ALONG THE MISSISSIPPI: THE ATTACK BEE AND AUNT DOTTIE

The summer of 1956, my 14-year-old Aunt Dottie and cousin Charlene came to visit. It was decided that we would journey to Lookout Mountain in Chattanooga, Tenn. This destination always included a visit to Rock City atop the famous Lookout Mountain. At that time every barntop across the Southland was painted bright red and yelled to you that your life would never be fulfilled if you didn't see Rock City and Lookout Mountain.

Now two things were necessary for a marvelous and fun trip. First, all the girls had to have new sun dresses, including me, even though I was only 5. My Mother made everyone of us a knock-dead dress with yards of material in the skirt, as was the fashion of the day. My Aunt Dottie's was yellow with vivid red flowers and matching net cancans, to make all those yards of material stand at attention.

A delectable picnic lunch, was the second thing needed. On this day the-runneth-over basket of eatable treasures included Aunt Dottie's pleasingly sweet chocolate loaf cake, one of the best that I have ever eaten.

Daddy found a place for everybody and everything in the grand old Hudson, and we were off! Our off-key tunes floated out the windows as we merrily traveled down the highway. I don't know if it was the noise or Aunt Dottie's brightly colored dress that caught the godzilla bee's attention, but with the speed of light that joker dive-bombed through the car window, and straight down the front of Aunt Dottie's dress into all those cancans.

Chaos consumed the car and its passengers. Daddy more than quickly pulled into a service station, as Aunt Dottie rolled out of the car with her dress already on its way off. Amusement and commotion ensued on the parking lot when enough dress and cancans were removed to allow the bullish bee to escape. A colossal round of applause erupted for Aunt Dottie, who had fought the bee and won without being stung.

This will always be my favorite trip to Lookout Mountain!

Aunt Dottie's Best-Ever Chocolate Loaf Cake

My Aunt Dottie says, "This cake cooks quick and goes fast."

1/2 cup vegetable shortening

1 cup sugar

1 egg

1/2 cup milk

1 teaspoon pure vanilla extract

1 1/2 cups self-rising flour

dash of salt

1/2 cup of boiling water

1/2 cup cocoa powder

Preheat oven to 325 degrees.

1. Cream shortening and sugar together.

2. Add egg and blend well.

3. Blend in milk and vanilla extract.

4. Add flour and salt, mix well.

5. Dissolve cocoa in boiling water. Add to flour mixture.

6. Pour into 9-x-5-inch, well-greased loaf pan. Bake for 30 minutes, or until wooden toothpick inserted in center comes out clean.

7. Cool for 15 minutes, then remove from pan. Finish cooling on Rack.

Yield: 8-10 servings

Note: If desired, top loaf with sifted powdered sugar before serving.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.