Emil Beck's Chocolate Cake
4 cups all purpose
flour (do not sift)
4 cups granulated sugar
1 teaspoon salt
2 cups water
1/2 pound butter or oleo
1 cup salad oil
1/2 pound Moreau baking chocolate
4 extra large eggs
3 teaspoons vanilla extract
1 teaspoon red food coloring
1 cup buttermilk
2 1/2 teaspoons soda
Chocolate Pecan Frosting
IN A LARGE MIXER BOWL STIR TOGETHER THE FLOUR, SUGAR AND SALT.
IN A DEEP SAUCE PAN
PLACE THE WATER BUTTER, OIL AND BAKING CHOCOLATE MIXTURES.
BRING TO A BOIL, STIRRING CONSTANTLY, ADD CHOCOLATE MIXTURE TO DRY
INGREDIENTS AND MIX WELL ON MEDIUM SPEED MIXER UNTIL WELL BLENDED.
WHILE STILL HOT, ADD THE EGGS VANILLA AND RED FOOD COLORING. MIX AT MEDIUM SPEED
UNTIL WELL BLENDED. THEN ADD THE BUTTERMILK TO WHICH THE SODA HAS BEEN ADDED AND
MIXED WELL. MIX AT MEDIUM SPEED ONLY UNTIL BLENDED. THEN USE A GREASED AND FLOURED
PAN OF 2 1/2 " X 10 1/2 " X 16" PAN. POUR BATTER IN AND BAKE IN A 350 DEGREE OVEN FOR 40 TO 45
MINUTES. DO NOT OVER BAKE.
HERE IS THE RECIPE FOR THE FROSTING
1/2 POUND BUTTER OR OLEO
1/2 POUND MOREAU CHOCOLATE FOR BAKING
TWO POUNDS POWERED SUGAR
1/3 CUP PLUS 3 TABLESPOONS CREAM OR MILK ( MAY NEED MORE
2 TEASPOONS VANILLA
1 TEASPOON OF RED FOOD COLORING
1 POUND OF CHOPPED PECANS (it's better with two pounds)
In a deep sauce pan,heat all ingredients, stirring constantly until well-blended
Time this so
you will be able to pour frosting over a hot cake just out of the oven. Cake is
good hot or
cold. If desired, and Moreau baking chocolate is un available,
you can use 8 tablespoons of cocoa in its place. If you do not have a large
baking pan,
substitute two 9"X13 Inch baking pans You can also leave the pecans out of the
frosting by spreading
them oveR the top of the cake and pouring the hot frosting over them. Very good
cake.
Submitted by Emil F. Beck