Fannie Farmers Rich Corn Cake Food

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DEVIL'S-FOOD CAKE



Devil's-Food Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 18

1/4 cup unsweetened cocoa
1 cup, plus 3 tablespoons, sugar
3 tablespoons water
1/2 cup milk
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 eggs, separated
1 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1/2 cup milk
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
  • Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
  • Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
  • To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 255 milligrams, Sugar 34 grams, TransFat 1 gram

FANNY FARMER CORN BREAD



Fanny Farmer Corn Bread image

This came from my first, and most favorite cookbook. It makes a slightly sweet cornbread, which I adore. My hubby won't eat sweet cornbread, though, so I adapt it for him by leaving the sugar out. You can also make this recipe with buttermilk, by adding a 1/2 t. of baking soda along with the other ingredients. I'm posting it here so that I can access the recipe when I am away from home and don't have my book. (I also usually grind my own flour and cornmeal, and it still makes great bread!)

Provided by luv2cookforluvd1s

Categories     Quick Breads

Time 35m

Yield 16 2 inch squares, 8 serving(s)

Number Of Ingredients 8

3/4 cup yellow cornmeal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons melted shortening or 2 tablespoons bacon fat

Steps:

  • Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.

Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 309.7, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3

FANNIE FARMER GRIDDLECAKES



Fannie Farmer Griddlecakes image

This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.

Provided by Miss Eve

Categories     Breakfast

Time 13m

Yield 12 medium pancakes, 4-6 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1 egg, slightly beaten
3/4 cup milk (or more)
3 tablespoons melted butter

Steps:

  • Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.

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