Thursday, June 27, 2013


I admit it. I did it. Will it help if I say I am truly sorry? 

Janice and I went to an estate sale and I saw this cookbook of contributed recipes. Those are my favorite ones.  

Anyway, I was looking through it and saw this recipe for Nan Wiley's Preacher's Chocolate Cake. The person had written on the side of the page "4/29/86 Bible Study - Excellent". I think she had made the cake as a two-layer cake instead of in the 9 x 13  - inch pan because she had also written by the baking instructions " 2 layers 20 - 25 minutes".

I have seen another recipe for "Preacher's Cake" but not a chocolate one. I really wanted to be able to make the cake and the cake book was only a dollar. The thing was I didn't really see any other recipes that interested me.

So.......Itookapictureofthetwopageswithmyphone. (I said that real fast....could you tell?) I feel so cheap! But I wanted to make the cake but didn't want the cookbook.

Turns out that it just might be the best chocolate cake I have ever made from scratch. I used Hershey's Cocoa  100% cacao Special Dark. 

The recipe says a fudge icing, maple icing, or boiled white icing was good. She had underlined the latter. I looked for a recipe for boiled white icing, but couldn't find anything described by that title. I saw this recipe using instant pudding, milk, and whipped topping and decided to give it a try. See recipe below.



1       cup brown sugar 
1       cup sugar ( I used 1/2 cup truvia baking blend)
1/2   cup shortening
2       beaten eggs
2       cups flour
2       teaspoons baking soda
1/2    cup cocoa ( I used Special Dark 100% cacao)
1/2    teaspoon salt
1/2    cup sour milk  ( 1/2 tablespoon lemon juice or vinegar + milk)
1       cup boiling water
1       teaspoon vanilla

Preheat oven to 350 degrees F.  Grease or spray a 9 x 13 - inch pan with cooking spray.

Cream sugars with the shortening.

Add the eggs.

Sift together the flour, baking soda, cocoa, and salt.

Add to creamed mixture alternately with the sour milk beating well after each addition.

Stir in boiling water and vanilla.

Pour thin batter into prepared pan.

Bake for 30 - 35 minutes.

Cool cake before frosting.



1       small package sugar-free/fat-free instant chocolate fudge pudding
1       cup skim milk
1       carton whipped topping

Mix pudding with the milk with a whisk until thick. Doesn't take long since you are using only half the milk called for with the pudding mix.

Fold in the whipped topping til completely mixed.

Spread over cake.  Store in the refrigerator.

I grated two dark chocolate kisses and sprinkled them on top.

You could use any flavor of instant pudding that you wanted to on cupcakes, cakes, or as a filling in crepes, etc.


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