Hattie's Dutch Cocoa Cream Cake


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Member since 2014
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Serves | Prep Time | Cook Time 30-35 minutes

Why I Love This Recipe

Photo of Zelma Levin age 14.


Ingredients You'll Need

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 ¼ 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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