Diane Prather: Special process makes this chocolate cake extra good
September 5, 2008
I’ve written before how rewarding it is to meet people through this column. This past week I received a letter from Bonnie Clifton, a former Craig resident who now lives in Brighton. (Do any of you remember Bonnie Dunn?) I got to visit with Bonnie by phone, too.
Bonnie wrote that she was born in Craig and raised five children here. She also was in business in Craig. In 1987, Bonnie moved to the eastern slope. However, she reads the Craig Daily Press online every day.
Bonnie wrote, “Craig is and always will be my home.”
Bonnie’s mother, Ruth Dunn, came to Craig with her mother when she was 12 years old. Ruth married Leo Dunn, whose family also came to homestead. According to Bonnie, her mother was active in the Mite Society of the Christian Church until her death in 1993.
Bonnie sent a recipe for one of Ruth Dunn’s cakes. “It is the most enjoyed, remembered cake of the whole family, ” Bonnie told me.
The cake, requested by Ruth’s grandchildren for birthdays, is unique. Note the sifting of the flour and “where and when” the baking powder is added.
Recommended Stories For You
The recipe is in Ruth’s own written words:”Put ¼ cup butter or margarine (1/2 stick) in a pan with 1 cup milk. Heat HOT but NOT boiling. Beat 4 whole eggs, 1 ¾ cups sugar, and pinch of salt until thick and lemon colored. Add 1 teaspoon vanilla. Add 2 cups flour little at a time on low speed. Flour should be sifted once before measuring and twice after measuring. Add hot mixture and VERY LAST add 1 teaspoon baking powder. Bake 350 oven. Makes two 9- inch layers or a 9×13-inch pan sheet. Bake 25 to 30 minutes. Batter is thin.”
Bonnie wrote that her mother’s favorite icing was made with butter, powdered sugar, vanilla, cocoa, and milk.
I’ve had such a busy week that I haven’t taken time to try this recipe, but it’s on the agenda for the coming weekend. Thanks so much for sharing, Bonnie.
The garden produce is slow coming on, and last night’s frost might have finished it off, but we’ve been enjoying the fresh vegetables so much.
Last night I fixed the “Cabbage Soup” featured in this column. A few days ago I picked the first green beans. There was only a pint, but I cut off the ends and put the beans in the crock pot. I quartered three medium potatoes and added them and then covered the vegetables with water.
To the vegetable mix, I added about two slices of raw bacon that I’d cut up. I let the vegetables cook all day on medium heat. What a wonderful aroma greeted me at the door when I returned home later that afternoon.
The beans and potatoes, seasoned to taste, were great with meat loaf.
Do you have any recipes for fruit cobblers that you’d like to share? If so, write to me at Box 415, Craig 81626 or call me at 824-8809.