HATTIE'S DUTCH COCOA CREAM CAKE

 

  • Cooking Time: 30-35 minutes
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

Photo of Zelma Levin age 14.

Author Credit: Zelma Levin Goldstein

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