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Rowell's Inn Old Vermont Cocoa Cake
Rowell's Inn Old Vermont Cocoa Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Holiday, Desserts
Ingredients List
- ------------------------------------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
Directions
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
Impressive and special, this is a celebration cake. The layers are thin and
fragile, so be careful when removing them from the pans.
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.
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
Impressive and special, this is a celebration cake. The layers are thin and
fragile, so be careful when removing them from the pans.
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.
Tweet
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