Coca-Cola Cake

Keeping with recipes from stand alone products such as the Jell-o mold below, I wanted to use another favorite product from my childhood, and even now. The only difference is that I drink Diet Coke, instead of the traditional Coke. This name is known around the world, and why someone felt the need to add it to a recipe, I will never know….but it is really good. Southern Cooks are always adding a "little of this" and a " little of that". Someone decide to add the Coke to the Cake recipe. This recipe came about in the 1970"s as best I can remember….at least it is in a 1976 .

There are several different versions on the Coca-Cola Cake, but I believe this to be the authentic. If any of you know different, let me know.

Try this recipe, maybe for Easter. It is a really good cake.

Coca-Cola Cake

1 sticks of butter or margarine

½ cup Wesson oil

3Tbsp cocoa

1 cup of coca-cola

¼ tsp of salt 1½ cups miniature marshmallows

Bring first 5 ingredients to a boil, and then add marshmallows. Set and let cool.

1 cups sugar

2 cups flour

2 well beaten eggs

½ cup buttermilk

Sift flour and sugar together, and set aside. When the above has cooled, mix with flour and sugar. Add eggs, buttermilk, and soda. Pour in greased and floured 9 x13 pan bake 45 minutes at 350 degrees or until done.

Icing

¾ stick butter

2 ¼ Tbsp. cocoa

4 to t Tbsp coca-cola

3 cups powdered sugar

Let first 3 ingredients come to a boil in saucepan and pour over powdered sugar. Beat well and frost cake immediately. Add one cup of pecans if desired to frosting.

Hot Water Gingerbread

I wanted to include this recipe for gingerbread also. It contains the same ingredients as 60 year old gingerbread, but it is a double recipe. This recipe I believe is basically the same, so I don't know why it is named different except that it was from another source, but [probably the same era. This recipe was found in Helon's old recipe box. I don't know if she used this one or not, but it seems to be the same just a doubled recipe. Here goes another staple recipe of Southern Cooking.

1/2 cup shortening
1 cup molasses
2 1/2 cups flour
1tsp. cinnamon
1/2 tsp cloves
1 cup hot water
1/2 cup sugar
1 egg
1 1/2 tsp soda
1 tsp. ginger
1/2 tsp. salt

Cream sugar and shortening: add molasses and egg Sift dry ingredients and add to mixture. Add hot water and beat by hand until smooth. Bake in 13 x9 inch pan at 325 until done(here we go again)

Apparently the cooks of days gone by just eyeballed there baking, but the reason was that ovens were so different and not as exact as ours are today. Hope one of these works for you. I haven't used this one, but I think it is just a larger recipe from the 60 year old gingerbread.

60 Year Old Gingerbread

During the Holidays one of the favorites in Helon's Kitchen was the smell of gingerbread baking.
I don't know if the smell wasn't better or at least close to the great taste. This is an incredible recipe and makes a moist gingerbread. It is very easy, but I do not have the exact length of time that the gingerbread is to bake since this is an old recipe, and it was baked by touch, smell, and color. I cook it the same way and it takes about 25-35 minutes, and is cooked at a rather high heat for baking.
The ingredients are simple and probably already in your cupboard....so grab them and cook up a batch and fill the air with the smell of ginger, cinnamon, and cloves. Do this and have company over to not only taste the gingerbread but enjoy the aroma.

1 egg
1/4 cup shortening
1 cup of flour
1/2 cup sugar
1/4 tsp salt
1 tsp. cinnamon
1tsp. ginger
1tsp. allspice
1tsp. cloves
1 tsp. soda
1/2 cup boiling water


Mix all ingredients (soda and boiling water last) and bake in well greased, floured pan at 400 degrees or until done. (see what I mean) This is dark gingerbread because of the dark molasses.
I use an 8x8 metal pan and do exactly as the recipe. The gingerbread is done when it springs back at touch, or insert a toothpick in the center when it comes out clean it is done. In keeping with the original recipe, I do not use no stick spray, but the flour and oil.