Here is another delicious recipe from Miryam Levy. It was missing a few amounts but I had a recipe in my files for a chocolate, date and walnut cake from which I was able to crib. As I’m actually allergic to walnuts, I used pecans but I kept walnuts in the recipe list for authenticity. Also, if you don’t have self rising flour (and what good Southern biscuit maker doesn’t lol), sift together 1 cup flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Victoria tells me the name “Middle Cake” comes because her family would sit around the table with spoons, eating the middle first, leaving the delicious crusty edges for last. For best results let the cake cool in fridge, but she told me “good luck with that. The smell filling the house is so intoxicating, you can’t stop the lurking kids from eating it hot. Mom threatened to put a lock on the fridge, but it never helped…”
Middle Cake from Miryam Levy
1/2 cup raisins
4 ounces bittersweet chocolate
1 cup self rising flour