Hello 51,

Ms. Nestrovich has forwarded the recipe for that amazing goodbye cake she made, and that had us all begging for more!! She teaches this recipe in her foods class, and promises that it isn't difficult at all.  We loved that it was egg and nut free :) Thanks again for everything Ms. Nestrovich; we will miss you!

Foods Lab Planning Sheet		Name:
Grandmas Chocolate Cake		Oven Temp:	350 F
		Time:	30-40 min
		Duty:
Cookery Principles	Nutrition	Contents of Tray
Cake: muffin method minimal mixing Icing: sugar cookery Soft ball test for candy making	Empty carbohydrate
Equipment		Method
9x13 oblong pan Large mixing bowl Measuring equipment Toothpicks Cooling rack Wooden spoon Metal spatula Glass with cold water	Cake 750ml flour 500ml sugar 125ml cocoa 10 ml baking soda 5 ml salt 125ml cocoa 10 ml vanilla 30 ml vinegar 125ml melted butter 500ml Cold water Icing 750ml brown sugar 5ml vanilla 100ml butter 2ml salt 125ml milk (or alternate milk)	1.     Measure flour and sugar into large bowl. Sift the cocoa, salt and baking soda into the same bowl. Using a wooden spoon mix well. 2.     Make 3 holes in mixture. Put melted butter in one, vanilla in the next and vinegar in the third. 3.     Pour cold water over the whole mixture. Mix until just moistened with the wooden spoon. 4.     Place batter into greased oblong pan. Bake for 30-45 minutes until toothpick inserted in middle comes out clean and cake is pulling away from sides of pan. Cool on cooling rack. 5.     Put all icing ingredients into sauce pan except vanilla. 6.     Wait until cake is out of oven to begin heating the icing. 7.     Bring the sugar mixture to a simmer. Boil carefully testing often using soft ball test.  Soft Ball Test: fill a clear glass with cold water drop the hot syrup into the water and observe. Syrup should be in a soft ball, if water is stirred syrup holds its shape and water does not become milky. 8.     If test indicates syrup is ready remove from heat, add vanilla and stir well. 9.    Beat syrup until no longer glossy, pour contents of pot onto cake spread in one direction starting at the end of the cake and moving down. Try not to continually spread the icing as it is fudge, this will create crumbs in icing. 10.  Allow icing to harden, serve.
Test for Doneness:
Standards: