Remember my mother’s sourdough starter, Herman?

It’s been a while since I’ve posted any recipes for him.

Go here to see his starter recipes and some history.

Herman’s Chocolate Cake

• 1/3 C Crisco
• 1 C sugar
• 1 egg, unbeaten
• 1 tsp vanilla
• 1 C Herman
• 1 tsp baking soda
• 1 1/2 C flour
• 1 tsp baking powder
• 1/2 tsp salt
• 6 Tbl cocoa
• 1 C warm water

Method:

Mix Herman, water, and baking soda in a bowl.  In another bowl, cream Crisco and sugar.  Add egg and beat until creamy.  Add vanilla.  Pour in Herman mixture.  Beat until smooth.  Pour in a floured and greased 9×13″ pan.  Bake at 350 degrees for 40-45 minutes or until center springs back when touched.  When cool, frost with Soft Chocolate Frosting,  below.

Soft Chocolate Frosting

• 1 C sugar
• 3 Tbl cocoa
• 4 Tbl
• 3 Tbl cornstarch
• 1/4 tsp salt
• 1 C boiling water
• 1 tsp vanilla
• 1 Tbl butter
• Shredded coconut

Method:

Sift sugar, cocoa, cornstarch, and salt into saucepan.  Gradually stir in boiling water.  Stir over high heat, stirring all the time, until icing thickens.  Remove from heat, add vanilla and butter and stir well.  When still slightly warm, spread on cake.  Cover with shredded coconut if desired.