More Great Recipes: Cake | Chocolate | Dairy | Filling

Hattie's Dutch Cocoa Cream Cake

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Member since 2014

Serves | Prep Time | Cook Time 30-35 minutes


Cake ingredients:
1-1/2 C cake flour
1-1/4 C sugar
3 tsp baking powder
1 tsp salt
1/2 C cocoa
1/2 C shortening
1 C evaporated milk (undiluted)
1 tsp vanilla
2 medium eggs, unbeaten

Filling ingredients:
1-1/2 C whipping cream
4 tsp powdered sugar
1 tsp vanilla

Frosting ingredients:
4 T shortening
6 T cocoa OR 2 oz chocolate
5 T scalded hot milk
2 C sifted powdered sugar
1/4 tsp salt
1 tsp vanilla

Cake directions:

Sift together: flour, sugar, salt, baking powder, and cocoa

Add shortening, 2/3 C evaporated milk, and vanilla

Beat vigorously with spoon for 2 minutes by clock - 150 strokes per minute.

Add remaining 1/3 C evaporated milk and eggs

Beat two minutes more.

Bake at 350 degrees for 30-35 minutes.

Cool. Split layers with sharp knife.

Combine and spread between layers: whipping cream, powdered sugar, and vanilla

Frosting directions:

Melt together over hot water (in double boiler): shortening and cocoa or chocolate.

Pour 5 T scalded hot milk over 2 C sifted powdered sugar and 1/4 tsp salt.

Stir until dissolved.

Stir into milk-sugar mixture 1 tsp vanilla and hot cocoa mixture (combination will be thin).

Beat until thick enough to spread.

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