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18 Minute Chocolate Cake

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Ingredients

2 cups flour, all-purpose
1 3/4 cups sugar
1/4 teaspoon salt
4 tablespoons cocoa powder
1 cup water cold
1/2 cup vegetable oil
1/2 cup butter
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda

Directions

Combine flour, sugar, salt and cocoa in a large bowl.

Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth.

Add buttermilk, eggs and soda. Beat; batter will be thin.

Pour into well greased jelly roll pan.

Cool on a wire rack; while still a little warm, frost with Rocky Road Frosting

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****

Apricot Chicken Bake

This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".
 
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