German Chocolate Delight Recipe

         
      2 c  sugar
    1/2 c  American cocoa
      1 c  buttered flavored shortening
      3    eggs
      1 t  salt
      3 c  flour,sifted
      1 c  milk
      1 T  dark vinegar
      1 T  vanilla
      1 t  baking soda
    2/3 c  hot tap water
           cooking spray such as Pam
           ICING
      4 c  powdered sugar
      1 c  butter flavored shortening
    1/4 c  walnuts,chopped
      1 T  vanilla
    2/3 c  coconut,chopped
    1/3 c  american cocoa
    1/3 c  milk
    1/4 c  walnuts,chopped - garnish

Preheat oven to 350 degrees and generously spray 4 - 8" baking pans
with cooking spray.

With electric mixer, cream together sugar, cocoa, shortening, salt,
eggs & vanilla.  Beat mixture 3 minutes.  Add vinegar to milk to sour,
add to mixture & beat 1 minute.  Add sifted flour & beat for 3 minutes.
Dissolve baking soda in hot tap water & add to batter, beat for 1
minute.

Pour batter equally into baking pans and bake for 30-35 minutes.
Remove pans from oven & place on cooling racks for 30 minutes before
icing the layers.

ICING: With mixer combine powdered sugar, shortening, 3/4 cup walnuts,
vanilla, milk, cocoa & coconut & beat for 2 minutes.  Place each layer
on cake plate one at a time, distributing the icing evenly on top of
each layer.  Garnish the top layer with remaining walnuts.

German Dark Rye Bread
        
      3 c  flour,sifted
      2 pk active dry yeast
    1/4 c  cocoa powder,preferably
           -Dutch
           process
      1 T  caraway seed
      2 c  water
    1/3 c  molasses
      2 T  butter (or oleo)
      1 T  sugar
      1 T  salt
      3 c  rye flour,up to 3 1/2 cups

In large mixing bowl, combine the flour, yeast, cocoa powder &
caraway seed until well blended.

In saucepan, combine water, molasses, butter or oleo, sugar & salt;
heat until just warm, stirring occasionally to melt butter; add to dry
mixture in mixer bowl.  Beat at low speed with electric mixer for 1/2
minute, scraping sides of bowl constantly.  Bet 3 minutes at high speed.

By hand, stir in enough rye flour to make a soft dough.  Turn onto a
floured surface, nead until smooth, about 5 minutes.  Cover; let rest
20 minutes.

Punch down & divide dough in half. Shape each half into a round loaf;
place on greased baking sheets or in two 8" pie plates.  Brush surface
of loaves with a little cooking oil.  Slash tops of loaves with sharp
knife.

Let rise until double 45-60 minutes.  Preheat oven to 400 degrees.
Turn to 375 degrees & bake 25-30 minutes or until breads are done.
Remove from pans to wire racks to cool.

Makes 2 loaves

Grand Champion 1979 Illinois State Fair