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Show Happy Homemaking Hints by Janet H. Weaver Welcome dear readers to a new feature of the Iron County Record! We would like to devote this column to happy hints and ideas which will make Homemaking more exciting. From time to time we will print recipes as well as new ideas in arts and crafts which other homcmakers are willing to share. If you have a request for a specific recipe or type of recipe; if you want to learn how to make a specific type of table decoration, etc.; or if you know how to make something fun (or know someone who does) please call me at 586-6759 or drop a card to me at 116 N. 200 E. or to the ' Iron County Record. Credit for our first yummy recipe goes to Mrs. Marlene Riddle (and whomever she got it from). Texans claim that everything they have is the biggest and the best. Well, after tasting this yummy Texas Cake, you may be inclined to agree with them. It certainly is big and very, very tasty! TEXAS CAKE Melt in a small saucepan: 2 sticks butter! or margerine) 4 tb. cocoa 1 cup water Pour over; '2 cups sugar 2 cups flour 1 tsp. soda u tsp. salt After mixing above, add a cup sour cream (buttermilk or sour canned milk may be used instead) 2 eggs 1 tsp. vanilla Pour batter onto a buttered anil floured, cookie sheet (the kind with edges all around) and bake for 15 to 20 min. FROSTING Boil: 1 cube butter (or margerine) 2 Tbs. coca (i Tbs. sour cream (buttermilk or sour milk) Add: 2 cups powdered sugar 1 tsp. vanilla 1 cup chopped walnuts (if desired) Frost the cake while it is still hot and then eat! Warm, cold or after it has been forzen, it's dee-li-cious! Special hints include heaping your cups of flour up just a little bit. Also, if you have a big family or would like one to keep for a rainy day, you will find that you can bake three of these in the same amount of time you usually bake one cake. I simply tripled the recipe (Make sure you use a great big mixing container) and popped two of them into the deep freeze (icing and all). |