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Wednesday, June 3, 2009

Honey Cocoa Cake with Fudge Frosting

 This cake recipe comes from the 1939 edition of The American Woman's Cookbook. It was the cake I asked for as a birthday cake for years. It always crumbles a little.  It is not a terribly moist cake.  Honey tends to dry things out, in my opinion.  However, the fudge frosting, which comes from a vintage Eagle Brand Milk recipe booklet, matched up perfectly with the cake.  Mom always made a round two layer cake for me.  After making the fudge frosting recipe, I realized that Mom must have at least doubled that recipe, if not tripled it because the layers of frosting were THICK!  In my photos, I only had enough frosting for the top and middle and the thickness was mediocre at best.  The taste, though, was just as wonderful as ever.  There are a lot of happy birthdays wrapped up in this cake.

Honey Cocoa Cake: (from the American Woman's Cookbook)
2 1/2 cups sifted flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup cocoa
1/2 cup shortening
3/4 cup honey
3/4 cup brown sugar
2 eggs
1 1/4 cup sour milk (use buttermilk)
Combine dry ingredients in a bowl. In a mixing bowl, cream shortening, sugar, eggs and honey. Add dry ingredients alternately with buttermilk. Bake in 2 round prepared pans at 350 degrees for 40 minutes. Cool completely.  You may want to consider freezing the cake layers before frosting because they may crumble slightly.

Fudge Frosting:(from Eagle Brand Milk)
1 can sweetened condensed milk

6 Tbsp cocoa
2 Tbsp butter
dash salt
1 Tbsp water 
1/2 tsp vanilla
Cook all ingredients, except vanilla,  in a double boiler until thick, this will take at least 15 minutes. Remove from heat and add vanilla.  Cool, then spread on cake.

I am joining Joy of Desserts for her Vintage Recipe Thursday

2 comments:

Joy @ Joy Of Desserts said...

What a nice mom! :-) Thanks for sharing your favorite birthday cake recipe for Vintage Recipe Thursday. It sounds like a winner.

Bread and Jam said...

This sounds delicious. I like the idea of the honey with the cocoa in the batter.

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