Hello! Today, as promised, I will post my Grandfather’s special birthday cake. A little background, first. My grandparents lived about an hour away from my mom, dad, sister, and I on our small farm. We would visit and they would visit, but we did not have daily contact. This made it all the more special when we did get to see them to celebrate Grandpa’s birthday. He was a summer baby all those years ago. He lost most of his family to tuberculosis as a small child, including his mother. His father put him in an orphanage because, at the ripe old age of 50, he had no idea what to do with a four year old son.
This is how we were blessed with things like “snotball pudding” (tapioca pudding without the eggs which were rationed for WWI) and “honeymoon salad” (lettuce alone = let us alone)!
I can still here him ask “Get enough to eat?” because I’m sure, as a growing child in an orphanage, he did not always.
My grandfather met my grandmother when she went to get a job at the store at which he was the manager. Grandpa told all the other men working there that grandma was engaged so they wouldn’t bother her and he had a clear shot! Outrageous, but it worked!
So every year on his birthday, Grandpa got his favorite birthday cake and chocolate chocolate chip ice cream, even if it did mean that Aunt Carol would have to let out his Christmas vest again. I don’t think she ever got to put in the maternity panels she threatened!
So without further ado, the recipe:
Grandpa’s Favorite Chocolate Fudge Cake
4 squares unsweetened chocolate (1 pkg., 4 oz.)
1/2 cup softened butter
2 1/4 cups packed brown sugar
3 eggs
1 1/2 tsp. vanilla extract
1 cup tapioca starch
1 1/2 cups sweet sorghum flour
2 tsp. baking soda
1 tsp. salt
1 Tbsp. xanthan gum
1 cup sour cream
1 cup boiling water
Preheat oven to 350°F. Prepare your chosen pan(s) by spraying with cooking spray, or lining with cupcake wrappers.
Break up chocolate and melt in a microwave-safe bowl in the microwave at 15 second increments, stirring after each until melted. Set aside to cool.
With a stand mixer in a large bowl, mix softened butter. Add brown sugar and beat in well. Add eggs, vanilla, and cooled chocolate and blend in well. Incorporate the dry ingredients and the sour cream into butter mixture until no lumps remain.
Carefully add boiling water to mixture and mix in well. The batter will be thin.
Pour the batter into your prepared pan(s) and slide into preheated oven. Cook for allotted time.
9 x 13 – 45 minutes
2, 9″ rounds – 35 minutes
36 cupcakes – 18 minutes
Please note that these times are approximate, as ovens vary.
For Grandpa, we would make chocolate frosting, but I wanted something different this year. I will post a most fabulous chocolate frosting recipe soon as well as the one for the citrus cream cheese frosting.
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