the oldest daughter of Irene's friend Florence Searles, & her husband Adelbert. Mildred was born in 1910. Mildred's sister Frances married Donald Sharpsteen & had one son, also named Donald. The younger Donald is my father's only cousin. Frances died of tuberculosis in a sanitarium in the Adirondacks when she was only 25 years old.
^I do have a recipe or two of Mildred's. To celebrate her birthday today I used her chocolate cake recipe & baked a layer cake. The recipe is below.
|The recipe below in Mildred's handwriting|
Mildred's Chocolate Layer Cake
2 1/2 c. brown sugar
1/2 c. shortening
3 eggs (large)
2 t. baking powder
1/2 t. salt
2 1/4 c. flour, sifted
2 t. vanilla
1/2 c. buttermilk (or sour milk)
3 oz. unsweetened or semi-sweet baking chocolate
1 c. boiling water
Pre-heat oven to 350 degrees F. Grease & flour two 9" round pans.
Beat brown sugar, shortening together. Mix in eggs.
|Beating the eggs, shortening, & brown sugar|
Beat in salt, baking powder, & 1 c. of flour. Mix in another 1 c. flour. When mixed, add remaining 1/4 c. flour, & vanilla.
|Adding final bit of flour & vanilla|
Mix in buttermilk until combined.
|Mixing in buttermilk|
In heat proof bowl, melt baking chocolate in boiling water. When chocolate is completely melted, slowly add the mixture to the cake batter. Beat one minute.
|Pouring in chocolate melted in boiling|
Pour 1/2 batter in each pan. Bake 28-34 minutes. Let cool 3 minutes. Remove cakes from pans to continue cooling on wire rack. Assemble layer cake with your favorite icing.
|Chocolate cake frosted with chocolate icing|
The cake is moist & not too dense. It has more of a subtle, milk chocolate flavor, & is not too sweet. I only made a 1/2 batch of icing (the recipe on the inside of the Baker's chocolate box), & used all of it. I'm not a big icing fan, so it is a very thin layer. I like it, but I think most people would prefer more of a chocolaty flavor.
UPDATE: My pastry chef sister suggests cutting the flour to 2 c & adding 1/4 c cocoa powder. This would make it a bit moister & more chocolaty.