Chocolate Layer Cake


Hi Friends!

My barn pal Pudge has kept me pretty busy for the past couple of weeks. I hope your summer is off to a great start with your Memorial Day celebrations! Mable, Cruella and I have been certainly very busy making our horse pals happy with lots of delicious treats. This week I’ll be sharing my Grandma’s Chocolate Layer Cake recipe. This is actually an old Crisco recipe from years ago that is still easy to make and enjoy today. I made this alst weekend for everyone in the pasture and it was a big success!

So you may want to look this over and give it a try!

Measure into mixing bowl- all measurements level.


1 1/4 cups of cake flour (sifted before measuring)
1 Cup Sugar
1/3 Cup Crisco
2 squares melted bitter chocolate
1/2 cup milk
1 teaspoon salt
1 teaspoon soda

Stir vigorously by hand or with mixer (medium speed) 2 minutes. Now stir in 3/4 teaspoon baking powder. Now add 1/3 Cup Milk, 2 eggs (unbeaten), 1 teaspoon vanilla.

Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth ad thin.

Pour into two 8-inch layer pans. (1 1/4 deep) which have been rubbed with Crisco and lined with wax paper. Bake in moderate overn (350 degrees) for 25 to 30 minutes.

Frost cooled cake with your favorite icing!

Enjoy with a tall cool glass of milk!


Peanut Butter Chiffon Pie – Using Knox Gelatin

Vintage Knox Recipe Card
Vintage Knox Recipe Card

Hi Friends!

Finally after a long wait, here is another trusted family favorite!! My Grandma was an avid collector of recipes and her family cook book is loaded with many vintage recipes and recipe cards from years and years ago!! This is really a neat thing to sift through all these timeless artifacts. So this week as I was making Preakness snacks for Pudge we came across this one and thought we’d try it. Pudge luvd it and thought it would be nice to share with you. We made a scan of the recipe card – and you can see it’s vintage all right!! Not sure of the year but it is probably close to the 1950’s.

Here is the recipe and we hope you enjoy it as much as we did too!

Peanut Butter Chiffon Pie – vintage Knox Gelatin recipe


1 envelope Knox Gelatin
1 Cup Cold Water
2 Egg Yolks, well beaten
1/2 Cup Sugar or Light Corn Syrup
1/2 Teaspoon Salt
2 Egg Whites
1/2 Cup Peanut Butter
1/2 Teaspoon Vanilla
1 Baked Pie Shell


Soften gelatin in 1/4 Cup Water. Combine egg yolks, 1/2 of the sugar or corn syrup, 1/4 cup water and salt in top of double boiler and blend. Add gelatine. Place over boiling water. Beat constantly with a rotary beater until thick ad fluffy. Cool. Place peanut butter in a bowl, add remaining water gradually; beat until smooth. Add egg mixture and vanilla; blend with beater. Chill until slightly thickened. Beat egg whites until foamy, add remaining sugar or corn syrup gradually, beating until stiff Fold into peanut butter mixture Turn into baked pie shell or crumb crust and chill until firm. If desired, just before serving top with chopped peanuts, chocolate shavings and whipped cream!! Make a decadent dessert for a special occasion or anytime!

We have had this recipe many times over the years and we like it in summer most especially. Keeps us cool!!


hee hee!