This year marked my family’s 50th Anniversary of eating Thanksgiving dinner together. Started by my great grandfather, each year somewhere around 60 folks get together to break bread, share stories of the past year, check out the newest “significant others” brought home by our college-aged kin (God love ‘em for their bravery) and remember days gone by.
One of the things I love most about the holiday season are the traditions that make my family, my family. First, we absolutely do not have Thanksgiving dinner without sausage. Yes, we have the cornbread dressing, the mashed potatoes, the Turkey, the cranberry sauce, etc. But, dinner absolutely cannot be served without someone having pattied out and fried up some Jimmy Dean sausage (preferably as spicy as it comes). As I recall, it all started with my great grandfather’s need for something spicier with his Turkey and not once in my life have I had Thanksgiving or Christmas dinner without a piece of sausage on my plate.
Maxine’s Chocolate Cake is the second must for every holiday occasion. My grandmother made the absolute best chocolate cake you will ever think about tasting. Since her death, my father has picked up the tradition and he would not even dare think about attending a church or family gathering during the holidays without it in his hands, leading the way as his ticket through the door. As my grandmother said, and I have witnessed, it takes all day and every bowl in the kitchen to make, but mercy! It is worth it. I’ve shared the recipe below. It is without a doubt an absolute gift and this holiday I am going to try to make it for myself (for the first time!)
Please let me know if you make Maxine’s Chocolate Cake in your home this holiday and feel free to send any questions you may have to me. I’ll pass them along and see if Dad and we can’t help you. I’d also like to know what makes the holidays special for you and what recipes your family has handed down. You can also check out some great new recipes on our site from and about some of the South’s best chefs.
Until next time…Happy Holidays!
Here's the recipe:
Maxine's Chocolate Cake
Maxine’s Note: Do not make this cake if you do not have plenty of time for baking. I have made it for years and have never found a short way of making it. Read all the instructions carefully and follow them. I usually make the date cream filling and the frosting before I do the chocolate layers. That way the frosting has time to cool completely before beating.
Cake – three 8-inch layers
Cream: 3/4 cup oleo, 2 1/4 cups sugar, 1 1/2 teaspoons vanilla
Add: 3 well beaten eggs. Beat until light and fluffy.
Melt and add: 2 squares, 1 oz each, unsweetened chocolate
Sift together: 3 cups sifted cake flour, 1 1/2 teaspoons soda, 1/2 teaspoon salt
Add dry ingredients to creamed mixture alternately with 1 1/2 cups ice water. Use three 8-inch layer cake pans lined with waxed paper. Pour in batter. Bake in moderate oven, 350 degrees, for about 30 minutes. Check with a toothpick and do not overcook. Cool and fill with the following:
Date Cream Filling – enough for three 8-inch layers
Heat in the top of a double boiler: 1 cup milk, 1/2 cup chopped dates
Combine: 1/4 cup sugar, 1 Tablespoon flour
Add: 1 beaten egg to sugar-flour mixture. Blend until smooth, then add slowly to hot milk/date mixture. Cook, stirring until thick. Cool.
Stir in: 1/2 cup chopped pecans, 1 teaspoon vanilla
Frosting – enough for top and sides of three 8-inch layers
Blend in heavy saucepan: 2 cups sugar, 1 cup whipping cream, 2 squares, 1 oz each, unsweetened chocolate
Boil over high heat for 3 minutes without stirring. Then reduce heat and continue cooking until it reaches soft ball stage when a small amount is tested in tap water (238 degrees on candy thermometer). DO NOT STIR EVER or frosting will be sugary. Cool, beat until creamy and of spreading consistency. If frosting becomes too thick, add a small amount of cream and beat smooth.