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Life IS history in the making. Every word we say, everything we do becomes history the moment it is said or done. Life void of memories leaves nothing but emptiness. For those who might consider history boring, think again: It is who we are, what we do and why we are here. We are certainly individuals in our thoughts and deeds but we all germinated from seeds planted long, long ago.

Tuesday, December 8, 2015

Chocolate Cravin'

What do you do when you crave chocolate and there is none in the house, except cocoa? The cocoa by itself is not the chocolate to eat...maybe a cup of hot cocoa but even that does not satisfy the craving of that first, next bite, bite, bite and last bite. It is a good thing to always have cocoa on hand since it is a terrific addition for cookies, cakes and pies. 

My cravin' hit yesterday supposedly since I worked on the post for National Brownie Day. I was not in the mood for brownies but craved chocolate cake. On hand was a GREAT recipe handed down from an aunt which I modified through the years changing this, substituting that...you know what I mean. Seldom does any recipe call for baking or cooking that does not need some kind of personal modification. 

You will find many variations via recipe books, Internet, friends, relatives, but to save you searching time here is one recipe for a quick, e-e-e-easy to make chocolate cake...moist, rich, deliciously satisfying! You can cut it into squares or simply spoon right out of the baking dish!

When baking, there are always certain brands each baker swears by. Normally I am not a 'brand name' shopper but this I will contest: The BEST flour by far is White Lily. Biscuits and cakes are much lighter than any other flour. Problem is White Lily is not available in every state. So, if you are one of the fortunate ones, by all means give it a try. You will NOT be disappointed and definitely will see, or rather taste, the difference! Check where to by to see if it is in your state!
Tips: Sift flour before measuring. Sift powered sugar to avoid lumps in icing. For a variation, reduce water to 3/4 cup and add 1/4 cup maraschino cherry juice. Chop the maraschino cherries and use as decoration on top. For even more chocolate, add semi-sweet chocolate chips to either the batter or the icing.
Everything is mixed by hand. No mixer necessary.

Dixie Double Fudge
(Preheat oven to 400° F.)

2 cups self-rising flour     2 cups sugar
        2 sticks butter           4 tbsp cocoa
½ cup buttermilk             1 cup water
1/8 tsp soda            2 eggs
1 tsp double-strength vanilla
1.     Whip soda into buttermilk.  Set aside.
2.     Sift together flour and sugar.  Set aside.
3.     Slightly beat the 2 eggs and add to buttermilk/soda along with the vanilla.
4.     Combine butter, cocoa and water in medium-sized boiler.  Bring to rapid boil.
5.     Pour slowly into flour/sugar mixture, mixing well. Then add buttermilk mixture.  Mix until well blended.
6.     Pour into well-greased or lined 9 x 13 pan.
7.     Bake for 25 minutes or until cake tester comes out clean.
  Fudge Icing

1 stick butter                                             4 Tbsp cocoa
6 Tbsp buttermilk                                    1 tsp vanilla
1 box powdered sugar (4 cups)               1 cup chopped pecans
About 5 minutes before the cake is done, mix butter, cocoa and buttermilk in a medium-sized boiler and bring to a slow boil.  Remove from heat and add powdered sugar mixing until well blended. Stir in pecans.  Punch holes in top of cake with the cake tester before pouring icing. Spread evenly over top of hot cake.

Special Note: For a denser fudge cake, bring icing to a full rapid boil before adding the pecans and be sure it is very hot when poured over the cake. This should pour easily.  For a lighter texture, bring the mixture just to the boiling point; remove from heat and stir in pecans. This mixture will be thicker when spread over the cake.