A Year-Round Guide to Franklin and Nantahala

Yield: 18 servings. For the cake: 2 cups all-purpose flour 2 cups sugar 1 cup water 1 cup vegetable oil 8 tablespoons butter 4 tablespoons unsweetened cocoa powder ½ cup

Madison County Championship Rodeo

Yield: 18 servings. For the cake: 2 cups all-purpose flour 2 cups sugar 1 cup water 1 cup vegetable oil 8 tablespoons butter 4 tablespoons unsweetened cocoa powder ½ cup

Rosemary and Goat Cheese Strata

Yield: 18 servings. For the cake: 2 cups all-purpose flour 2 cups sugar 1 cup water 1 cup vegetable oil 8 tablespoons butter 4 tablespoons unsweetened cocoa powder ½ cup

Dody’s Chocolate Cake and Chocolate Icing

Yield: 18 servings.

For the cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1 cup vegetable oil
8 tablespoons butter
4 tablespoons unsweetened cocoa powder
½ cup buttermilk
2 eggs
½ teaspoon baking soda
Pinch of salt
¾ cup chocolate icing

For the icing:
4 tablespoons milk
4 tablespoons unsweetened cocoa powder
8 tablespoons butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract

For the cake: Preheat oven to 350˚. Combine flour and sugar in mixing bowl. Put 1 cup water, oil, butter, and cocoa into heavy boiler. Bring to a boil, and cook 1 minute, stirring constantly. Add mixture to sugar and flour, beat well. Add buttermilk, eggs, baking soda, and salt. Mix until smooth. Pour batter in 9-inch x 13-inch baking pan and bake for 40 minutes. Ice with chocolate icing while still hot.

For the icing: Mix milk, cocoa, and butter together, and bring to a boil. Add confectioners’ sugar and vanilla, stirring until well mixed, with no lumps.

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This story was published on Jan 31, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.