“Octobers poplars are flaming torches, lighting the way to winter.” ~ Nova S. Bair

There is nothing like a brisk, autumn day,  with its flirtatious breezes blowing as they summon all the leaves upon our trees to “come out and play.”  Fall’s bestowals are welcomed with the fresh, nostalgic aromas  of kindling wood  burning in our newly- broken- in hearths, our homes and neighborhoods, festively festooned with vibrant orange pumpkins, multicolored gourds, cheerful, welcoming scarecrows, resting upon  fresh bales of hay, accompanied by hues of brilliant purples, ardent reds, baronial rusts and , dazzling yellows,  harmoniously creating a warmth and joy within our souls. Oh, I left out one VERY IMPORTANT thing…the flagrance of a decadent, rich and superb Neighbors chocolate cake baking in the oven… Not only is this creation delicious, fresh from the oven with its fudge-like, hot icing poured over the top, but it tastes great later with a hot mug of robust, French Roast or Chicory coffee. No, there is nothing like a chilly fall day accompanied by a tantalizing and scrumptious, homemade chocolate cake. (This is undoubtedly one of my families favorite recipes… Straight from my mom’s kitchen to mine, (and now, hopefully yours.) 🙂 ENJOY!

“There are four basic food groups: Milk chocolate, dark chocolate, white chocolate and chocolate truffles.” ~ Norwegian proverb 🙂 (  I like that philosophy.)

This recipe is called “Neighbor’s chocolate cake,” and is sure to please every chocolate lover! It is exceedingly rich and  absolutely indulgent…but OH SO GOOD! 🙂

YOU WILL NEED:

1 greased 9×13 pan

2 cups of sugar, 2 cups flour, 1 cup shortening, 1 stick of butter, 1 cup water, 4 TBSP Cocoa, 2 eggs, 1/2 cup buttermilk, 1 tsp. baking soda and 1 tsp. vanilla for your cake.

For your fudge icing, you will need 1 stick of butter, 4 TBSP. cocoa, 8 tsp. milk, (or cream,) 1 pound powdered sugar, 1 & 1/2 cup chopped pecans, 2 tsp. vanilla.

I use Hershey’s Cocoa powder in the  brown can.

DIRECTIONS:

For your cake, mix sugar and flour together in large bowl. Bring to a boil over low heat, the shortening, butter, water and cocoa. Combine it with the dry ingredients. Add the eggs, buttermilk, baking soda and vanilla.

Bake at 325 in your greased pan for 45 minutes. Because all ovens vary, check your cake at about 40 minutes with a toothpick or knife…it should come out pretty clean after inserting when cake is finished baking. (You will know when your cake is done…)

After you take your cake out of the oven, poke holes throughout the cake with a toothpick. (The more the merrier.) 🙂

For your icing;

Bring to boil over medium heat, (stirring often,)  1 stick of butter, 4 TBSP. cocoa, and 8 tsp. of milk. Remove from heat and beat in 1 box of powdered sugar and vanilla. fold in your pecans and stir.  Pour over hot cake. Allow to cool for the icing to set and ENJOY!

HAPPY AUTUMN!

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