Sylvia’s Chocolate Pound Cake

Sylvia was a dear friend of my first mother-in-law.  She made this wicked cake that my SIL adored.  Lee kept begging for the recipe and Sylvia kept telling her that she would make Lee a cake anytime she wanted one.

Eventually, Lee wore her down.  Sylvia gave her this recipe.  It is NOT accurate.  Something is missing or altered.  I expect that Sylvia got used to doing whatever extra she did to this base recipe and never thought about it when she wrote it down.

It’s still tasty.

These are Sylvia’s words:

1/2 lb butter
1/2 c. Crisco
3 c. sugar
7 large eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
1/2 teaspoon lemon flavoring
1/2 teaspoon almond flavoring
3 c. plain flour
1/2 c. cocoa
1/2 tsp salt
1 tsp. baking powder
1 cup milk + 1 Tablespoon


Cream butter, Crisco and sugar.  Add eggs, one at a time,  then vanilla. Measure flour, cocoa,  salt and  baking powder together, add alternately with milk beginning and ending with flour mixture.  Beat well. Grease and flour tube pan.  Bake 1 hour 20 minutes at 325 F.  (Time may vary with oven.)

(This makes very large cake, sometimes I make one fairly large cake in tube pan, them make a loaf cake, too.)


This is the icing I use:
1 stick butter
8 oz cream cheese, cream these, add
1 tsp vanilla. 1 tsp butter flavor, 1/2 lemon
Add one box (or 1 lb) confectioners sugar.
Beat until creamy (Can add teaspoon or two of milk, but usually don’t need to)

Almond Crescents

My mother used to make these at Xmas time.  I loved them and looked forward to them. I could never convince her to make them other times of the year.

Cream 1 c. butter2 tsp. vanilla and ¼ c. confectioners sugar together.  Add 1 Tbsp water and 2 c. flour.  Stir in 1 c slivered almonds.  Form into crescents on a cookie sheet and bake at 350°F for 20 minutes.  Roll in confections sugar while still warm.

Hot Pepper Jelly

2/3 c hot green peppers
1 bell pepper
1 ½ c. vinegar
6 c. sugar
1 bottle Certo
1 tsp. food color


Chop peppers.  Put in blender with vinegar.  Blend.  Mix with sugar and bring to a rolling boil.  Strain.  Return to stove and bring to a boil again.  Remove from heat.  Add color and Certo.  Pour into 6 half pint jars and seal.

Serve with cream cheese and crackers.

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My mother used to make this.  The fumes would run you out of the house.  Only do it when you can have all the windows open and the ventilation fan going.

Fruit Dip

This is a recipe I got from my first mother-in-law, with modifications to suit my use.


8 oz. room temp cream cheese
2 Tbsp. milk
2 Tbsp. sugar
2 tsp. vanilla
2 tsp. lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg


Mix with a beater. Serve with fresh fruit.  (Use firm stuff like WHOLE strawberries, sliced apples and pears.)