The Morganza  Cake Recipe
Ursula Smith

Devil Food Cake & Icing
1 stick butter
 ½ cup Crisco creamed
2 ½ cups sugar
add 5 eggs one at a time
add alternating 2 ½ cups of cake flour and 1 cup buttermilk
Meanwhile in a small container put 10 teaspoons cocoa &
1teaspoon soda and 3 tablespoons
water.  Let stand.  Then add to dough.
Bake at 350°  30-35 minutes
Bake in three 9 in pans
2 cups sugar
 ½ cup Pet milk 
1 stick butter
Bring to a boil then cook 3 minutes.
Add 1tsp vanilla and 4 marshmallows
Beat until it thickens and spread

Morganza Cake

Devil Food Cake With Icing (a.k.a. Morganza Cake) from original recipe
of Ursula Smith (n.d. probably in 1950’s) interpreted and revised by Smittie Bolner in 2019.

Preheat oven to 350 degrees

Mix together in large bowl until creamy:
1 stick butter
½ cup Crisco or other shortening
2½ cups sugar
Add 5 eggs one at a time.
Add 2½ cups of cake flour alternating with 1 cup buttermilk.

In a small container mix:
10 teaspoons cocoa (use special dark cocoa, if possible)
1 teaspoon soda
3 tablespoons water (½ cup if needed)
Add to flour mixture.
Pour into 3 greased and floured 9 inch cake pans.

Bake at 350° for 30-35 minutes.

In saucepan mix:

2 cups sugar
½ cups canned milk 
1 stick butter
Bring to a boil then cook until it forms a soft ball (235-240 F), stirring constantly.
4 marshmallows
1 teaspoon vanilla (optional)
Remove from heat and beat until mixture thickens moderately.
pread.between cake layers and on cake top and sides.

(Optional: Add toasted pecans to top of cake.)