Grandmother's Chocolate Cake

Ingredients

1 stick butter
1/4 cup Crisco
3 tablespoon cocoa
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup butter milk
1 table spoon baking powder
2 tsp vanilla

Method

• Use a greased jelly roll or other long thin pan. This cake freezes well.
• Bring to boil 1 stick butter, 1/4 cup Crisco, 3 tablespoons cocoa and 1 cup water.
• Mix 2 cups flour and 2 cups sugar in a bowl, pour over this the above mixture and stir adding 2 slightly beaten eggs.
• Add 1/2 cup buttermilk, 1 tablespoon baking soda, scant teaspoon cinnamon, 2 teaspoons vanilla. Mix well.
• Bake at 350° for 20 minutes. Test, do not overbake.

Chocolate Mousse Cake

Ingredients
1 1/4 cups chocolate cookie crumbs
1/4 cup melted butter
Mousse:
3 oz unsweetened chocolate
3/4 cup water
1 tbsp gelatin
3/4 cup sugar
1/8 tsp salt
3 egg yolks
1 1/2 tsp vanilla
1 3/4 cups heavy or whipping cream
3 tbsp sugar
3/4 tsp vanilla

Instructions:

• Heat oven to 350F. For crust, mix crumbs and butter.
• Press onto bottom of a 9 inch springform pan. Bake for 5 min. Let Cool.
• Melt chocolate with water over low heat, stir until smooth.
• Stir in first amount of sugar and the salt.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat and simmer 5 minutes, stirring constantly.
• Soften gelatin in 1/4 cup warm water until disolved.
• Add in gelatin mixture.
• Blend a small amount of the hot mixture into egg yolks.
• Stir into remaining hot mixture.
• Cook and stir one minute longer.
• Cool to room temperature and add first amount of vanilla.
• Whip cream with sugar and vanilla until soft peaks form.
• Fold into chocolate mixture.
• Pour over cooled crust and chill until firm.