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Hattie's Dutch Cocoa Cream Cake


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Member since 2014

Serves | Prep Time | Cook Time 30-35 minutes

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


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.


Pairs Well With


Notes

Photo of Zelma Levin age 14.

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