Title: Rowell's Inn Old Vermont Cocoa Cake
Categories: Cake Dessert
Yield: 12 Servings

CAKE
1/2	c	Unsweetened cocoa
1/2	c	Boiling water
1/4	c	Butter, softened
1/4	c	Shortening
2	c	Sugar
1/8	ts	Salt
1	ts	Vanilla
2		Eggs
1 1/2	ts	Baking soda
1	c	Buttermilk
1 3/4	c	All-purpose flour
2	tb	Sour cream
1	tb	Maple syrup
1/3	c	Chopped walnuts
COCOA MAPLE FROSTING
1/2	c	Butter, softened
1/2	c	Unsweetened cocoa
2	tb	Corn syrup
1	ts	Maple syrup
3	c	Confectioners' sugar
6	tb	Milk

Cake: Combine the cocoa and boiling water and set aside. Cream the butter, shortening, sugar, salt, and vanilla until fluffy. Add the eggs one at a time, beating well after each addition. Stir the soda into the buttermilk and add alternately with the flour to the creamed mixture.

Preheat oven to 350 F. Prepare 3 9-inch cake pans by greasing them and lining them with waxed paper. Measure 1 2/3 cups batter into a small bowl and stir in the sour cream, maple syrup, and nuts. Pour into 2 of the cake pans.

Blend the cocoa-water mixture into the remaining batter and pour into the remaining pan. Bake for 25 to 30 minutes. Cool 5-minutes before removing from the pans. Spread Cocoa Maple Frosting between the layers, on the sides, and over the top of the cake.

Cocoa Maple Frosting: Combine the butter, cocoa, corn syrup, and maple syrup. Add the confectioners' sugar alternately with the milk. Beat until smooth and of a spreading consistency. By fatfree-request@fatfree.com on Jun 16, 1997

previous

next