1/2 c. crisco
3 c. sugar
5 eggs
1 c. milk
1 Tbsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. cocoa
3 c. flour
Cream butter, crisco, and sugar. Add eggs. Sift flour, baking powder, salt, and cocoa. In a separate bowl combine milk and vanilla. Add dry mixture to the butter mixture alternately with milk, beginning and ending with flour mixture. Bake in a greased and floured tube pan or bundt pan at 325 for 1 1/2 hours or until a cake tester inserted in the middle comes out clean.
Invert onto a wire rack to cool. Transfer to a cake stand or platter and dust with powdered sugar or chocolate icing.
This cake recipe is from my mom's handwritten recipe files ... a friend gave it to her in the early '80s. It was one of the desserts that we prepared for B's wedding fiesta shower. No, it's not particularly Mexican in any way. In fact, it screams American. But it fed a lot of folks!
You know what I hope happens? In 30 years, I'd like to make this cake for one of my girls' friends, and share how it's been used through the years to celebrate and fellowship!
Would you believe that we all have known each other for longer than we haven't known each other? That's so special!
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| Bride to be in the middle! |
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| Pretty fun girls to throw a shower with (or for!) |
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