2 beaten eggs 1/2 cup cocoa
1 cup hot water 2 tsp soda
1 cup table syrup or honey 2 1/4 cups flour
1 cup melted lard 1/4 tsp salt
Sift dry ingredients together. Add hot water, a little at a time, and stir well after each addition. Add the lard, syrup and beaten eggs. Mix well. Bake at 350 degrees for 30 to 40 minutes.
- Mandy’s Hints: The above recipe is written just as it appears in the book.
- Per my mom, “table syrup” is maple syrup. I used honey in my cake.
- I didn’t actually “sift” the dry ingredients, and my cake had some lumps after it was baked. I’m not sure why and couldn’t tell if it was the honey or because I hadn’t actually sifted the dry ingredients (I just mixed them like I normally do with dry ingredients).
- The cake was a little “thin” as a two tiered cake, so I would suggest making a double batch if you want to do this like I did. It’s probably perfect, as is, for a 9 x 13 pan, though. 🙂
- For the strawberry filling, I just took some strawberries, puree them in a food processor and put that filling right in the middle;
*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for this sugarless chocolate cake.
Chocolate Icing (which negates the “sugarless” portion of the cake…I’m trying to figure out a sugarless icing and will update this when I find a good one!):
For the icing, I used a basic icing;
1 tbsp butter, melted
1/4 cup milk
Add powdered sugar until consistency desired. As I wanted a chocolate flavored icing, I improvised and added some cocoa powder until it was the flavor I liked. I realize this is dumb, as I didn’t measure the powdered sugar OR the cocoa powder…I’m so sorry!!!! If I had to bet, I would say I used about 2 tbsp cocoa powder and about 4-5 cups powdered sugar. But don’t hold me to it. I simply added the sugar until it was the consistency I liked. I added the cocoa powder until it was the flavor I liked. I did have to add a little more milk after the cocoa, because the icing got a little too thick. It was all about improvising. I’m sorry it’s not more exact!