This is an old family recipe from the turn of the century. Mrs. Hayes was a neighbour of my great-grandmother back when they lived in New Brunswick. This recipe calls for lard as the fat source, but you can use butter, margarine or shortening instead. I use butter but for best results, lard is the way to go.
Cream together:
1/2 c lard
1 c sugar
Lightly beat 2 eggs and add to creamed mixture
Combine:
1 3/4 c flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 heaping tbsp cocoa
Add dry ingred to creamed mixture alternately with a total of 1/2 c milk (ie 1/4 c milk each add), beginning and ending with dry ingred. Pour 1 c boiling water over mixture and mix well.
Bake in greased 8"x8" pan for 40-45 mins. Frost as desired (I like peppermint!)
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