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Category: - Author:- Contributor:

LOW CHOLESTEROL CHOCOLATE CAKE

Ingredient:

--CAKE:--

1 1/2 c. flour
1 c. sugar
3 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
6 tbsp. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water

--ICING:--

6 tbsp. stick margarine
3 tbsp. cocoa
1 (16 oz.) box powdered sugar
3 tbsp. brewed coffee (can be instant)

Direction:

CAKE: Use an 8 x 8 x 2 inch Pyrex pan, ungreased. Sift all

dry ingredients. Add liquids. Mix with a fork to get all

lumps out. Bake at 350 degrees for 20 to 25 minutes or until

cake is done. ICING: In a small mixing bowl mix by hand

with a spoon: margarine, cocoa and coffee. Add powdered

sugar at about a 1/4 of the box at a time. Mix until smooth.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.