Hattie's Dutch Cocoa Cream Cake
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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.