top of page

Birthday Cake

(by Kresha Richman Warnock)

2 oz. unsweetened chocolate

1/3 c. butter

1/2 c. boiling water

1 c. sugar

1 c. unsifted flour

3/4 t. baking soda

pinch of salt

1/2 c. sour milk or buttermilk

1 egg

1 t. vanilla extract


3/4 lb. confectioners' sugar

3 T. melted butter

1 t. vanilla extract


Preheat oven to 350 F.

Pour boiling water over chocolate and butter, and stir until melted.

Sift together sugar and flour.

Add flour mixture, baking soda, and salt to chocolate mixture, stirring until smooth.

Add milk, egg, and vanilla extract.

Beat for about 1 minute. The batter will be thin.

Pour into a greased 10-inch tube or Bundt pan, and bake for 15 - 20 minutes.

Cool on a rack before icing.

For icing: Mix together confectioners' sugar, melted butter, and vanilla extract.

Add enough milk to moisten, and beat well.

Pour over cooled cake.

(Read Let Them Eat Cake, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page