Granma Dixon’s Chocolate

Edith Dixon grew up in Rockwell City, Iowa, where she was the City Treasurer for 40 years and lived to be 102 years old. Her granddaughter, Nancy Carlson, shared this sumptuous recipe with us, taking a few liberties in simplifying it and adding some delicious Cabernet Sauvignon.

• 3 c flour
• 2 c sugar
• 3 tsp soda
• 1/2 tsp salt
• 1/3 c cocoa
• 1 c oil
• 1/2 c milk
• 2 eggs
• 2 tsp vanilla
• 1 c boiling water
• 1/2 c St. Clement Cabernet Sauvignon

Mix all, except the boiling water, in a large bowl. Beat until blended well. Slowly add boiling water and mix well. Pour into greased 9 X 13 pan. Bake at 350 for 35-40 minutes. Although frosting of your choice is an option, this cake is so moist that it tastes great without it! Just serve with another bottle of 1994 St. Clement Cabernet Sauvignon.

For years, it has been rumored that in pairing wine and food, chocolate was the only food to have with Cabernet Sauvignon. (Even non-chocohalics have been known to agree with this theory.) The rich wild berry and brambly flavors in the Cabernet pair beautifully with the intensity of a rich chocolate delight. Try it yourself with some chocolate and see!

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