Becca wrote:
> Jean B. wrote:
>> Becca wrote:
>
>>> That does sound good. Cocoa, butter and coffee makes a good
>>> frosting. Here is an old family recipe. It may be 80-100 yrs old,
>>> and it was my stepfather's favorite. His birthday is March 19th, and
>>> I will make this and remember him.
>>>
>>>
>>> Red Earth Cake & Frosting
>>>
>>> Recipe By : Becca Love
>>> Serving Size : 0
>>> Categories : 0
>>>
>>> Amount Measure Ingredients
>>> -------- ------------ --------------------------------
>>> 1 1/2 cups sugar
>>> 1/2 cup butter
>>> 2 large egg
>>> 4 tablespoons cocoa powder
>>> 1 tablespoon red food coloring
>>> 4 tablespoons strong coffee
>>> 1 teaspoon baking soda
>>> 1 teaspoon vanilla
>>> 1 teaspoon salt
>>> 2 cups flour, sifted
>>> 1 cup buttermilk
>>>
>>> -- Preparation Method
>>>
>>> Preheat oven to 375 degrees. Grease and flour 2 9-inch cake pans.
>>> Cream butter and sugar; add eggs one at a time. Mix.
>>> Add cocoa, food coloring, coffee, baking soda, vanilla and salt. Mix.
>>> While mixing, alternately add flour and buttermilk. Mix for 2 minutes
>>> on medium speed. Pour into cake pans and bake at 375 degrees for
>>> 25-30 minutes.
>>>
>>>
>>>
>>> Red Earth Frosting
>>>
>>> 1 pound powdered sugar
>>> 1 stick butter, melted
>>> 3 tablespoons cocoa powder
>>> 2 teaspoons red food coloring
>>> 3 tablespoons strong coffee
>>> 1 teaspoon vanilla extract
>>>
>>> To melted butter, add coffee, food coloring and vanilla extract and
>>> stir. Add powdered sugar and mix well; beat until smooth. For a
>>> thinner frosting, add more coffee, 1/2 teaspoon at a time, or milk
>>> can be added to desired consistency.
>>>
>> Interesting. I guess the coffee makes it different from a red velvet
>> cake. I love mocha!!!
>
> Yes, mocha rules. lol This recipe has gone through a few generations of
> cooks and it has been changed a time or two. When I got the recipe from
> my grandmother, it called for "oleo", and I changed that to butter.
> Then, she told me it originally called for butter but they changed it to
> oleo during "the war".
>
> Becca
>
Ugh. Oleo. Here's a little bit of irony. I have been looking
for unadulterated lard for years, so I could try some old recipes
that call for it. (Sure one can use butter, but I wanted to try
them with the lard.) I JUST located some--and now I am not going
to be baking anything for a good long time. Sniff.

--
Jean B.