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

Thank You: Crisco Chocolate Cake (1945)

Misc.
i was so happy to find this recipe. i had made this cake years ago and loved it
MsgID: 0225466
Shared by: kay kings mountain,n.c. 28086
In reply to: Recipe: Crisco Chocolate Cake (1945)
Board: All Baking at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • New England Baked Beans (1950's)
  • NEW ENGLAND BAKED BEANS 1 1/2 quarts water 2 1/3 cups (about 1 lb) pea (navy) beans 1/2 lb salt pork 1/2 cup chopped celery 1/2 cup (about 1 medium) onion, chopped 1 teaspoon salt FOR THE...
  • Fried Green Bean Recipes - 3 (Not T.G.I.F's)
  • CRISPY GREEN BEAN FRIES - menu description Source: T.G.I. Friday's Crunchy and crisp battered green beans with a cool creamy Cucumber-Wasabi Ranch dip. Be warned, these are addictive. Couldn't find the TGIF recipe bu...
  • Hash Muffin Squares (using corn muffin mix)
  • HASH MUFFIN SQUARES 1 can corned beef hash 1/2 cup finely chopped onion 1 egg, beaten 1 (8 1/2 oz.) package corn muffin mix 1/2 teaspoon salt 3 Tablespoons grated Parmesan cheese Mix hash, onion and egg; set aside....
  • Sage and White Cheddar Scones
  • SAGE AND WHITE CHEDDAR SCONES 4 cups flour 4 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon dried rubbed sage 1/4 teaspoon sweet paprika 2/3 cup vegetable shortening 1 1/2 cups shredded white cheddar cheese 1 ta...
  • Apple and Cranberry Upside-Down Cakes
  • APPLE AND CRANBERRY UPSIDE-DOWN CAKES Make a single cake in an 8-inch cast-iron skillet, if you prefer. If fresh or frozen cranberries aren’t available, use reconstituted dried berries. FOR THE...
ADVERTISEMENT
  • Lester's Double Chunk Butterscotch Brownies
  • LESTER'S DOUBLE CHUNK BUTTERSCOTCH BROWNIES (using semi-sweet chocolate and white chocolate chunks) 1 cup all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 pound unsalted butter, melted 1 1/2 cups ...
  • Tuna Cakes with Dill Tartar Sauce
  • TUNA CAKES WITH DILL TARTAR SAUCE vegetable cooking spray 3/4 cup finely chopped celery 3/4 cup finely chopped onion 2 tablespoons light process cream cheese product, softened 2 teaspoons lemon juice 1/8 teaspoon whit...
  • Sausage Stuffed Cornish Hens (serves 2)
  • SAUSAGE STUFFED CORNISH HENS 1/2 pound bulk pork sausage 1/4 pound mushrooms, sliced 2 cups Stove Top Stuffing Mix for chicken 1/4 cup grated carrot 1 cup hot water 2 Cornish Game Hens (1 to 1 1/2 lbs each)* 2 tablesp...
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
  • Thank You: Crisco Chocolate Cake (1945)
  • 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!