Hattie's Dutch Cocoa Cream Cake
INGREDIENTS
  • Cooking Time: 30-35 minutes
  • 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
  1. Cake directions:
  2. Sift together: flour, sugar, salt, baking powder, and cocoa
  3. Add shortening, 2/3 C evaporated milk, and vanilla
  4. Beat vigorously with spoon for 2 minutes by clock - 150 strokes per minute.
  5. Add remaining 1/3 C evaporated milk and eggs
  6. Beat two minutes more.
  7. Bake at 350 degrees for 30-35 minutes.
  8. Cool. Split layers with sharp knife.
  9. Combine and spread between layers: whipping cream, powdered sugar, and vanilla
  10. Frosting directions:
  11. Melt together over hot water (in double boiler): shortening and cocoa or chocolate.
  12. Pour 5 T scalded hot milk over 2 C sifted powdered sugar and 1/4 tsp salt.
  13. Stir until dissolved.
  14. Stir into milk-sugar mixture 1 tsp vanilla and hot cocoa mixture (combination will be thin).
  15. Beat until thick enough to spread.
RECIPE BACKSTORY
Photo of Zelma Levin age 14.