Monday, June 29, 2015

Aunt Gussie's Chocolate Cake

This weekend was my husband's birthday, and because he'd already had his favorite cake (we visited his parents the week prior, and his mom made it), I decided to try my hand at an old family recipe from my side. This recipe comes to us by way of a photo-text message from my mom - a recipe card, in my grandma's handwriting. I never knew my Great-Great Aunt Gussie, but it felt special to make this recipe that was hers, that my family has made for generations.
I used butter instead of shortening, because I don't tend to
buy shortening, and my mom said it was ok.
Thanks, ma!
I just realized that I forgot the baking soda. That could explain why the cake didn't rise very much. I just thought that was the style. And DAMN, I had bragged about how I followed the recipe exactly, to the T (I usually improvise)! Le sigh. I did get compliments on how dense, but not too rich, the cake was, so I guess people liked it anyway. Now I have to make it again to do it right!

A little hard to read, but it says 1 pt whipping cream, and 4
heaping tbsp cocoa.
I'd never used whipped cream as frosting before, but it was dang good! I love making whipped cream. Never buy the canned stuff anymore, because it's just too easy and delicious to make it the real way!

The final cake. Got a little sloppier on the
frosting than I'd have liked to (the parchment
paper slipped) but nobody seemed to notice. 
One tiny piece left. Perfect for breakfast cake!

This was a stupendous cake - spicy from the brown sugar, tangy from the buttermilk. The frosting is elegant and light, complementing the cake beautifully. I may make it again this weekend.

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