4 cups broccoli florets
1/2 cup GOLDEN raisins
1/2 cup red onion rings
1/2 cup sliced raw mushrooms
6 slices bacon, crumbled - I always add more bacon, I usually double it

Dressing:

3 eggs, beaten
1 cup sugar
1 tablespoon dry mustard
 1/4 tsp. salt
1/2 cup white vinegar
1/2 cup water
1 Tablespoon cornstarch
1/3 cup Hellman's Mayonnaise
3 Tablespoons butter

Mix together broccoli, raisins, mushroom and onion rings.  Set aside.

Mix dressing ingredients ell - eggs, sugar, dry mustard and cornstarch.  Set aside.

Heat vinegar, water and salt to boil.  With whisk, add egg mixture stirring constantly.  Continue to stir and cook until thick on medium low heat.  

Remove from heat and add 3 Tablespoons of butter and 1/3 cup Hellman's Mayonnaise.  DO NOT USE MIRACLE WHIP.

Cool dressing  and refrigerate in quart jar if making dressing ahead.  This make 2/3 quart of dressing and keeps for several days.

This keeps well if you toss ingredients and put in fridge overnight.  I never add bacon until I'm ready to serve it as bacon gets soft.

Oh my, this cake is just so good, it's indescribable.  It's better than grandma's homemade chocolate cake, it's better than Aunt Edna's secret recipe that she won't share, it's better than any cake you can buy in a bakery, it's just that that good!   If you've been looking for a decadently moist homemade chocolate cake with silky chocolate frosting, look no more, your search has ended.  This recipe dates back to the 70's, it's definitely stood the test of time and has been passed down for generations, now

I make this cake, my friends make it, my daughter-in-law requests it every year for her birthday.  It's just the best homemade chocolate cake, period! The only thing that could possibly improve this is just to drink it with a glass of cold milk. 

Ingredients:

* 2 cups white sugar

* 1 3/4 cups all-purpose flour

* 3/4 cup HERSHEY®'S Cocoa Powder

* 1 1/2 teaspoons baking powder

* 1 1/2 teaspoons baking soda

* 1 teaspoon salt

* 2 eggs

* 1 cup milk

* 1/2 cup vegetable oil

* 2 teaspoons vanilla extract

* 1 cup boiling water

* 1/2 cup butter

* 2/3 cup HERSHEY®'S Cocoa Powder

* 3 cups confectioners' sugar

* 1/3 cup milk

* 1 teaspoon vanilla extract

Directions:

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

Frosting:

4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

What Do I Bake This In?

1.  One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

2.  Two Layer Cake in 9" Pans.  Don't do it!  The layers will be too flat, trust me...

4.. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

5.. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost

6.. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

I found this set of three, 8" cake pans on Amazon.  They are quick release and do a great job.

Here's the Amazon link

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I've made this recipe since the 70's and it's still a family favorite after all these years.  Serve it with mashed potatoes, corn, hot rolls and coleslaw and it's comfort food at it's finest.  

1 (10 1/2 ounce) can Campbell's Condensed Golden Mushroom Soup, divided, you only use 1/4 cup in the Salisbury steak, the rest you. mix with water for the gravy.

1 1⁄2 lbs ground round - I used chuck

1 ⁄2 cup plain dry breadcrumbs

1 large egg, beaten

1 ⁄2 cup chopped onion

salt and pepper

garlic powder - about 1/2 tsp.

1 ⁄3 cup water

Steps

Sauce onion in a tablespoon of olive oil until soft.  If you omit this step they can be crunchy

Combine 1/4 cup of the can of soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.

Shape into 6 patties.

Place in shallow baking dish.  I line with parchment paper for easy cleanup. 

Bake at 350 degrees for 30 minutes.

Drain off fat, if needed

Combine remaining soup and the 1/3 cup water; pour over patties.

Bake an additional 10 minutes or until thoroughly heated.

Notes

We like a lot of gravy so I use an additional can of Golden Mushroom Soup, not listed above.  I add 1/3 cup water to the soup, warm it in a saucepan and pour over the potatoes when we serve it.