Recipe: Assorted Recipes (20) - 02-13-00 Recipe Swap (updated)

20 ASSORTED RECIPES
Recipe Swap - February 13-18, 2000

RECIPES IN THIS FILE:
Tuscan White Bean and Escarole Soup
Chilled Chicken and Avocado Bisque
Carrot Ginger Soup
Grandview Lodge Corn Chowder
Chicken Divan Soup with Broccoli and Gruyere
Winter Roots and Sausage Soup
Fresh Coconut Cake
Senator Thompson's Mother's Famous Fresh Coconut Cake
Senator Ruth Thompson's Mother's Coconut Cream Pie
Chewy Chocolate Coconut Bars
Chocolate Coconut Pecan Crisps
Parsley Potatoes
Champagne Scallop and Rice Ring
Coffee-Orange Sauce
Mimi's Sticky Chicken
Amaretto Fudge Brownies
Hamburger Gravy
Baked Broccoli and Spinach
Bacardi Rum Cake
Fabulous Chocolate Cake
TUSCAN WHITE BEAN AND ESCAROLE SOUP
Makes 6 servings
Source: Blaine Nierman, Raleigh, American Express Presents Top Chefs of the Triangle, 1996
From: lindaTN

8 ounces dried white beans
1 1/2 tablespoons olive oil
2 cups chopped onion
1 cup diced carrots
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 whole bay leaf
2 cups peeled, seeded, diced tomatoes (or use one 14 1/2 ounce can peeled tomatoes, drained and chopped)
1 1/2 quarts (6 cups) water or chicken stock
1 1/2 cups chopped escarole
FOR THE BRUSCHETTA:
6 slices sourdough bread (1/2-inch thick)
1 large garlic clove
1 tablespoon extra virgin olive oil (plus additional for serving)

Beans can be soaked 6 to 8 hours, or use the quick-soak method: Cover beans with 2 cups cold water. Bring to boil; boil 2 minutes. Cover, remove from heat and let stand 1 hour. Drain and continue with recipe.

In large soup pot over medium-high heat, heat 1 1/2 tablespoons oil and saute onions, carrots and garlic. Add dried herbs and bay leaf and saute 1 minute. 

Add tomatoes, drained white beans and water or chicken stock. Bring to a boil. Lower heat and simmer until beans are tender (make sure liquid doesn't cook away completely), about 1 to 1 1/2 hours.

TO PREPARE THE BRUSCHETTA:
Before serving, rub each slice of bread with the cut garlic clove. Heat 1 tablespoons oil in a large saute pan and saute bread on both sides until golden brown.

TO SERVE:
Place 1 piece of bruschetta in a soup bowl and ladle soup over bread. Drizzle 1 to 2 teaspoons of extra virgin olive oil over each serving and serve immediately.
CHILLED CHICKEN AND AVOCADO BISQUE
Source: The Whole World Loves Chicken Soup by Mimi Sheraton 
From: lindaTN
Makes 4 servings

"Yes, chilled soups are usually served in summer. But do yourself a favor -- don't wait. This soup is heavenly, from the pale green color to the rich, haunting flavor. And it's very quick to make."

3 cups cold, degreased chicken stock
1 very ripe medium avocado (preferably Haas)
1 cup sour cream
Salt, freshly ground black pepper to taste
Pinch of cayenne pepper or a few drops Tabasco
2 tablespoons finely minced chives
1 cooked boneless chicken breast
1 tablespoon minced green or red chiles, or 2 tablespoons roasted red bell pepper or pimiento
(garnish, optional)

Using a stainless-steel knife, peel and pit the avocado and cut into chunks. Puree in food processor or by rubbing through a sieve with a wooden spoon. Blend in chicken broth using blender, food processor or wire whisk. 

Beat in two-thirds of the sour cream until smooth and frothy. Season with salt and peppers or Tabasco and 1 tablespoon chives. Place in refrigerator to chill and thicken for 2 to 3 hours. (Can be made to this point up to 24 hours in advance; cover tightly with plastic wrap.)

About 30 minutes before serving, place 4 soup cups or bowls in refrigerator to chill. 

Let chicken stand at room temperature (no more than 30 minutes). 

Cut chicken in fine dice or shred. Using a fork, beat remaining sour cream until thin. Place chicken in chilled cups. Ladle bisque over it. Drizzle beaten sour cream over it and garnish with minced chiles, roasted red pepper or pimiento. Serve cold.
CARROT GINGER SOUP
Makes 6 to 8 servings
Source: The Junior League Centennial Cookbook by the Association of Junior Leagues International Inc., 1996
From: lindaTN

"This soup is lovely, with a spicy, slightly exotic flavor and a soft, pastel color."

7 tablespoons butter, divided use
3/4 cup minced onion
1/4 cup peeled and minced fresh gingerroot
6 cups chicken broth
10 to 12 medium carrots, peeled and sliced
1 teaspoon sugar
1 1/2 cups half-and-half
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Carrot slices for garnish

In a Dutch oven, melt 4 tablespoons butter. Saute the onion and gingerroot for 5 to 7 minutes, or until onion is softened. 

Add the broth, carrots and sugar. Cover and simmer for 35 minutes. 

Puree the mixture in a blender or food processor, working in two batches if necessary. Return puree to Dutch oven and stir in the half-and-half. Cook over low heat for 4 minutes. 

In a large saucepan, melt remaining 3 tablespoons butter and stir in the flour. Cook over medium heat until bubbly. Slowly add carrot mixture a little at a time, stirring until smooth. After adding several cups, stir the thickened carrot mixture back into main soup. Season to taste with cinnamon, salt and pepper. 

Garnish with carrot slices and serve.
GRANDVIEW LODGE CORN CHOWDER
Makes about 6 servings
Source: Soup's On! by Gail Hobbs and Bob Carter
From: lindaTN

"This tasty recipe came from Linda Arnold of the Grandview Lodge in Waynesville. The carrot in the mixture leaves little flecks of gold in the chowder."

3 tablespoons butter or oil
1 medium onion, coarsely chopped
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
2 cloves garlic
1 green pepper, seeded and chopped, divided
8 cups (or four cans 14.5 ounces each) chicken broth
1 teaspoon dried thyme leaves
1 bay leaf
1 large potato, peeled and coarsely chopped
2 cups fresh or frozen corn, divided use
Salt to taste
1 1/2 cups evaporated milk or half-and-half

In a large saucepan or Dutch oven, heat butter or oil. Add onion, celery, carrots, garlic and about half of the green pepper. Cook, covered, over medium heat for about 5 minutes, stirring occasionally. 

Add chicken broth, herbs, potato and 1 cup of the corn. Bring to a boil, reduce heat to medium and simmer 10 to 15 minutes or until vegetables are tender. 

Using a slotted spoon, remove the vegetables from the broth (discard bay leaf). Working in batches if necessary, puree in a blender or food processor. 

Finely mince remaining green pepper. Add to soup with remaining 1 cup corn and the puree. Cook for 5 to 10 minutes. Taste and add salt if necessary. Stir in evaporated milk or half-and-half and serve.
CHICKEN DIVAN SOUP WITH BROCCOLI AND GRUYERE
Source: Chicken Soup by Marcie Ver Ploeg
From: lindaTN
Makes 4 to 6 servings

"Broccoli and cheese soup is usually a best-seller, but it can be pretty mediocre. This sophisticated version wakes it up with a slight smoky flavor from the Gruyere."

1 bunch fresh broccoli, divided use
1 tablespoon butter
1 medium onion, chopped
2 medium celery ribs with leaves, coarsely sliced
1/3 cup tightly packed parsley sprigs (preferably flat-leaf)
1/3 cup uncooked long-grain rice
4 cups chicken broth, divided
3/4 pound skinless, boneless chicken breast halves (about 3), cut in cubes
1 cup evaporated skimmed milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cayenne pepper
1 cup shredded Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese

Separate broccoli into florets and stalks. Set aside 2 cups of the florets. Measure the remaining florets and add enough peeled and coarsely chopped stalks to equal 3 cups.

In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the 3 cups of broccoli florets and stalks, onion and celery. Cook, stirring, for 3 minutes. 

Add the parsley, rice and 2 cups of the broth. Cover and simmer over medium heat until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Puree the soup, in two batches if necessary, in a blender or food processor. Set aside.

In the same saucepan, bring the remaining 2 cups broth to a boil. Lower heat to medium, add chicken and the 2 cups broccoli florets. Simmer for 8 minutes, or until the chicken is tender and the broccoli is crisp-tender.

Stir in the milk, pureed broccoli, salt, pepper and cayenne. Cook, stirring, until heated through, 2 to 3 minutes. 

Gradually add the cheeses, stirring well after each addition, until the cheese melts. Serve immediately.
WINTER ROOTS AND SAUSAGE SOUP
Source: A Good Day for Soup by Jeanette Ferrary and Louise Fiszer
From: lindaTN
Makes 8 servings

"Who says you don't like parsnips or rutabagas? In this soup, they combine with carrots to create an unusual soup with an unusual rich flavor."

3 tablespoons olive oil
1 pound smoked chicken and apple sausage* 
1 large onion, chopped
1 leek, white part only, thoroughly washed and chopped
1/2 teaspoon dried thyme
4 medium parsnips, peeled and diced
1 large rutabaga, peeled and diced
2 large carrots, diced
1 medium celery root, peeled and diced (optional)
6 cups chicken broth or stock
1/2 cup half-and-half
Salt and pepper

In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Cut sausage in half lengthwise and cut into thin slices. Add to Dutch oven and brown on all sides. With a slotted Spoon, remove sausage and set aside.

Add onion and leek to saucepan and cook until soft, about 5 minutes. 

Stir in thyme, parsnips, rutabaga, carrots and celery root, if using. Cook about 5 minutes, stirring occasionally. 

Add stock, bring to a boil and reduce heat to simmer. Cook until all vegetables are tender, about 30 minutes. 

Remove about 2 cups of soup mixture to a food processor or blender and puree with half-and-half. Return to pot and add reserved sausage. Heat through, taste for salt and pepper, and serve.

*If chicken and apple sausage isn't available, substitute another flavor of chicken sausage and add about 1/2 teaspoon liquid smoke to get the smokiness.
FRESH COCONUT CAKE
From: June

3/4 cup Crisco vegetable shortening
2 cups sugar
1/2 cup milk
1/2 cup water (or 1 cup coconut milk drained from coconut*)
3 cups sifted cake flour
1 tbsp. baking powder
3/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. lemon extract or almond extract
6 egg whites

Preheat oven to 350 degrees F. Line bottom of two greased 9-inch round cake pans with waxed paper.

Cream shortening; gradually add sugar, beating until light and fluffy. 

Combine milk and water. Combine cake flour, baking powder, and salt, stirring well. Add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla and lemon extracts. 

Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into prepared cake pans. 

Bake at 350 degrees F for 30 minutes. Cool in pans 10 minutes; remove from pans and peel off paper. 

Cool cake completely before adding frosting.

FROSTING

"If at all possible, chose a clear sunshiny day to make icing. With high humidity, the frosting does not set up properly."

5 tbsp. water
1 1/2 cups white granulated sugar
1 1/2 tsp. light corn syrup
2 egg whites, unbeaten
1 tsp. vanilla
Grated fresh coconut* 

Put water, sugar, corn syrup, unbeaten egg whites in top of double boiler; blend with rotary beater. Beat constantly about 7 minutes.
If an electric mixer is used at high speed, takes about 3 minutes. Frosting should stand in stiff peaks and cling to beater. Remove
pan from hot water. Add vanilla and continue beating only until thick enough to spread. Spread on cake and sprinkle top and sides
with grated fresh coconut.

*Cracking the coconut: Punch holes in two of the coconut eyes and drain juice or milk to be used in the cake. Bake coconut in a 350 degree oven for 30 minutes. Cool slightly and crack with a hammer. Meat will pull away from the shell. Peel off brown skin and grate
the fresh coconut for use in the frosting.
SENATOR THOMPSON'S MOTHER'S FAMOUS FRESH COCONUT CAKE
Source: Ruth Thompson
From: June

*Grate 1 fresh coconut and save the milk.

FOR THE WHITE CAKE:
1/2 cup of vegetable shortening
1 1/4 cups of granulated sugar
2 cups of sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 cup of milk
1 teaspoon of vanilla extract
3 egg whites 

Cream shortening and sugar until fluffy. 

Sift flour, baking powder and salt together - 3 times. Then alternately with milk, small amount at a time, beating after each time until smooth. Add extract. 

Beat egg whites until they peak; stir into batter. 

Bake in 2 greased and floured 8- or 9-inch cake pans at 350 degrees F for 30 minutes or until done. Let cool. 

Dribble coconut milk over each layer before frosting. 

FOR THE FROSTING:
1 2/3 cups of granulated sugar
1/2 cup of water
1/4 teaspoon of cream of tartar
1/2 cup of egg whites (3)

Combine sugar, water and cream of tartar -- stir over low heat until sugar is dissolved. Then boil without stirring until syrup threads from spoon. 

Beat egg whites until stiff. Now, add syrup gradually -- beating all the time until cool enough to spread. 

Frost top and sides of cake. Then, sprinkle coconut to top and sides of cake.
SENATOR RUTH THOMPSON'S MOTHER'S COCONUT CREAM PIE
Source: Ruth Thompson
From: June

FOR THE PIE FILLING:
*Add together
1 cup of sugar
2 heaping tablespoon corn starch
2 cups of milk
1 teaspoon of vanilla extract
Beat 2 egg yolks until light and add to mixture 

*Cook over medium heat, stirring constantly, until mixture thickens -- add 1/2 can of Baker's Angel Flake
coconut. 

*Put in baked pie shell. 

FOR THE MERINGUE:
*Beat 2 egg whites until stiff. 

*Add to egg whites:
1/4 cup of sugar
1/2 teaspoon of cream of tartar
1/2 teaspoon of vanilla
Beat until mixture peaks 

*Place the meringue over the pie and sprinkle with 1/2 can of coconut and lightly brown in oven. 
CHEWY CHOCOLATE COCONUT BARS
From: June

10 tablespoons (1 1/4 sticks) unsalted butter 
1/3 cups shortbread cookie crumbs (such as Lorna Doones) 
1 1/2 cups sweetened shredded coconut, divided use
1 1/4 cups pecans, coarsely chopped
8 ounces bittersweet chocolate, cut into 3/4-by-1/4-inch shards
1 (14 ounce) can sweetened condensed milk 

Position a rack in the center of the oven and preheat to 350 degrees F. 

In a small saucepan, melt the butter over medium-low heat. Pour the melted butter into a 13-by-9-inch baking pan. Tilt the pan as necessary so that the butter covers the bottom of the pan evenly. 

Scatter the cookie crumbs evenly over the melted butter. Scatter the nuts evenly over the crumbs. Sprinkle 1/2 cup of the coconut over the nuts. Scatter the chocolate shards over the coconut, and sprinkle the remaining 1 cup coconut over the chocolate. Pour the sweetened condensed milk evenly over the top. 

Bake for 20 to 25 minutes, or until the condensed milk is bubbling and the coconut is golden brown. (The bars will look almost runny at this point, but they will firm up as they cool.) Cool the bars completely in the pan on a wire rack. 

Using a large, sharp knife, cut the bars lengthwise into 6 thin strips. Then cut each strip into 5 pieces to make 30 bars. The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. 
CHOCOLATE COCONUT PECAN CRISPS
From: June

1/2 cup butter or margarine, softened 
1 cup packed light brown sugar 
1 egg 
1 tsp vanilla 
1 1/2 cups all-purpose flour 
1 cup chopped pecans 
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda 
1 cup flaked coconut 

Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. 

Combine flour, pecans, cocoa powder and baking soda in small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. 

Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2-inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.) 

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or leave ungreased. 

Cut rolls into 1/8-inch thick slices. Place 2-inches apart on cookie sheets. 

Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire racks to cool.
PARSLEY POTATOES
From: Marie,Ohio

Small red potatoes should be great. Cook till fork tender  enough potatoes say for 6 people so size of potatoes is relevant here. Regular size it would be 6 potatoes.

At least 1 head of roasted garlic
1 stick (1/2 cup) butter (no substitute)
3 to 4 Tbsp minced fresh parsley

After potatoes are cooked, just add the other ingredients. I have omitted salt  use what you are comfortable with. These are pretty also sprinkled with paprika (just enough to color).
CHAMPAGNE SCALLOP AND RICE RING
From: sweetpete,oh

Heat 2 tablespoons butter and 1/2 tablespoon canola oil in stainless steel pan until begins to foam. Turn to high heat and add 1 Lb scallops cook for only two or three min and remove them to a plate.

Now to the pan add 3/4 cup of champagne and allow to reduce somewhat in volume, lower heat to medium and add 2 tablespoons heavy cream. Lower heat to simmer.

Place 5 tablespoons chicken stock and 2 tablespoons flour to a jar with lid and mix completely. Turn heat back to medium and add the stock mixture to the pan stirring constantly until mixture thickens. Return the scallops to the pan and add 8 paper thin sliced radishes, 1 tablespoons chopped fresh parsley, and 2 teaspoons fresh tarragon, salt and pepper to taste. This is then served over cooked rice and garnished with fresh cherry tomatoes.
COFFEE-ORANGE SAUCE
From: Zoe, PA

Pour over duck or other poultry when serving.

1/4 pound unsalted butter
1 Cup fresh brewed coffee
1 cup fresh squeezed orange juice (or not from concentrate)
1 cup sugar
1/2 cup Kahlua
1 to 2 ounces Brandy
Cornstarch mixed in cold water

Caramelize sugar in a heavy bottomed sauce pan (preferably copper).

Add butter and allow to melt; stir constantly.

Slowly add coffee then orange juice. Cook over medium heat until the sugar is dissolved.

Add Kahlua and brandy. Thicken with cornstarch to desired consistency.
MIMI'S STICKY CHICKEN
From: Marie/Me

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon ground white pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (3 lb) chicken

Rub spice mixture all over chicken; put it in a big bag and refrigeratoe overnight.

Stuff cavity with onions and bake uncovered at 250 degrees F for 5 hours. Baste it occasionally
AMARETTO FUDGE BROWNIES
From: kt/mn - 12-17-00
Makes 24 large brownies

1 3/4 cups butter, divided use
1 cup unsweetened cocoa powder, divided use
4 eggs
2 cups granulated sugar
2 tsp vanilla
1 cup all purpose flour
1/4 tsp salt
1 1/2 cups chopped nuts (optional)
FOR THE FROSTING:
4 tsp amaretto
2 1/4 cups powdered sugar

Heat oven to 350 degrees F. Grease a 10x15-inch baking pan.

In a saucepan, melt 1 1/4 cups butter; remove pan from heat. Add 3/4 cup of the cocoa powder and beat until smooth. 

In a large mixing bowl, beat the eggs until fluffy. Gradually beat in the sugar until mixture is thick. Stir in chocolate mixture and add the vanilla. Stir in flour and salt; beat until smooth. 

Fold in the nuts. Spread the batter in the prepared pan. 

Bake at 350 degrees F for 30 minutes or until firm. 

Frost cooled brownies. Allow brownies to cool thoroughly before cutting.

TO MAKE THE FROSTING:
While the brownies are cooling, make the frosting by melting the remaining 1/2 cup butter. Add powdered sugar alternately with the Amaretto and beat until smooth. Beat in the remaining 1/4 cup cocoa powder and spread over brownies. 
HAMBURGER GRAVY
From: Mel,RI

Lean hamburger (amount to feed family)
1 whole onion, chopped
1 clove crushed garlic
1 or 2 packages gravy mix (any brown gravy will do)
Salt and pepper, to taste
Spices to your preference

Over medium heat, brown the hamburger. Add your onion and garlic; simmer till the meat is almost cooked through. 

Prepare your brown gravy according to package directions. If desired, for more gravy add beef bouillon or beef broth. Cook till desired gravy consistency. Combine with the ground beed mixture.

Serve over mashed potatoes or egg noodles. Wonderful quick and easy dinner. Enjoy!
chiqui,.New.Orlean: Hi Everyone!! I just posted a recipe on the What"s For Dinner board before I knew what the chat subject was!!! It is for a Grand Marnier Cheesecake topped with fresh strawberries and mandarin oranges!!
BAKED BROCCOLI AND SPINACH
Makes 6-8 servings
From: Gina,Fla

3 Tbsp. olive oil
1/2 medium onion, chopped
3 garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
2 cups fresh raw broccoli, coarsely chopped
1/2 cup butter
3 Tbsp. flour
2 cups small curd cottage cheese
8 oz. cheddar cheese, grated
3 eggs, slightly beaten
Salt and pepper to taste

Preheat oven to 350 degrees F. Heat 3 tablespoons olive oil in a skillet and saute onion and garlic. When wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux. Add to the vegetable mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. 

Bake at 350 degrees F for 45 minutes.

VARIATION:
To dress up this dish, remove dish from oven after 30 mintues and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 minutes. YUM!!
BACARDI RUM CAKE
Source: Bacardi 
Makes 1 Bundt cake, 12 servings 
From: MED/TN

This cake will keep well and is better the next day. It will always be very moist.

1 cup pecans, finely chopped 
1 package yellow cake mix 
1 (3 ounce) package vanilla pudding mix 
4 large eggs 
1/2 cup cold water 
1/2 cup oil 
1/2 cup dark Bacardi rum 
FOR THE GLAZE:
1/4 cup butter 
1/4 cup water 
1 cup sugar 
1/2 cup dark Bacardi rum 

Preheat oven to 325 degrees F. Grease and flour a 10 cup Bundt pan. 

Sprinkle chopped pecans in bottom of pan. Pour batter of cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup rum over the nuts in the pan. 

Bake 1 hour or until done by toothpick test. Cool and invert onto cake rack. 

TO MAKE THE GLAZE:
Melt and stir all ingredients for the glaze, except rum, over low flame for 5 minutes, keep stirring and wiping sides of pan. 

Take an ice pick and make many holes in the cake, keep drizzling on the glaze over the cake until it is all absorbed. You cannot rush this part. Let the cake sit until ready to serve. 
FABULOUS CHOCOLATE CAKE
From: Kelly,WA

This may take a little more time, but the results are sure worth it!

FOR THE CAKE:
2 cups flour 
2 cups sugar 
1/2 teaspoon salt 
1 stick butter 
1 cup buttermilk 
2 eggs 
1/2 cup butter-flavored Crisco shortening (solid) 
4 heaping Tablespoons cocoa 
1 cup water 
1 teaspoon baking soda 
1 teaspoon vanilla

FOR THE FROSTING:
1 stick (1/2 cup) butter 
4 heaping Tablespoons unsweetened cocoa powder
6 to 8 Tablespoons milk 
3/4 of a 1 pound box powdered sugar

TO MAKE THE CAKE:
Preheat oven to 400 degrees F. Grease and flour a 9x13-inch baking pan.

Ingredients must be mixed in proper order for best results. 

Sift flour, sugar, and salt together. Set aside. 

In a saucepan, mix butter, Crisco, water, and cocoa powder. Heat until it almost boils. Pour over dry ingredients. Beat well by hand. Add soda and buttermilk and beat gently only to mix. Add eggs and vanilla last. Mix gently. Pour into prepared pan. 

Bake for 20 minutes only. Ten minutes into baking time, start to make frosting. Pour frosting over cake immediately after removing cake from oven. 

TO MAKE THE FROSTING:
Mix ingredients for the frosting together in microwavable bowl. Heat in microwave until warm only.