Ryan’s Favorite Chocolate Cake

(From Grandma Lavin’s recipe box)

Chocolate Feather Cake

Makes 2 layers

½ lb. butter (2 sticks)

2 c. sugar

3 oz. sq. unsweetened chocolate

5 egg yolks

2 ½ cake flour (opt)

1 c sour milk (buttermilk)

1 t. baking soda

1 T. hot water

1 ½ t. vanilla

5 egg whites, beaten

Melt chocolate over hot water.  Cream butter and sugar well.  Add melted chocolate, then egg yolks and mmix.  Sift flour once, then measure, then sift 3 times.  Add alternately with sour milk, mixing in baking soda combined with tablespoon of hot water.  Add vanilla, beat, then fold in beaten egg whites.  Pour into 2 8 inch greased layer cake pans, line on bottom with parchment or greased wax paper.  Frost as desired.

From Home Service Department The Laclede Gas Light Company

Frosting:

(From Grandma’s Betty Crocker Cookbook)

Recipe barely covers a double layer cake which was fine with Ryan who didn’t want too much frosting.

3 T shortening

3 oz semi-sweet chocolate

2 c powdered sugar

½ t salt

1/3 c milk

1 t vanilla

Melt shortening and chocolate in saucepan over low heat.  Stir in remaining ingredients; beat until smooth.  Place pan of frosting in bowl of ice and water; continue beating until spreading consistency. 

Karen's Cinnamon Applesauce Jello

DoubleTree Hotel's Chocolate Chip Cookie

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

½ cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips

1 ¾ cups chopped walnuts

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.