Bailey’s Drug Store Chocolate Cake
Bailey’s Drug Store, in Blue Ridge, Georgia, is long gone, but the cake lives on. Crystal’s Aunt Mary Ann and Aunt Thelma used to love eating this cake with ice cream during their lunch break at work. Both were hardworking women in the ’50s and they needed this daily treat to keep them going. Every now and then, couldn’t you also use a little noontime sweet to get you through the day? Don’t cheat yourself. It is better with ice cream, so make sure and give yourself a big scoop! We suggest good ol’ vanilla!
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Chocolate Frosting
Preparation
Step 1
Preheat the oven to 350°F. Grease and flour a 9 x 13-inch casserole dish.
Step 2
Using a whisk, beat together the sugar and 1/2 cup shortening. Add the eggs, and whisk until light in color. Add the 2 cups flour and stir until combined.
Step 3
In a separate bowl, combine the cocoa powder, baking powder, and salt. Add the dry ingredients to the sugar mixture alternately with the milk, stirring to combine after each addition. Add the vanilla and stir until combined.
Step 4
Pour the batter into the prepared casserole dish. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Transfer the baking dish to a wire rack and let the cake cool completely.
Step 5
Spread the chocolate frosting over the top of the cake. The cake will keep in the refrigerator, wrapped in plastic wrap, for five days.
Chocolate Frosting
Step 6
In a saucepan set over medium-high heat, combine the butter, sugar, salt, vanilla, cocoa powder, and evaporated milk. Bring to a boil and cook, stirring constantly, for 4 minutes.
Step 7
Transfer the frosting to the bowl of a standing mixer fitted with the whisk attachment, and beat for 1 to 2 minutes, or until it is thick enough to spread.
Step 8
The frosting can be made ahead and stored in an airtight container in the refrigerator for up to five days.
