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San Antonio Cocoa Cake Recipe
|Cocoa||1⁄2 Cup (8 tbs) (Bakers)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Buttermilk/Sour milk||1 1⁄2 Cup (24 tbs)|
|Sifted cake flour||2 1⁄4 Cup (36 tbs) (Swans Down)|
|Baking soda||1 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3860 Calories from Fat 1176
% Daily Value*
Total Fat 134 g205.9%
Saturated Fat 38.7 g193.7%
Trans Fat 13.5 g
Cholesterol 423 mg
Sodium 3481.3 mg145.1%
Total Carbohydrates 656 g218.6%
Dietary Fiber 44.6 g178.5%
Sugars 354.1 g
Protein 73 g145.5%
Vitamin A 9.7% Vitamin C
Calcium 25.2% Iron 217.7%
*Based on a 2000 Calorie diet
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 (350Â°F.) 30 to 35 minutes.
Frost with Fluffy Seven Minute Frosting
Snowy Boiled Frosting, or Sea Foam Frosting