This is a classic layer cake from the 1930's-1940's. It's very addicting and fun with two flavors of icing!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch diameter cake pans.

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  • Place the vinegar in a measuring cup, and pour in the milk to equal 3/4 cup. Set aside.

  • Beat the sugar with the shortening in a mixing bowl. Add the eggs one at a time, and continue beating until batter is smooth.

  • Combine the flour, cocoa, baking powder, cinnamon, nutmeg, and salt in another mixing bowl, and stir to blend. Stir the flour mixture into the egg mixture, alternating with the milk mixture. Stir in the lemon and vanilla extracts. Pour batter into prepared cake pans, dividing evenly.

  • Bake in preheated oven until a toothpick or small knife inserted in the center comes out clean, about 30 minutes. Cool 10 minutes. Run a small knife around the inside of the pans before inverting to remove the cakes. Allow cakes to cool completely before frosting.

  • To make the icing, beat the butter, egg yolk, and salt together in a mixing bowl. Gradually sift in the confectioners' sugar, alternating with the hot water, stirring until smooth. Do not add the cocoa until step 7.

  • To frost the cake, place one layer on a cake plate. Use about half the icing to cover sides and top of the cake. Stir the cocoa into the remaining icing and blend well. Place the second cake layer on top of the first, and frost with the chocolate icing, meeting the plain icing halfway down the side of the cake.

Nutrition Facts

657 calories; protein 6.5g 13% DV; carbohydrates 107g 35% DV; fat 24.1g 37% DV; cholesterol 117.5mg 39% DV; sodium 305.2mg 12% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2007
I was looking for something a little different and this definitely hit the spot. I even forgot to add the two extracts and it still came out good. Be aware that this is a very dense cake...it won't rise much in the oven. On the bright side that made it really easy to get out of the cake pans. The mix of the two flavors of frosting was very good and it was all pretty easy to put together. My four year old son just rated it "the best frosting cake ever" lol. Read More
(12)

Most helpful critical review

Rating: 3 stars
01/22/2019
Full disclosure: I made vegan substitutions for this recipe. Specifically I replaced the milk with soy milk the butter with Earth Balance and the egg with Ener-G egg replacer. However something about the proportions here is way off. I attempted to divide the cake batter between two pans but I couldn't even coat the surface of one 8" pan with half of the batter so I ended up just using all of the batter to bake one layer for about 40 minutes. I also used 2 1/2 cups of powdered sugar for the 1/3 cup of "butter." I ended up just layering the chocolate frosting on top of the plain as I had only made one layer and I had to add more hot water to the icing when I added the cocoa to get it to mix. Personally I also think the flavors are a bit odd but for what it's worth somehow I'm still craving its lemony-ness today! Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/18/2007
I was looking for something a little different and this definitely hit the spot. I even forgot to add the two extracts and it still came out good. Be aware that this is a very dense cake...it won't rise much in the oven. On the bright side that made it really easy to get out of the cake pans. The mix of the two flavors of frosting was very good and it was all pretty easy to put together. My four year old son just rated it "the best frosting cake ever" lol. Read More
(12)
Rating: 4 stars
09/28/2007
I think we need a bigger cake... This cake is quite nummy but a horrible MESS! The cake itself is very thin and dense and the icing is on absolute overload. I had to switch the plate I was icing on three times because it kept pooling over! In then end I even had some left over in my hair. Haha. Anyway the cake's flavor is definitely different (the unique spice blend was what lured me to this recipe) it almost reminded me of French Toast but the lemon extract gives it a pinch of zest that separates it from any breakfast specialty or other cake. The icing topping it all off though was definitely THE icing. It's the only chocolate flavored icing I've ever thoroughly enjoyed perhaps too much. =) Read More
(3)
Rating: 3 stars
01/22/2019
Full disclosure: I made vegan substitutions for this recipe. Specifically I replaced the milk with soy milk the butter with Earth Balance and the egg with Ener-G egg replacer. However something about the proportions here is way off. I attempted to divide the cake batter between two pans but I couldn't even coat the surface of one 8" pan with half of the batter so I ended up just using all of the batter to bake one layer for about 40 minutes. I also used 2 1/2 cups of powdered sugar for the 1/3 cup of "butter." I ended up just layering the chocolate frosting on top of the plain as I had only made one layer and I had to add more hot water to the icing when I added the cocoa to get it to mix. Personally I also think the flavors are a bit odd but for what it's worth somehow I'm still craving its lemony-ness today! Read More
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