Aunt May was my husband’s older sister.  She was a terrific baker and cook but this simple recipe was a favorite of her children and then became a favorite in my family too.

1/2 lb butter

1/2 cup shortening

3 cups granulated sugar

5 eggs

3 cups flour

1/4 tsp salt

1/2tsp baking powder

3 heaping tbs cocoa

1 cup milk

1/2 tsp vanilla

Cream butter, shortening and sugar together until light and fluffy.  Add eggs one at a time beating well after each addition.  Sift flour, measure and sift together with dry ingredients.  Add ingredients to creamed mixture alternately with milk, blending well after each addition.  stir in vanilla.  Pour into a large tube or Bundt pan which has been greased and floured.  Bake in a 325º degree oven for one hour and 15 mins or until cake tests done.

Let cake stand in the pan for a few minutes before turning out on a cake rack to cool.  Serve plain or frost as desired.

This recipe was given to me exactly like this on February 6, 1972

Whenever you went to Aunt May’s house and saw this well-worn sugar shaker on her kitchen counter you knew you would be soon enjoying something delicious.

TOMATO RICOTTA PIE

A delicious little appetizer to serve with a glass or wine!

Preheat oven to 425º

Makes 5-6 servings

In a large bowl beat together, ricotta, eggs, Romano cheese, salt, pepper and garlic powder until well blended.  Pour into pie shell, smooth the top.  Arrange tomato slices to form a circle to cover the entire top of the ricotta mixture.

Bake 35 – 40 minutes until pie is puffed and golden and a toothpick inserted in the center comes out clean.

Let cool, but not entirely.  Best served warm.

BUON MANGIATA!