In the year 1918, an epidemic of influenza* spread through the United States—about 28% of the population suffered, and 500,000 to 675,000 died. My great grandmother was one of those who did not survive. My grandfather was only six years old when his mother died, and his best memory of her was the cakes she made: devil's food chocolate cake with white [marshmallow] frosting and coconut on top. This recipe is dedicated to the memory of my grandpa…
Devil's Food Cake with Coconut Frosting
3/4 c. cocoa
2/3 c. boiling water
2 c. sugar
1 c. butter, softened
4 eggs
1 c. fresh buttermilk
2 1/2 c. flour
1 T. baking powder
1/4 t. salt
- Preheat oven to 325˚. Grease and flour 12 cup Bundt pan.
- Stir cocoa into boiling water until dissolved; set aside.
- In a large mixing bowl, mix sugar, butter and eggs until very light and fluffy.
- Add buttermilk; mix well. Add all remaining ingredients, including dissolved cocoa; mix well. Pour into prepared Bundt pan.
- Bake at 325˚ for 65 to 75 minutes, or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan; cool on rack.
1/4 cup (1/2 stick) margarine or butter, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 to 2 Tbsp. milk, divided
1 pkg. shredded coconut flakes
- Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended.
- Gradually add sugar, beating after each addition until well blended.
- Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.
- Press shredded coconut onto top and sides of frosted cake.
*references:
http://en.wikipedia.org/wiki/Spanish_flu
http://www.archives.gov/exhibits/influenza-epidemic/
