I first met Myra Baker after our family joined a small, country-spun church in Fort Worth, TX. Tucked away on a side road, the church reminded me of the churches I had gone to when we went camping up in the Blue Ridge and in the Appalachians. And Sister Myra was part of that memory with her wry smile, her nicely modest attire, and her country singing voice. All good things!
Myra and her husband loved to sing as a duet. I could see them singing in the hill churches with a chunky Pastor sitting in his chair, smiling, proud as a peacock that he had such good people in HIS church!
Below is Sister Myra's Chocolate Dream Cake recipe, given personally to me by Sister Myra.
- 2 cups sifted flour
- 2 cups sugar
- 1 stick of butter
- 1/2 cup shortening (Crisco)
- 1 cup water
- 1/4 cup cocoa powder
- 1/2 cup buttermilk
- 2 slightly beaten eggs
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp cinnamon
- Sift flour, sugar, baking soda, and cinnamon in a bowl and set aside.
- In a saucepan, bring the following to a rapid boil: butter, shortening, water, and cocoa.
- Pour the still-hot mixture over the flour and sugar mixture and stir well.
- Add in the vanilla, buttermilk, and eggs as the mixture cools (eggs last) and mix well.
- Pour into a greased and floured 13 x 9 x 2" pan and bake at 400 for 35-40 minutes.
- For a 16 x 11 pan, reduce the cooking time to 20 minutes.
THE FROSTING
- 1 stick softened butter
- 1/3 cup milk
- 3 1/2 tbsp cocoa powder
- 1 lb powdered sugar
- 1 tsp vanilla
- 2/3 cups chopped nuts
- Combine the butter, cocoa, and milk in a saucepan and heat slowly to a boil.
- Add vanilla, sugar, and nuts.
- Spread over cake while the frosting is still warm.
Why is this a dream cake? Sister Myra told me its "because the cake is so easy to make, it's a DREAM!"