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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 1 |
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A good old recipe for a moist chocolate cake with Easy Chocolate Frosting. The recipe dates clear back to the early 20th Century! Ingredients:
1/2 cup shortening |
1 1/2 cups cane syrup |
2 eggs |
1 teaspoon vanilla extract |
2/3 cup milk |
2 cups all-purpose flour |
1/2 cup unsweetened cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup butter |
1/4 cup unsweetened cocoa |
3/8 cup milk |
4 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
2. In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
4. To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
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