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Busy Day Syrup Cake

Rated as 4.33 out of 5 Stars
8

"A good old recipe for a moist chocolate cake with Easy Chocolate Frosting. The recipe dates clear back to the early 20th Century!"
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Ingredients

55 m servings 530
Original recipe yields 12 servings (1 - 8 inch 3 layer cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
  2. In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
  4. To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.

Nutrition Facts


Per Serving: 530 calories; 18.4 91.2 5 53 315 Full nutrition

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Reviews

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good cake for ease of making. Added coconut on top of finished cake and added just the right missing ingredient! thanks Nell