AUNT LUCY CAKE

By Lene

THIS IS A 12 TO 16 LAYER BUTTER CAKE WITH COOKED CHCOLATE FROSTING. THE RECIPE WAS MY HUSBAND'S GRANDMOTHER'S AND I RECEIVED THE RECIPE FROM HIS AUNT LUCY(HENCE THR NAME). WHEN I ASKED FOR THE RECIPE, SHE GAVE ME A PIECE OF PAPER AND A PENCIL AND RECITED THE INGREDIENTS FROM MEMORY. AFTER TRIAL AND ERROR I FINALLY GOT IT ABOUT RIGHT

Ingredients

• CAKE
• 6 EGGS
• 2 CUPS SUGAR
• 3 STICKS BUTTER
• 1 STICK MARGARINE
• 2 TSP. BAKING POWDER
• PINCH OF BAKING SODA
• 3 CUPS FLOUR
• 1 CUP BUTTERMILK
• 1 TBLE. VANILLA
• FROSTING
• 6 SQUARES BAKERS UN-SWEET CHOCOLATE
• 6 CUPS SUGAR
• 2 STICKS MARGARINE
• 1 CAN (14 0Z. CARNATION MILK
• 1 TSP. VANILLA

Preparation

Step 1

CAKE

MELT BUTTER AND MARGARINE, COOL ADD SUGAR AND EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. COMBINE DRY INGREDIENTS AND ADD ALTERNATELY WITH BUTTERMILK AND VANILLA. COOK IN THIN LAYERS,ABOUT 1/3 CUP BATTER TO EACH PAN. COOK AT 350, THIN LAYERS COOK IN ABOUT 8 TO 10 MNUTES EACH.

FROSTING

MELT MARGARINE AND CHOCOLTE OVER MED HEAT, ADD MILK AND SUGAR STIRRING CONSTANTLY. COOK TO SOFT BALL STAGE AND REMOVE FROM HEAT. ADD VANILLA AND COOL. THIS TAKES SEVERAL HOURS. STIR OCCASIONALLY. WHEN FROSTING BEGINS TO THICKEN, FROST CAKE.

ASSEMBLE CAKE

ON CAKE PLATE PUT FIRST LATER AND SPOON ENOUGH FROSTING OVER TOP TO COVER TOP REPEAT FOR EACH OF THE LAYERS, WORKING QUICKLY AS FROSTING WILL HARDEN. ABOUT HALF WAYTHROUGH, START COVERING THE SIDES OF THE CAKE AS WELL. BE CAREFUL WITH THE STACKING OF THE CAKE AS I HAVE PRODUCED MORE THE A FEW LEANING TOWER OF PIZA LOOKS. IF THE FROSTING BECOMES TOO HARD TO WORK WITH, REHEAT JUST UNTIL IS LOOSENS UP ENOUGH TO FINISH FROSTING CAKE.