ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: looking for grandmother's cake recipe with sugary chocolate frosting

Misc.
I am looking for a recipe for a cake my grandmother used to make before she died. It was a layer cake. I think the cake itself was a white or yellow cake, but the frosting/icing was chocolate. Somehow in the frosting you could actually taste the granulated sugar crystals. Does anyone have this recipe?
MsgID: 017012
Shared by: Donna South Carolina
Board: Vintage Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cake falling in the middle - Large eggs only
  • Hi Darlene - I was having a lot of trouble with my cakes falling after they came out of the oven. I had been using extra large eggs, as that's what I had always had on hand. Someone said to use only large eggs in bakin...
  • Roasted Ratatouille Couscous
  • ROASTED RATATOUILLE COUSCOUS 1 medium eggplant (about 1 pound), cut into 3/4- to 1-inch cubes 1 pound zucchini, cut into 3/4- to 1-inch cubes 1 large red bell pepper, cored, seeded and cut into 1/2- to 3/4-inch square...
  • Butter Biscuits (using Bisquick)
  • BUTTER BISCUITS 1/3 cup firm margarine or butter 2 1/2 cups Bisquick baking mix 2/3 cup milk Heat oven to 450 degrees F. Cut margarine into 1/4-inch pieces; toss with baking mix until coated. Add milk; stir just ...
  • TGI Friday's Black Bean Dip
  • TGI FRIDAY'S BLACK BEAN DIP 3 slices of thick West Virginia style bacon 1/2 of a red bell pepper, chopped 1/2 of a Vidalia onion, chopped 1 (16 oz) can fat free refried beans 8 oz Monterey Jack Cheese, cubed 3/4 lb Ve...
ADVERTISEMENT
  • Shrimp Egg Foo Young
  • SHRIMP EGG FOO YOUNG "These Cantonese egg patties make a quick and delicious brunch or supper entree. Cut-up cooked pork, chicken or beef can be substituted for the shrimp." FOR THE SAUCE: 1...
  • Rigatoni Martino (Carrabba's Italian Grill)
  • RIGATONI MARTINO From: Carrabba's Italian Grill, Chef Ken Maxwell, Source: KTVK, Phoenix, Good Morning Arizona 7 oz. tomato cream sauce 1/3 cup mushrooms, sauteed 10 to 12 pieces sun-dried tomatoes, sliced 8 oz. grill...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: looking for grandmother's cake recipe with sugary chocolate frosting
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!