Rowell's inn old vermont cocoa cake

12 Servings

Ingredients

Quantity Ingredient
½ cup Unsweetened cocoa
½ cup Boiling water
¼ cup Butter, softened
¼ cup Shortening
2 cups Sugar
⅛ teaspoon Salt
1 teaspoon Vanilla
2 Eggs
1½ teaspoon Baking soda
1 cup Buttermilk
1¾ cup All-purpose flour
2 tablespoons Sour cream
1 tablespoon Maple syrup
⅓ cup Chopped walnuts
½ cup Butter, softened
½ cup Unsweetened cocoa
2 tablespoons Corn syrup
1 teaspoon Maple syrup
3 cups Confectioners' sugar
6 tablespoons Milk

Directions

CAKE

COCOA MAPLE FROSTING

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 1⅔ 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

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