Caroline McCall
–CAKE–
1/2 lb Butter
1/2 c Shortening
3 c Sugar
5 Eggs
3 c Sifted flour
1/2 c Cocoa
1/2 ts Salt
1/2 ts Baking powder
1 1/4 c Milk
1 ts Vanilla
-ICING-
1/2 c Cocoa
1 Box confectioner’s sugar
1/3 c Hot milk
1 Stick butter
1 ts Vanilla
Cream butter, shortening, and sugar by hand until creamy, then beat on
medium speed with mixer until creamy. Add 1 egg at a time and beat well
after each.
Mix all dry ingredients together and add alternately with milk, beginning
with flour and ending with flour.
Add vanilla and use low speed to mix well, cutting down sides with a
rubber spatula.
Bake in a large tube pan, greased and with waxed paper on the bottom.
Bake at 325 deg. for 1 hour and 25 to 30 minutes. After cake is cool, top
with icing.
For icing, sift together powdered sugar and cocoa.
Beat butter until creamy. Add small amount of sugar mixture, beating on
slow speed. Add hot milk and remainder of sugar. Beat well and cut down
sides with a rubber spatula. Add vanilla; beat well and spread on cooled
cake.
From
Yields
1 Servings