Chocolate Cake of Champions (Recipe: Lane's Favorite Chocolate Cake)

I remember exactly where I was the day Lane Frost was killed. I can almost tell you exactly what was going on when we got the announcement that July 30, 1989. We were in Monte Vista, Colorado at the Ski Hi Stampede not but a few hours away from Cheyenne and an easy flight for the cowboys to make a little extra money.  They'd fly or drive back and forth between both rodeos hoping to make both shows and a little extra cash. I have never heard so many hearts break, not only in that arena in Monte, Cheyenne, but across the country.

This recipe is one from his momma, Elsie Frost. If you have never heard Clyde and Elsie Frost's testimony, I highly suggest you connect with one of your local cowboy churches as they travel on occasion to tell their story. And it is a mighty powerful one. I'm thankful for is Momma's account of Lane's life that my dear friend, Pastor Randy shared with me. I still have that manuscript and will treasure it always. Elsie always made it when she knew Lane was coming home.

Lane's Favorite Chocolate Cake

Cake:

2 cups sugar

1/2 cup cocoa

1 cup liquid shortening

2 eggs

Pinch of salt

2 cups all-purpose flour

1 cup sour or buttermilk

1 cup hot water

2 teaspoons baking soda

1 teaspoon vanilla extract

Icing:

About 1/2 stick margarine, melted

About 2 1/2 cups confectioner's sugar

About 3 tablespoons cocoa

Milk

Preheat the oven to 375 degrees. Mix sugar, cocoa, shortening, eggs, salt, flour, and buttermilk. Add water, soda, and vanilla. Batter will be thin. Pour into a 9x13 inch pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

To make icing, mix margarine, confectioner's sugar, and cocoa with enough milk to be creamy.

Makes 10 to 12 servings.

~ Elsie Frost

Warning: This IS your Grandma's Chocolate Cake, but Better (Recipe: Pecos River Chocolate Cake)

Pecos River Chocolate Cake
(From Alice McSweeney - Los Pinos Ranch, Cowles, NM)

1 3/4 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon salt

1 1/4 teaspoons baking soda

1/3 cup cocoa

1/2 cup vegetable oil or soft margarine

 1 cup milk

2 eggs

1 teaspoon vanilla extract

Frosting:

2 2/3 cups confectioners' sugar

1/3 cups cocoa

1/3 cup solid shortening

3 tablespoons butter, softened

3 to 4 tablespoons strong coffee (I always add a tad..okay, quite a bit more)

Grease and flour 2 layer pans (preferably glass). Preheat the oven to 375 degrees. Mix flour, sugar, salt, baking soda, and cocoa. Add oil, milk, eggs, and vanilla. Beat well and pour into pans. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Combine remaining ingredients until well blended. Frost cake as desired. Makes 8 to 10 servings. 

Just a note: I used two round metal pans and it bakes in about 35 minutes. I also make it in a 9x13 pan if traveling further than the dining room table with the cake.