Old recipe ?

Question

mom used to have a recipe book from the 1950s, Canadian farm wives cookbook or something like that. There was a great Chocolate Brownie cake recipe in it. Does anyone have it ? The best one I ever tasted.

to alaskan p. the book no longer exists.

Answer 1

CHOCOLATE BROWNIES CAKE

2 c. sugar
2 c. flour
1 stick butter, melted
1/2 c. oil
1 square chocolate
1/2 c. buttermilk
2 unbeaten eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla

Bake at 350 degrees for 25 or 30 minutes. Mix flour and sugar together. Heat butter, chocolate, water and oil in saucepan until it reaches boiling point. Pour hot mixture over drying residents. Add buttermilk with soda, eggs, vanilla and salt.

CHOCOLATE BROWNIE CAKE ICING:

1/3 c. buttermilk
3/4 stick butter
1 square chocolate

Add 1 box powdered sugar. Beat until smooth. Add nuts. Ice cake while hot.

Answer 2

Chocolate Brownie Cake

2 cups unbleached flour
2 cups sugar (unbleached is fine)
1 tsp baking soda
1/4 tsp salt

1/2 cup margarine*
1/2 cup solid vegetable shortening (or for a reduced-fat option, may replace with 1/2 cup water)
4 HEAPING Tbsp cocoa powder (I literally end up with 2/3 cup of cocoa, at least!)
1 cup water

2 egg replacers, prepared (I always use Ener-G in this)
1/2 Tbsp white vinegar plus plain nondairy milk to equal 1/2 cup (combine this and set it aside for a few minutes to sour before using--this used to be 1/2 a cup of dairy buttermilk, so if you have another favorite buttermilk sub., then go ahead and use 1/2 cup of that!)


Directions:
Combine the vinegar with the nondairy milk and set it aside. Grease a 9x13-inch pan, or a sheet pan, and preheat the oven to 400 degrees F.

Combine the flour, sugar, baking soda and salt in a mixing bowl.

In a saucepan, combine the margarine, the shortening (or the 1/2 cup water), the cocoa powder, and the 1 cup water. Bring this to a full boil, stirring fairly often to make sure everything becomes nicely combined. When it has boiled (it should thicken a little), combine it with the dry ingredients in the mixing bowl. Add the egg subs and the soured ‘milk. Pour the batter into the prepared pan, and bake it for 20-25 minutes or until done (I like it when it’s still fairly soft in the center, but make it however you like.) Cool the cake, and frost.


Chocolate Brownie Cake Fudge Frosting

1/2 cup margarine
4 HEAPING Tbsp cocoa powder (yup—I end up with 2/3-3/4 cup cocoa here too)
6 Tbsp nondairy milk
1 tsp vanilla
1 pound powdered sugar (1 box, from white beet sugar or whatever kind you like best)

Combine the margarine, cocoa powder, and ‘milk in a medium saucepan. Bring it to a boil, stirring often—especially just at the end. Remove from the heat and stir in the vanilla. Add the powdered sugar in several additions (if the powdered sugar seems like it’s gonna stay lumpy in the frosting, you can sift it before you add it to the mixture.) You may frost the chocolate brownie cake while the frosting is still warm, although if you want to use this frosting on a cake that isn’t a sheet cake, you might want to let it cool a bit first (and then beat it before using).


*I have tried this cake using the 1/2 cup water in place of the shortening, and then using 1/3 cup margarine plus applesauce to make 1/2 cup total combined margarine plus applesauce (so 2 Tbsp and 2 tsp applesauce), and have liked the results. I think it’s the frosting that makes the difference—it’s like a super-strong flavored soft fudge, and with it on the top, nobody notices that the cake’s not as rich. I think that’s as low-fat as I dare make this cake. I do not recommend changing the fat content in the frosting at all—I’ve never found a way to make it anywhere near as good as it is according to the recipe! It’s really what makes this cake!


THIS NOTHING BUT GOOOOOOOOOOOOOOOOOOOOOOOD.

JAN

Answer 3

try cooks.com they have quite a few hard to find recipes

Answer 4

why dont u ask ur mom

Answer 5

www.bettycrocker.com