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| COCOA DELIGHT CAKE | |
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1/2 c. Baker's cocoa 1 3/4 c. sugar 1 1/2 c. sour milk or buttermilk 2 1/4 c. sifted cake flour 1/2 c. softened butter 2 eggs 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla Combine 1/2 cup Baker's cocoa and 1/2 cup sugar. Blend in 1/2 cup sour milk or buttermilk. Sift together 2 1/4 cups sifted cake flour, 1 teaspoon baking soda and 1 teaspoon salt. Sift twice more. Cream 1/2 cup butter or other shortening with 1 1/4 cups sugar until fluffy. Add 2 unbeaten eggs, one at a time; beat well after each. Add flour mixture alternate with 1 cup sour milk or buttermilk, beating well. Blend in cocoa mixture and 1 teaspoon vanilla. Pour into 2 round 9 inch layer pans, grease and flour bottom of pans. Bake in a moderate (350 degree) oven for 35 minutes or until done. Cool and frost with Cocoa Frosting. FUDGE FROSTING: Melt in saucepan 1 square baking chocolate and 3 teaspoons butter. Add 5 tablespoons of canned milk, 1/2 teaspoon of salt and 2 cups of powdered sugar. Stir over low heat until mixed. Add 1 teaspoon vanilla. Spread on cake. Cool. | |
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recipe reviews #175497
Mumsy (Iowa) says:
This has been our family favorite for many years, only with the above cocoa recipe that is the original one.. I am glad she posted it. We didn't like Hershey's dutch processed cocoa, as it was too darkly flavored. But I used regular Hershey's cocoa and it passed but made a dry cake. The best substitute cocoa is Pernigotti Cocoa. It is excellent but I have to order it online. Use the same measurements with it in both cake and frosting! With this cocoa I would give it 5 stars.
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Sift 1 pound confectioners sugar with 1/4 teaspoon salt and 1/3 cup of cocoa. Cream 1/3 cup softened butter with part of sugar/cocoa mix until smooth then slowly add rest of sugar mixture alternately blend in about 1/3 cup hot milk beating until smooth. Then add 1/2 teaspoon vanilla.
Added note Baker's cocoa was always dutch processed cocoa.