ALONG THE MISSISSIPPI: HE'S IN THE ARMY NOW! WISHING FOR GERMAN CHOCOLATE CAKE

In 1963, the summer of my 12th year, the draft board offered my Uncle Doug six glorious weeks of boot camp and an all-expense paid trip to Germany. He was 19, working for McDonnell Douglas, with no desire to see Germany.

The news quickly captured the attention of every family member, and travel plans from far and near were in the works. The week of Uncle Doug's departure there was walking room only at my Grandmother Mays' where more than 15 supportive but sad relatives had gathered.

We passed the week with fun and food. Because Uncle Doug's favorite dessert is German Chocolate Cake, at least three were made that week from grandmother's special recipe.

On the fateful day of departure, it was decided that my Daddy and Uncle Lynn would take Uncle Doug to catch his bus, and that everyone else would bid him farewell at home. As we kissed Uncle Doug goodbye, my grandmother, mother and aunts said they were going to the kitchen, so as to not actually see him leave. I felt so lonely as I stood on the front porch waving goodbye, but when I turned to enter the house, there was at least one face in every window. Uncle Doug's last view of home had been one of "life's memory paintings" -- at that moment he knew that no matter where he was, we would be with him.

Over the 1999 Labor Day weekend at a family gathering, I glanced out a window where I saw my Uncle Doug. I was instantly reminded of that long ago afternoon and comforted to realize that my family has passed through the ages of time, still standing strong.

German Chocolate Cake

1 stick butter

1 cup vegetable shortening

2 cups sugar

2 eggs

2 cups buttermilk

1 teaspoon baking soda

3 tablespoons cocoa

2 1/2 cups self-rising flour

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

1. Cream butter and vegetable shortening; add sugar, eggs and buttermilk.

2. Sift together baking soda, cocoa and flour, add to creamed mixture. Stir in vanilla.

3. Pour into a well-greased 9-x-13-inch pan. Bake in a 350-degree oven for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Cool and top with Coconut Pecan Icing.

Yield: 9-12 servings.

Coconut Pecan Frosting

2/3 cup sugar

2/3 cup evaporated milk

2 egg yolks

6 tablespoon butter

1/2 teaspoon pure vanilla extract

1 1/2 cups frozen or flaked coconut

3/4 cup pecan pieces

1. Combine first five ingredients in a heavy saucepan. Cook and stir constantly over low heat, about 10 minutes or until thicken. Do not boil.

2. Remove from heat and add coconut and pecan pieces. Frost German Chocolate Cake.

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.