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Hattie's Dutch Cocoa Cream Cake

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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


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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