Eros, LA

Mr. Mike and I stopped for this photo several years ago. He was riding his Guzzi Sport, I was on my Buell Lightning.  I made this cake to celebrate Valentine’s Day and the Mardi Gras floodwaters receding. A canoe is no longer necessary to reach the paved road (and mailbox!). The recipe is from my 1974 Betty Crocker Cookbook.  Yes, I know weighing is more accurate than measuring baking ingredients. But this was the early ’70s and Miss Betty didn’t do weights. Actually most Americans still don’t weigh ingredients. I like this recipe because it is forgiving – just dump, mix, and bake.

Cocoa Fudge Cake

1/2 cup margarine or shortening, softened

1 1/2 cup sugar

1 2/3 cup all purpose flour

1 1/2 cup buttermilk

2 eggs

2/3 cup cocoa

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp vanilla

Heat oven to 350 F. Spray no-stick spray a 13 X 9 X 2 inch pr two layer pans. Alternately you can grease and flour the pans (I hated doing that). Measure all ingredients in a large mixer bowl. Blend 30 seconds on low speed. Scrape down sides of bowl and mix 3 minutes on medium speed, scraping bowl occasionally. Pour into pan(s). Bake oblong pan 35-40 minutes, layers 30 -35 minutes or until wooden pick inserted in center comes out clean. Cool on rack.  Frost, dust top with powdered sugar, or top with whipped cream when serving.