Rowell’s Inn Old Vermont Cocoa Cake

-COCOA MAPLE FROSTING-
1/2 c Butter, softened
1/2 c Unsweetened cocoa
2 tb Corn syrup
1 ts Maple syrup
3 c Confectioners’ sugar
6 tb 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.