Tuesday, June 17, 2008

Chocolate Spice Cake

I have just a very few recipe books at home...most recipes are written on scraps of paper here and there and shoved between the pages of the better cookbooks. One such recipe is written on a paper so thin with wear that I really am glad to post it here if just to preserve it. I haven't a clue where it came from originally but it is an old standby for me. Rich and moist with a hint of spice, this cake disappears quickly in my home.

  • Ingredients
  • 3/4 cup butter or margarine
  • 1 1/2 cups white sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp allspice
  • 2 eggs
  • 1/2 cup buttermilk
  • 3/4 tsp baking soda
  • 1 tsp. baking powder
  • 1/2 cup cocoa
  • 1/2 cup boiling water
  • 2 cups flour

Cream the butter. Beat in the sugar and add eggs one at a time.
Beat until creamy.


Dissolve soda in the buttermilk.



Sift all dry ingredients together and add alternatively to the first mixture with the buttermilk. Dissolve cocoa with the boiling water and add at the end.


Bake in a 350 oven for 30 to 40 minutes. Ice with your favorite frosting if you choose although it is fine just the way it is.

NOTE: For these pictures I was making a double batch in order to put in large pyrex 'squares' pan.

10 comments:

  1. Looks like you've been busy!
    I especially like your last photo! Aren't new dishes fun?
    (Not just as "food", but plates etc.)

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  2. you are right anneliese. And yep, teenage sons who study late definitely need a 'yummy' pick me up, even a chocolate cake made after work!

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  3. Spicey chocolate cake..sounds yummy! Don't think I've ever made one like it.
    Your dishes are so pretty!
    Thanks for sharing the recipe and the dishes!

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  4. I am so making this today...

    About that pan ~ is this recipe suitable for a 9x13?

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  5. yeppers Sis. That is the size. I am SO not a baker :) (Remember...I only just invested in measuring cups and measuring spoons.) I have no clue as to pan sizes and this recipe was just an old one with little direction. It would be lovely in a bundt pan too with a drizzle of chocolate. It is a very dense moist cake. I made it in that large pan (9 x 13) for a hungry boy with an easy to serve leftover 1/2 for the staff at work today...lets see how they like it!

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  6. That looks so yummy! I'm sure that aside from cooking you are also a gardener... I'm I right? We are having a garden party... come and show us your garden.... :)

    cielo

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  7. Now I am really hungry - you girls are trying to kill me...

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  8. Ever since I first tasted George Washington cake, I have been on a quest for the recipe. I could only describe it as a chocolate spice cake or a chocolate gingerbread. Your recipe seems like it might be very, very close to what has eluded me for years. Only two minor differences I can see - the Geo. Washington cake was baked on a thin layer of pie crust (now would you bake that ahead?), and then had a spider-web type design on the top done in a vanilla icing. I will try this this week. Thanks!

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  9. How many people can this serve?

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  10. Lisabelle,
    Trish says she doubled the recipe for the large (I am assuming 9 X 13 pan) I would judge from that this recipe would be baked in a 8 x 8 pan and serve 9.

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