Special Cocoa Cake
Recipe from the 1930's.
Yield
servingsPrep
5 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cocoa powder
cocoa |
|
| ½ | cup | brown sugar |
*
|
| ½ | cup |
water
boiling |
|
| 2 | cups |
cake flour
sifted |
|
| 1 ½ | cups | baking powder |
*
|
| ½ | cup | baking soda |
*
|
| ½ | teaspoon | salt |
|
| ⅔ | cup | vegetable shortening |
*
|
| 1 ¼ | cups | sugar |
|
| 1 | teaspoon | vanilla extract |
|
| 3 | large | eggs |
|
| ¾ | cup | milk |
|
Directions
Mix cocoa and brown sugar in saucepan; add hot water, stirring until smooth. Bring to a boil, and cook slowly 3 minutes, or until slightly thickened, stirring constantly; cool.
Sift flour once, then measure and mix with baking powder, soda, and salt; sift twice.
Cream shortening until softened; add sugar gradually, beating thoroughly after each addition.
Beat in vanilla, then eggs, one at a time, beating until fluffy after each. Add cooled cocoa mixture; stir until blended. Add flour mixture alternately with milk, beating until smooth, after each addition.
Turn into 2 greased (9-inch) layer pans. Bake in moderate oven (350 degrees) about 25 minutes.
Frosting Suggestions: When cold, spread Cocoa Fudge Frosting between layers and on top and sides of cake. Sprinkle chopped nuts on sides, if desired.
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