Zolablue, just found this recipe in a old "Farm Journal's Country Cookbook" 1959 Edition. Spice Cake (Women say it's a keeper; men beg to eat it right away) 1 cup milk 1/2 cup lard ...you could use shortening or oil I imagine. 1 tsp. vanilla 2 1/4 cups cake flour 1 tbs. baking powder 1 tsp. salt 1 1/4 cups sugar 1 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. cloves 1/2 tsp. nutmeg 2 eggs, unbeaten Whip 2 tbs. milk with lard and vanilla; cream until light (2 min. at med. speed). Add sifted dry ingredients to lard mixture with 2/3 milk. Beat until smooth (2 min. at med. speed). Add remaining milk and eggs. Beat until smooth, about 2 minutes. Pour into 2 greased 8" layer pans. Bake in moderate oven (375) for 35 minutes. Cool and frost with Mocha Frosting. Mocha Frosting- 1/2 cup butter 1 egg yolk.. could use egg beaters for safety 2 tbs. strong coffee 2 squares unsweetened chocolate 2 1/2 cups confectioners sugar Cream butter, add egg yolk, coffee, & melteed chocolate. Mix well, gradually adding sugar. Blend until smooth. Makes enough for 2 (8") layers.

From Grainlady in 2016 "I teach cooking/nutrition classes at the Food Bank (and other venues), and one tip I give people of limited means, and the elderly on fixed incomes, is to purchase the largest bag of frozen mixed vegetables they can afford. Leave a portion mixed (for adding to soup, shepherd's pie, casseroles...) and then separate the rest so they will now have separate containers of corn, green beans, peas, broccoli, etc., depending on what combination they purchased. This will give them the biggest variety and is a huge money saver. The biggest problem with frozen vegetables, whether they are commercially prepared or from your garden, there are no enzymes left due to processing. We still need foods in our diet that provide enzymes (http://www.getting-started-with-healthy-eating.com/enzymes-in-food.html). Another favorite frozen vegetable I keep in the freezer are petit whole green beans (Aldi); and I like to keep some frozen chopped onion or onion/pepper combination on hand (a quick pizza topping). I typically use more fresh chives in cooking than I do onions, so freezing onion keep them readily available. When fresh from the garden aren't available, I prefer freeze-dried to frozen, since they are as close to fresh-picked as a commercial product can get, plus they maintain their enzymes through processing. For the "fresh only" crowd. Unless you grow and harvest it yourself, there's no such thing as "fresh" produce in the store. This is why I grow sprouts, micro-greens, and grow and juice wheatgrass, along with growing fresh herbs in a sunny south window. Even in the middle of winter I have REAL fresh vegetables. There is also a favorite vegetable we typically eat raw that is actually more nutritious once cooked - CARROTS. Skip the "baby" carrots, bagged carrots, and get some with the greens still attached since they are fresher, and the greens are also edible. "Cooked whole carrots served with olive oil have up to eight times more beta-carotene than raw baby carrots." Cooking carrots make some of the nutrients more bioavailable, and choose sautéed or steamed methods to help retain more of the food value. If you cook carrots whole, and THEN slice/chop them after being cooked, you'll get more nutrients than if you cut them before you cook them. They are best eaten with some type of oil or fat since beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greatest absorption. The highest concentration of nutrients is just below the skin, so scrub carrots, rather than peel them. If you can find purple carrots, you'll hit the nutrition jack-pot! Sweet potatoes - Steaming, roasting, or baking can double their antioxidant value, but boiling reduces it. The skin is more nutritious than the flesh, so scrub, rather than peel, sweet potatoes. -Grainlady" https://www.gardenweb.com/discussions/4028525/supermarket-frozen-vegetables#n=41 6 Likes Save July 17, 2016 at 6 ETA: Several posts were deleted after posting, so are no longer there. They seemed to be the ones poking the most fun at the comment.

Teresa: Thanks for your recipe. There aren't too many prune cake recipes around. Will add it to my collection. I LOVE PRUNES...don't forget that a dried prune was once a plum. The recipe below is a "tried & true" one (many times over). My favorite. Prune Sour Cream Cake 1 1/2 cups Sunsweet Prunes (use already pitted, soft prunes) 1 tablespoon grated lemon rind 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup soft butter 1 cup granulated sugar -- * I use 3/4 cup 2 large eggs 1 cup sour cream 1 teaspoon vanilla extract 1/2 cup firmly packed light brown sugar 1 teaspoon cinnamon 1/2 cup chopped English walnuts Pour boiling water over prunes. Let stand 15 minutes. (Skip this step if using the soft pitted kind.) Drain, pit, and dice prunes. Add lemon and set aside. Grease and flour 9" tube pan. Sift together flour, baking powder, baking soda, salt; remove 1/4 cup and toss with prunes. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Slowly beat in flour mixture, alternnately with sour cream and vanilla, beginning and ending with flour. Fold in prunes. Combine brown sugar, cinnamon and nuts. Turn 1/3 batter into pan. Sprinkle with 1/3 brown sugar mixture, repeat layering twice. Bake at 350° F. 55 minutes or until done. Cool in pan on rack for 10 minutes. Remove from pan. Description: "Coffee Cake Type. Tried and True! Very, very good!!" Source: "from the back of Sunsweet Prune box"

The recipe on the Hersheys Cocoa can is probably the one you're Mom used. Just thin it down a little to get whatever consistency you're looking for: HersheyÂs Fluffy Cocoa Frosting Mix together: 3/4 c. cocoa 4 c. powdered sugar Cream together Âtil fluffy; (with power mixer): 1/2 c. butter or margarine part of cocoa mixture Add to creamed mixture; beat Âtil fluffy: 1 tsp. vanilla 1/2 c. evaporated milk Add rest of cocoa mixture to creamed mixture; Fluff. Will cover 1 9 x 13 cake or 24 cupcakes.