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.
Yields
1 Servings