Old-Fashioned Fudge Cake Recipe

INGREDIENTS
1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
1/2 cup boiling water

FROSTING:
3/4 cup sugar
1/4 cup half-and-half cream
2 tablespoons butter
1/3 cup miniature marshmallows
1/4 cup semisweet chocolate chips

DIRECTIONS
In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

Alcohol Substitutes for Recipes

I watch many TV cooking shows and many use alcohol in them, I am a Christian and do not use alcohol in any form, so this comes in very handy when making a dish that calls for some kind of alcohol. Hope you enjoy your dishes with substitutes too. 

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
Bourbon: Non-alcoholic vanilla extract.
Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.
Creme de cassis: Black currant Italian soda syrup; or black currant jam.
Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
Mirin: White grape juice mixed with lemon juice or zest.
Muscat: White grape juice mixed with water and powdered sugar
Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.
Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
Riesling: White grape juice mixed with water and a pinch of powdered sugar.
Rum: Non-alcoholic vanilla or rum extract.
Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
Vodka: Water; apple cider or white grape juice mixed with lime juice.
White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

BOJANGLE'S BISCUITS

INGREDIENTS:

3 cups self rising flour

3 teaspoons baking powder

2 teaspoons confectioners' sugar

1/2 cup shortening

1 1/4 cup buttermilk

butter

DIRECTIONS:

Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times, roll or pat out on a board and cut with a biscuit cutter. Bake in 450 degrees F oven for 12 minutes (or until golden). Brush with butter.

These are so good, I made them yesterday, and then sausage gravy to top them with, oh my out of this world good, just such a wonderful biscuit, my fav now.