Cake blending cola and cocoa could become a classic ploy for kiss-seekers

RECIPE FINDER

December 15, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

You probably won't have to depend upon standing under the mistletoe to get a kiss if you plan to prepare these goodies. They are worth a kiss. So, throw the greenery away and let the cooking begin.

A Coca-Cola cake was requested by Mattie J. Blackman of Fayettesville, N.C., and by Mrs. K. L. Harrison of Owensboro, Ky. Their answer came from Marjorie Hanneman of Annapolis Junction who called it a cocoa-cola cake. Many who sent in similar recipes had varied names for this same cake such as

coco cola, Coca-Cola or Pepsi cake.

Hanneman's cocoa-cola cake

2 cups flour

2 cups sugar

1 cup margarine

2 tablespoons cocoa

1 cup cola (Coke or Pepsi)

1/2 cup buttermilk

2 eggs beaten

1 teaspoon baking soda

1 teaspoon vanilla

1 1/2 cups miniature marshmallows

Combine flour and sugar in a bowl. Melt margarine, add cocoa and cola and heat to boiling. Cool slightly. Pour over sugar and flour mixture and stir until blended. Add buttermilk, eggs, baking soda and vanilla. Mix well. Stir in marshmallows. Pour into greased and floured 13-by-9-inch loaf pan. Bake at 350 degrees for 40 minutes. Batter will be thin and marshmallows will come to the top. Frost while hot and leave in pan.

Hanneman's frosting for cocoa-cola cake

2 tablespoons margarine or butter

2 tablespoons cocoa

8 to 10 teaspoons cola

2 cups confectioners sugar

1/2 cup chopped nuts

Combine cocoa, cola and margarine in pan and heat to boiling. Pour over sugar and mix well. Stir in nuts.

While stocking up on mini-marshmallows for the cake, you might want to get enough for this dessert. Mr. Innes, the husband of Jean Innes of Lutherville, wrote that his wife was anxious for a recipe she once enjoyed as a student at St. Mary's Seminary College, about 25 years ago. "It was known as pineapple delight and my wife says it was really good and she'd like to try it again for old time's sake." Chef Gilles Syglowski chose this recipe from Marjorie L. Mayer of Baltimore.

Mayer's pineapple delight

Serves 10 or more

1 can (20 ounces) crushed pineapple

1 package (10 1/2 ounces) small marshmallows

1 pint whipping cream

maraschino cherries

Mix pineapple and its juice with the marshmallows in a large bowl. Let stand 30 minutes. Whip cream and fold into the pineapple mixture. Chill in refrigerator and serve in dessert dishes topped with a cherry.

And, consider this favorite of many: Good old potato dumplings.

Mrs. Herbert J. Barnett of Perry Hall wrote, "I'm looking for a recipe for a tender potato dumpling with the butter toast in the center." Her response came from Maria Underkoffler of Sunbury, Pa., who also calls the dumplings "Bavarian Knodel."

Underkoffler'

potato dumplings

2 pounds potatoes peeled and cooked two days in advance

1/3 cup flour

1/4 cup Cream of Wheat (uncooked)

1 to 2 eggs

-- each of salt, paprika and marjoram

1 to 2 slices of bread cut in cubes (about 8 cubes to the slice)

shortening or butter to brown cubes

Grate potatoes by hand or put through potato ricer. Mix together with the eggs, flour, Cream of Wheat and seasonings. Brown cubes quickly in the shortening or butter, just enough to be crisp outside but still soft inside.

Form dough balls about the size of a large egg around each bread cube, closing it well.

Mrs. Underkoffler advises that during the mixing, if the flour makes the dough too stiff use a bit less of it, or add just the yolk of another egg.

Have boiling, lightly salted water ready in a pan large enough for the dumplings to rise to the top. Add potato dumplings very carefully and boil for 10 minutes. Watch that the water does not boil too rapidly. When dumplings rise to the top, cook a few minutes longer.

Delores Christhilf of Baltimore, whose recipe was similar, says all dumplings must be cooked after they are mixed. Leftovers may be reheated and served in gravy or sliced and fried in a small amount of oil.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* O. Hargraves of Westminster wants a recipe for peanut butter )) cream pie "which I've eaten in many restaurants but can't find the recipe."

* Bunny Hurwitz of Baltimore wants a cinnamon bread like the one "my Mom used to make years ago and she called it Milkieh which means dairy."

* Naomi Yantosca of Baltimore wants a recipe called "Kosha Kichel cookie which is a semi-sweet, rolled dough and has very few ingredients," she wrote.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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