Saturday, February 7, 2009

Karen Foreman's Chocolate Cloud Cake

When I was a teenager I used to babysit for Karen Foreman's darling kids. One day she made us this amazingly delicious cake. She was even sweet enough to give us the recipe. The frosting is so wonderfully fudgy and it hardens up a bit. It became our family favorite. Recently, it was published in our area homeschool cookbook. I made it for a dinner party tomorrow in my heart shaped pans in honor of Valentine's Day. I plan to top it with sliced strawberries right before serving. I thought I would share it here for those that would like to try it out. I hope you enjoy it!

Karen Foreman's Chocolate Cloud Cake

1/2 c. butter
1/2 c. cocoa
1 3/4 c. sugar
2 1/2 c. flour
1 tsp. vanilla
3 eggs (room temperature)
1 2/3 c. cold water
1 1/2 tsp. baking soda

FROSTING
1/4 c. melted Crisco
1/2 c. cocoa
1/4 tsp. salt
1/3 c. milk
1 1/2 tsp. vanilla
3 1/2 c. confectionery sugar

Cream butter & sugar. Add vanilla & eggs.
Sift salt, flour, cocoa & soda together twice.
Add dry ingredients to creamed mixture alternately with cold water.
Pour into greased & floured pan. 13" x 9" or two 8" pans
Bake in preheated oven at 325 for 40 min. (or two 8" pans at 350 for 30
mins.)

FROSTING
Melt Crisco and remove from heat. Add cocoa & salt. Stir in milk and
vanilla. Pour into sugar & beat well. Optional: Add chopped pecans.

1 comment:

EuroMom said...

Sounds great...reminds me of my heart-shaped pans. I wonder if I can convert this and make it gluten free...hmmmm...I think I might be up to the challenge.

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