Old-fashioned Chocolate Cake

I know I just re-posted my Nana's Pineapple Upside Down Cake and said it was the best cake in the whole world.  And it is.

But!  Some people are chocolate lovers and think chocolate anything is better than all other choices. And for those people?

This is the cake.  I have made this cake since I got this cookbook as a shower gift in 1980 right before I got married.  You want to know how good this is?  Well, every time I pick this book up it falls open to either this recipe or to a salad dressing recipe that I love.

And speaking of the cookbook, it is the Dallas Junior League Cookbook first published in 1976.  I occasionally find copies of this book at used book stores.  If you see one, pick it up.  I promise you it's a keeper.

So without further ado, here is the best chocolate cake recipe you will ever make.

Old-fashioned Chocolate Cake
recipe submitted by Mrs. Searcy Ferguson, Jr.

1 stick butter
4 Tbsp. cocoa
1/4 cup shortening
1 cup water
2 cups flour
2 cups sugar
3 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla

Icing:
1 stick butter
4 Tbsp. cocoa
1/2 cup evaporated milk
1 lb. box powdered sugar
3 oz cream cheese, softened
1 cup pecans, chopped
1 tsp. vanilla

In a saucepan put butter, cocoa, shortening, and water and bring to a boil. Pour over the sifted flour and sugar. Add eggs, buttermilk, baking soda, and vanilla and beat well. Grease and flour the bottom of a 9 x 13 pan and pour in batter and bake at 350 F. for 40 minutes.

For icing: Bring butter, milk, and cocoa to a boil. Sift powdered sugar and pour liquid over it. Beat with cream cheese. Add pecans and vanilla and pour over hot cake.

**My notes:  Yes, pour the icing over the HOT cake and let it stand.  It sort of turns into a 3 layer affair. Cake on bottom, fudgy middle and icing on top.  It has to be served in this pan so make sure you bake it in a presentable pan.

Also, I think it is just a tad too sweet.  I think I might use less sugar the next time I make it.  But try it with the full 2 cups the first time you make it to see what you think.

A small scoop of vanilla ice cream on the side or a glass of milk and boy, oh boy, is that good.

Enjoy!

Nana's Pineapple Upside Down Cake

Here is the recipe for my Nana's Pineapple Upside Down Cake. I swear to you that this is the single best cake ever made.

Melt a stick of butter in a heavy cast iron skillet. Then add 1 cup of brown sugar and bring this to a boil. Take a large (around 16 oz.) can of crushed pineapple and drain it well, reserving the juice. Then add the pineapple to the skillet and mix well. Let this continue to simmer on low heat.

Meanwhile, separate 3 eggs and to the yolks add 1 cup of white sugar and beat well and add 1 cup of the reserved pineapple juice. Then mix in 1 cup all-purpose flour and 1 tsp. baking powder.

In a separate bowl, beat the 3 egg whites till stiff. Then fold into the batter mixture. Spread this over the pineapple and bake at 375 F for about 25 to 35 minutes. Let stand to cool in the skillet and invert on to a cake plate. Keep away from large dogs.

Enjoy!