Rating: 3 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

This is an old family recipe. The cake has a delicate chocolate flavor and the icing is hard to the touch, yet creamy when bitten into.

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Recipe Summary

Servings:
12
Yield:
1 - 9 inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.

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  • Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.

  • Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.

  • Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.

  • Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.

  • To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.

Nutrition Facts

710 calories; protein 6.4g; carbohydrates 96.2g; fat 34.7g; cholesterol 125.8mg; sodium 323.1mg. Full Nutrition
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