Rowells Inn Old Vermont Cocoa Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
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 tsp: Salt,
1 tsp: Vanilla,
2: Eggs,
1 1/2 tsp: Baking soda,
1 cup: Buttermilk,
1 3/4 cup: All-purpose flour,
2 tbsp: Sour cream,
1 tbsp: Maple syrup,
1/3 cup: Chopped walnuts,
COCOA MAPLE FROSTING
1/2 cup: Butter, softened
1/2 cup: Unsweetened cocoa,
2 tbsp: Corn syrup,
1 tsp: Maple syrup,
3 cup: Confectioners sugar,
6 tbsp: Milk,
Directions:
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: Rowells Inn, Simonsville, Vermont Source: Yankee
Magazines Christmas in New England, 1995
Source from luhu.jp
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: Rowells Inn, Simonsville, Vermont Source: Yankee
Magazines Christmas in New England, 1995
Source from luhu.jp