4 1/2 cup plain flour 1 3/4 cup sugar
2 tsp. baking soda 2 eggs
1/2 tsp. salt 1/3 cup sorghum
3/4 cup hot water 2 tsp. vanilla
1 cup cocoa 3/4 cup milk
1 cup shortening
Sift together flour, soda and salt. Blend hot water and cocoa until smooth. Cream shortening and sugar; add eggs and beat well. Beat in sorghum and vanilla. Add cocoa mixture, stir to blend. Add sifted dry ingredients alternately with milk. Chill several hours. Drop onto a greased baking sheet by spoonfuls. Flatten with a glass dipped in sugar. Bake at 375 degrees for 10 to 12 minutes. Put cookies together with filling.
1 1/2 cup solid shortening 4 cups powdered sugar
2 tablespoons flour 2 tablespoons sorghum
2 egg whites 1 1/2 tsp. vanilla
Beat all ingredients together until fluffy. (I use a little milk in place of the egg whites.)
Pineapple Sorghum Cake
1 box yellow cake mix
1 small box instant vanilla pudding
1 cup pineapple jucie
3/4 cup vegetable oil
3 tablespoons sorghum
Mix together. Bake in a bundt pan at 325 degrees for 45 - 50 minutes. Topping below may be poured over cake while it is still hot. Let sit for 30 minutes or more. You can make the cake without the topping if desired.
1 cup sugar
1/2 cup pineapple juice
1 stick margarine
2 tablespoons sorghum
Bring to boil for 3 minutes. Pour over cake while hot. Let sit for 30 minutes before removing from pan.
(Orange juice can be used instead of pineapple juice in cake and topping.)