The Perfect little Cake

I've decided i like making small little cakes. The t cake in the picture above is a small perfect little chocolate cake. I used the top pan in a set of wedding cake pans, It measures 6 inches. It serves a generous 4 or and nice small piece to 6. Who needs left over cake when one is watching their weight and sugar intake. What really makes this cake perfect is the taste. It's really the perfect chocolate cake. The recipe comes from the junior league cook book from New Orleans. I bought my first copy about 23 yrs ago. And was lucky enough to get a new copy just a year ago from Brooke and Steve. If you can get your hands on a copy, you'll love all the fantastic old southern recipes. If you don't have a cute 6 inch pan , this cake is just as yummy in a 9x13 pan. Bon Appetit, Peggy

Perfect Chocolate Cake

Bring to a rapid boil:

1 cup water 1 cube butter

4 Tbs. cocoa 1/4 cup shortening

mix and pour into into coca mixture:

2 cups sugar 2 cups flour

Add:

1/2 cup butter milk 1 tsp. soda

1 tsp. vanilla 2 eggs

Beat together and pour into desired pans, which have been greased and floured

bake at 350 until center test done.

Beverly Nelson's Chocolate frosting

1 cube butter softened

1 lb powder sugar

3 Tbs. cocoa ( add more or less )

cream

1 tsp. vanilla

Mix butter, powder sugar and cocoa. Add vanilla and a small amount of cream. The cream is a matter of choice. More cream thinner frosting. Less cream thicker frosting. If you have a stand mixer, I found if you beat it on high for a few minutes air is whipped into the frosting making it fluffier.