1 c Fry’s Cocoa 3/4 c Butter, softened
1 3/4 c Sugar, divided 3 Eggs
2/3 c Water 2 ts Vanilla
2 c All-purpose flour 1/2 c Milk
1 ts Baking soda Chocolate Frosting Royale
1 ts Salt
Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually
stir in water. Cook and stir over medium heat, until mixture boils;
cool. Sift together flour, baking soda and salt. Cream butter in
large mixer bowl until light; gradually beat in remaining 1-1/4 cups
sugar. Add eggs, one at a time, beating well after each addition.
Stir in cooled chocolate mixture and vanilla. Add dry ingredients to
creamed mixture alternately with milk, combining lightly after each
addition. Divide batter between two greased and wax paper-lined
9-inch round layer pans. Bake in preheated 350 degree F oven 30 to 35
minutes. Cool in pans 10 minutes; remove from pans; peel off paper.
Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer
cake.
Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan.
Remove from heat. Stir in 1/2 cup milk Fry’s Cocoa and 1 tsp vanilla.
Alternately blend in 4 cups sifted icing sugar and 1/2 cup milk until
frosting is smooth and spreadable. Makes about 2 cups.
Yields
1 servings