Friday, January 27, 2017


From The Back Of The Old Cans
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2 eggs (at room temperature)
2-1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In a small bowl, mix cocoa and boiling water until smooth; set aside.
In a large bowl, beat shortening, sugar and vanilla until light and fluffy, about 5 minutes. Add eggs and beat well. Stir together flour, baking powder, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture, and blend thoroughly.
Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely before frosting.
Makes one, 9-inch two-layer cake.
Thanks to Recipes By Beulah And Friends for posting this old recipe. My mother used to make this cake 70 years ago.

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