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Old Vermont Cocoa Layer Cake With Maple Ana Nut Frosting Recipe
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sour cream||2 Tablespoon|
|Maple syrup||1 Tablespoon|
|Walnuts||1⁄3 Cup (5.33 tbs), chopped|
|Cocoa||1⁄4 Cup (4 tbs)|
|Corn syrup||1 Tablespoon|
|Maple syrup||1⁄2 Teaspoon|
|Confectioner' s sugar||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 4950 Calories from Fat 1407
% Daily Value*
Total Fat 171 g263.4%
Saturated Fat 56.2 g281.1%
Trans Fat 6.7 g
Cholesterol 564 mg
Sodium 2532.2 mg105.5%
Total Carbohydrates 847 g282.3%
Dietary Fiber 74 g296%
Sugars 593.9 g
Protein 81 g162%
Vitamin A 42.4% Vitamin C 1.2%
Calcium 30.6% Iron 104.4%
*Based on a 2000 Calorie diet
Grease 3 9-inch round cake pans and line the bottoms with waxed paper.
In a small bowl combine the cocoa and boiling water.
Set the mixture aside.
In a large bowl cream the butter, shortening, sugar, salt and vanilla until fluffy.
Add the eggs, beating until combined.
In a medium bowl combine the baking soda and buttermilk.
Add the buttermilk mixture to the creamed mixture alternately with the flour.
Measure 1 2/3 cups of batter into a small bowl.
Stir in the sour cream, maple syrup and nuts.
Pour the batter into one of the prepared pans.
Blend the cocoa mixture into the remaining batter and pour it evenly into the other 2 pans.
Bake the cake for 25 to 30 minutes or until a tester comes out clean.
Cool for 5 minutes before removing the cake from the pans.
To make the frosting, in a medium bowl combine the butter, cocoa and syrups.
Add the sugar alternately with the milk and beat to a spreading consistency.
Frost the top and sides of cooled cake.