San Antonio Cocoa Cake Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 1/2 cup Baker's Cocoa
 Sugar1 3/4 Cup (16 tbs)
 1 1/2 cups buttermilk or sour milk
 2 1/4 cups sifted Swans Down Cake Flour
 Baking soda1 Teaspoon
 Salt1 Teaspoon
 Shortening1/2 Cup (16 tbs)
 2 eggs, unbeaten
 Vanilla1 Teaspoon

Directions

Combine cocoa and 1/2 cup of the sugar in small bowl.
Add 1/2 cup of the buttermilk and blend until smooth.
Sift flour, soda, and salt together.
Cream shortening thoroughly.
Add remaining 1 1/4 cups sugar gradually, and cream together until light and fluffy.
Add eggs, one at a time, beating well after each.
Add flour alternately with the remaining 1 cup buttermilk, beating after each addition until smooth.
Add vanilla and cocoa mixture and blend.
Pour batter into two 9-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (350°F.) 30 to 35 minutes.
Frost with Fluffy Seven Minute Frosting
Snowy Boiled Frosting, or Sea Foam Frosting
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