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Elizabeth Parsons and Diane Hankins Wallenmeyer Recipe

Nameless Cake

Ingredients for the cake:

  • 3 whole eggs
  • 1 ½ cups sugar
  • 1 ¾ cups flour
  • ¾ cup shortening ( ½ cup spry and ¼ cup butter)
  • ½ cup nuts (pecans toasted in 300 degree oven)
  • ¾ cup sour milk or buttermilk
  • 2 Tbs cocoa
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ tsp. nutmeg
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 1 tsp. cinnamon

Ingredients for the icing:

  • 1 egg yolk
  • 3 cups powdered sugar
  • 6 tsp. butter
  • 1 tsp. cinnamon
  • 1 ½ tsp. hot coffee
  • 1 ½ tsp. cocoa

Directions for the cake:

Cream shortening and sugar and beat in eggs one at a time.

Add sifted dry ingredients alternately with buttermilk. Mix.

Add vanilla and lemon juice. Mix.

Pour into greased and floured 3 (8") cake pans or 2 (9") cake pans and bake at 350° degrees for 25 to 30 minutes. Be sure not to over bake.

Check at 20 minutes. Broom straw in center of cake pan - done when comes out clean.


Directions for the icing:

Beat egg yolk in a mixing bowl. Add butter and mix well.

Slowly add sugar, cinnamon and cocoa. Beat well. Add alternately with hot coffee. (Note: It may take a little more coffee to get frosting the consistency you wish.) You can use instant dry coffee and mix with hot water.

Add toasted pecan nuts to top of cake after it is frosted.



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