Siren’s Chocolate Cake

2 ½ c flour

2 c sugar

2 t baking soda

½ t salt

2 eggs

2 c buttermilk

2 t vanilla extract

1 c butter

8 (1 oz) squares unsweetened chocolate

1 (5 oz) can evaporated milk

2 t vanilla extract

1 lb confectioners sugar

Sift the flour, sugar, baking soda and salt together. Beat the eggs with the buttermilk in a mixing bowl and add 2 t vanilla. Add the dry ingredients and mix well.

Melt half the butter and chocolate in a double boiler, stirring to blend well. Add to the batter and mix well. Spoon into 2 greased 9-inch cake pans. Bake at 350 degrees for 30 minutes. Cool in the pans for 5 minutes; remove to wire racks to cool completely.

Combine the evaporated milk, 2 t vanilla and confectioners sugar in a mixing bowl and mix until smooth. Melt the remaining chocolate and butter in a saucepan over low heat stirring to blend well. Add to the confectioners sugar mixture and mix until smooth. Add additional confectioners sugar if necessary for a spreading consistency. Spread between the layers and over the top and side of the cake.

The recipe for Siren’s Chocolate Cake was handed down from Mamah, who opened the Dresback Bake Shoppe in Ohio in the 1930’s. A whole cake sold for $1.10 and a half cake was $.65. The profits from the Bake Shoppe sent her children through college, and the recipe is still a family favorite for birthdays and holidays.

–          Reprinted from A Sterling Collection

 

Mamah was Lucy’s Great Grandmother.

Granny baked this cake for the first time when she was 12 years old!

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