A post from Kelli–
I don’t know if you’ve realized this yet, but my mom is a WONDERFUL cook! I have had friends over the years talk about how they drove an hour and a half away to go out to eat or they made a special trip to pick something up because they just had to stop at a certain restraunt. I have always thought that this was a bit odd….but then I realized that not everyone had my mom to cook for them. One of the favorite cookbooks of the years was the Betty Crocker cookbook, or as we called it, “the orange cookbook.”
When I was at Goodwill a while ago and saw found a copy, I jumped at the chance to have my own copy. It has wonderful recipes for Baking Powder Biscuits, Pancakes, French Toast, and one of my favorites, Chocolate Chip Cake.
Let me tell you, this cake is wonderful. With the Chocolate Butter frosting, mmmmm, absolutely amazing. I have to say, this is probably one of the best kitchen resources I have. The cookbook is split up into sections by food groups (Meats, Vegetables, Desserts). Each group is then split up by the specific food that will be used as the foundation of the dish (Beef, Pork, Lamb,Seafood). The other nice thing about the cookbook is that it has a general introduction to each type of food. For instance, the meat section includes information on buying meat, storing meat, freezing and defrosting meat, and how to cook the meat in general. Then, in the beef section, it includes information on the different cuts of beef and how to carve it–a great resource for a new cook.
Here is the recipe for my favorite chocolate chip cake–
2 cups all-purpose flour
1 cup brown sugar
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cup milk
1/2 cup chocolate chips (miniature or chopped are best, but whole are just fine too)
1 1/2 teaspoons vanilla
Heat oven to 350 degrees. Grease and flour pan (I used a bundt pan). Beat all ingredients in a large mixer on low, scraping the sides. Beat on high speed, scraping the bowl occasionally for 3 minutes. Pour into pans.
Bake until a wooden pick inserted in the center comes out clean, approximately 40 to 45 minutes). Cool.
I frosted it with Chocolate Butter Frosting.
1/3 cup butter, softened
2 ounces unsweetened melted chocolate, cooled
2 cups powdered sugar
1 1/2 teaspoons vanila
About 2 tablespoons milk.
Mix margarine and chocolate. Stir in powdered sugar. Beat in vanilla and milk until frosting is of spreading consistency. Frost.
If you happen to be out and about and find one of these, I would definitely recommend picking it up. You’ll be very glad that you did!
Today, we are hooking up with Colorado Lady to showcase vintage thingys….cause it’s Thursday!