San Antonio Cocoa Cake Recipe
Ingredients
| 1/2 cup Baker's Cocoa | ||
| Sugar | 1 3/4 Cup (16 tbs) | |
| 1 1/2 cups buttermilk or sour milk | ||
| 2 1/4 cups sifted Swans Down Cake Flour | ||
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| 2 eggs, unbeaten | ||
| Vanilla | 1 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
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
Chef
