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Nana’s Red Earth Cake (super moist, super devour-able)

Nana’s Red Earth Cake (super moist, super devour-able)

One of my Nanas many recipes that people ask for is her Red Earth Cake.  I have been meaning to post it for awhile now.  I went home and made it with her about a year ago and took pictures but never set down to type it all up. My cousin Brooke (check her out she writes too) recently called and asked for it and since I text-ed it to her I figured I could take the opportunity to cut and past and add some pictures and finally get it on here. This recipe is precious to me and the time I got to spend with my Nana learning it is even more precious to me.  My Nana is in the beginning stages of Alzheimer’s and I have been trying to enjoy all the moments while I can along with learning and compiling her recipes.  It is one of the reasons this blog is a huge part of my heart and soul. Please enjoy this as much as our family has over the years.

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Red Earth Cake
Cake Ingredients:
½ cup shorting/Crisco
1 ½ cups sugar
2 eggs
3 Tablespoons cocoa
1 teaspoon red food color
3 tablespoons hot coffee
1 7/8 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla

Icing Ingredients:
1/2 stick of oleo or butter
16 ounces or a box of powdered sugar, sifted
3 tablespoons cocoa
3 tablespoons hot coffee
1 teaspoon red food color
1 teaspoon vanilla

Cake Directions:

Preheat oven to 350 degrees.

Measure out the buttermilk first and pour it in a larger bowl and then pour in the baking soda and stir. It will increase in volume. Be sure to stir it well so that all baking soda dissolves. Set mixture aside.

Cream Crisco in mixer. Add sugar gradually and cream until fluffy. Beat in eggs, one at a time.

Mix cocoa, food color, and coffee in a small bowl to form a paste. Add to creamed mixture and beat until incorporated.

Add flour and salt mixture and then buttermilk mixture to the batter, beating to incorporate after each addition. Add the vanilla.

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Bake in two 8 inch cake pans, with parchment or waxed paper liners at 350 for 30-40 minutes or until it separates slightly from the sides of the pan. Don’t over bake. Remove from oven and place on cooling rack and allow to cool completely.

Icing Directions:
Cream butter with sugar in mixer.

Make paste of coffee, cocoa, food color and vanilla and add to creamed mixture. If necessary, add more coffee until icing is of spreading consistency.

Ice the cake and between the layers… Devour as needed 🙂

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…….good luck it’s delicious!

Starbucks cheat sheet

My favorite coffee ever is Starbucks Cinnamon Dolce Latte. They are across town and cost an arm and a leg. I happened to find the recipe online and brought it to the coffee shop inside the Market Basket down the road from my house this morning and ask them if they would try to make it for me. Total SUCCESS! Taste just the same. I’m going to go a blind taste test one day with my boyfriend and see if he can tell. Anyhow I figured I can order the syrup and even make it at home. Best part… Market Baskets large cost what Starbucks small cost. If anyone tries it at home let me know. Recipe and link below and you can even print recipie cards. Who knew?Starbucks Coffee Recipes

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A repost because I really liked it and there is no “like” button on WordPress

I was thinking about my Maw maw Aggie this morning and made me some coffee milk and found this lovely article.

Unearthly Musings

I found out something interesting. It seems that Coffee Milk is the official beverage of Rhode Island, but that isn’t the kind of coffee milk I’m talking about today.

You can ask almost any person raised in south Louisiana and they know what coffee milk is. Coffee is a pretty big deal down here. Not in the Starbucks, Seattle kind of way either. Oh, sure there are some people here who will only drink gourmet coffee, but most households here only carry (and recognize) one brand of coffee: Community Coffee Dark Roast.

Community Coffee is a Louisiana brand coffee that serves 11 states in the south. They opened in 1919 and from there, they’ve become one of the biggest family owned coffee company in the U.S. Probably from their Louisiana customers alone.

I’m telling you…Nearly every business you go into, every home, every restaurant, has Community Coffee. It’s that big.

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