Nameless Cake and Nameless Icing
Source of Recipe
U.S. Senator
Recipe Introduction
"Birthdays were always very special in our family. For many years our standard birthday cake was the Namesless Cake. The children never wanted a fancy cake from the bakery. Later, when they were older, they preferred my Black Bottom Pies. I found the recipe in a magazine sometime during the 1940's. There was a contest for naming the cake, and although I never learned what it was named nor who won the 25, 000, I am sure that I have made 25, 000 Nameless Cakes in my lifetime for all our children. I always had to double the recipe and make three layers. Besides, I needed some cupcakes for samples or else some sly little one might have cut himself a slice of the cake before birthday time. Later, the grandchildren liked the cake also, so it was used in the DeConcini family for many years of birthdays for the next generation."
--U.S. Senator
List of Ingredients
3/4 c. shortening
1 1/2 c. sugar
3 eggs
1 3/4 c. flour
1/2 tsp. each, soda and salt
3/4 tsp. nutmeg
1 tsp. cinnamon
3 tbsp. cocoa
3/4 c. buttermilk
1 tsp. vanilla
1 tsp. lemon extract
1/2 c. pecans, cut up and toasted
ICING:
6 tbsp. butter
1 egg yolk
3 c. confectioners sugar
1 1/2 tbsp. cocoa
1 tsp. cinnamon
1 1/2 tbsp. strong hot coffee
Recipe
CAKE:
Have all ingredients at room temperature. Cream shortening and add sugar gradually, cream thoroughly. Mix in well beaten eggs. Sift flour once before measuring, then sift with other dry ingredients, then add to creamed mixture alternately with buttermilk. Add flavoring and nuts and pour into well greased and floured layer pans. (Doubling makes 3 layers and a few cupcakes). Bake 350 degrees for 30 minutes, cool and ice.
ICING:
Cream butter and blend in egg yolk. Sift sugar, cocoa and cinnamon all together and add to creamed mixture alternately with hot coffee. Beat until smooth. If necessary, add a few more drops of hot coffee so icing spreads easily.
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