Rowell's Inn Old Vermont Cocoa Cakecakes, desserts, holiday ----CAKE---- 1/2 cup unsweetened cocoa 1/2 cup boiling water 1/4 cup butter, softened 1/4 cup shortening 2 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla 2 eggs 1 1/2 teaspoon baking soda 1 cup buttermilk 1 3/4 cup all-purpose flour 2 tablespoon sour cream 1 tablespoon maple syrup 1/3 cup chopped walnuts ----COCOA MAPLE FROSTING---- 1/2 cup butter, softened 1/2 cup unsweetened cocoa 2 tablespoon corn syrup 1 teaspoon maple syrup 3 cup confectioners' sugar 6 tablespoon 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. Receipe from: Rowell's Inn, Simonsville, Vermont Source: Yankee Magazine's Christmas in New England, 1995 |
