A delicious slice of Americana is served up in every winning recipe!

These recipes are unquestionably The Best of —The Best of The Best!
Nowhere else is there a collection of tried-and-true All-American recipes like these.

For over three decades, Gwen McKee and Barbara Moseley have been collecting and preserving the most popular recipes from all over America. From their database of nearly 20,000 winning recipes in the Best of the Best State Cookbook Series, they have selected 1,600 unbeatable, unforgettable, outrageously delicious recipes that deserve to be in the Recipe Hall of Fame. These are in four volumes, and this one is the very first...and many say the very best.

Treat yourself to a cookbook that will become your most used, most dog-eared, more revered cookbook. 

• Edited by Gwen McKee and Barbara Moseley
• Comb bound
• Soft cover
• 304 pages
• 6 x 9 inches
• Illustrations
• Photographs
• ISBN-10: 1-893062-48-1
• ISBN-13: 978-1-893062-48-1
• Language: English
• Publisher: Quail Ridge Press (©1999)

Burning Love
Chocolate Cream Cake

3 squares unsweetened chocolate   
2 1/4 cups sifted flour   
2 teaspoons baking soda   
1/2 teaspoon salt   
1/2 cup butter or margarine, softened
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup dairy sour cream
1 cup boiling water
Whipped Cocoa Cream

Melt chocolate in a small bowl over hot (not boiling) water and cool.  Grease and flour two (9-inch) cake pans.  Tap out excess flour. 

Sift flour, baking soda, and salt onto waxed paper.  Preheat oven to 350 degrees.  Beat butter, sugar, and eggs in a large bowl with electric mixer on high speed until light and fluffy.  Beat in vanilla and cooled chocolate.  Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.  Stir in water.  (Batter will be thin.)  Pour into pans.  Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.  Cool in pans 10 minutes, then turn on wire racks and cool completely.  Split each layer in half crosswise to make 4 thin layers.  Fill and frost with Whipped Cocoa Cream.  Refrigerate.

WHIPPED COCOA CREAM:
2/3 cup confectioners’ sugar   
1 teaspoon vanilla   
1 pint heavy cream
1/2 cup unsweetened cocoa powder

Whip ingredients in a medium bowl until stiff. 

Contributed by Elvis Fans Cookbook II (Tennessee)