Irene’s Chocolate Cake
Recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet! And yes, she is family
1 1/2 C. Flour
1 1/2 C. Sugar
1/2 C. Baking Cocoa
1 1/2 tsp. Baking Soda
1/4 tsp. Cream of Tartar
1 tsp. Salt
2/3 C. Shortening
2/3 C. Whole Milk (Buttermilk can be used, if so omit the cream of tartar.)
2 Eggs, unbeaten
1/3 C. Milk
1 tsp. Vanilla
1 1/2 C. Sugar
1/2 C. Baking Cocoa
1 1/2 tsp. Baking Soda
1/4 tsp. Cream of Tartar
1 tsp. Salt
2/3 C. Shortening
2/3 C. Whole Milk (Buttermilk can be used, if so omit the cream of tartar.)
2 Eggs, unbeaten
1/3 C. Milk
1 tsp. Vanilla
Sift together flour, sugar, cocoa, baking soda, cream of tartar, salt. Add shortening, and whole milk to the sifted mixture. Beat until smooth and add eggs, milk, and vanilla. Beat until mixed. Bake at 350 degrees for 30 to 40 minutes. Serve with Carmel frosting.
Carmel Frosting
1/2 C. Butter
1 C. Brown Sugar
1/4 tsp. Salt
6 Tbsp. Milk
3 C. Powdered Sugar
Melt butter. Stir in brown sugar and salt. Bring to a hard boil for 2 minutes, stirring constantly. Remove from heat and add milk, stirring vigorously. Put back over heat and bring to a full boil again. Set aside and cool until lukewarm. Stir in powdered sugar until smooth, and cool enough to spread.
Carmel Frosting
1/2 C. Butter
1 C. Brown Sugar
1/4 tsp. Salt
6 Tbsp. Milk
3 C. Powdered Sugar
Melt butter. Stir in brown sugar and salt. Bring to a hard boil for 2 minutes, stirring constantly. Remove from heat and add milk, stirring vigorously. Put back over heat and bring to a full boil again. Set aside and cool until lukewarm. Stir in powdered sugar until smooth, and cool enough to spread.












CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 