Traveling Across

Caramel Cocoa Cake

Home >> Recipes >> Cakes & Frosting Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


2 cups sifted cake flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup shortening
2 cups brown sugar, firmly packed
2 eggs
1/2 cup cocoa
1/2 cup hot water
1 cup buttermilk or soured milk
1 teaspoon vanilla
Penuche nut frosting


Sift flour once, measure and resift twice with the baking soda and salt. Cream shortening, add sugar and cream together until light and fluffy. Add eggs, one at a time and beat well after each addition. Mix cocoa and hot water to paste consistency and

add to creamed mixture. Add buttermilk and vanilla alternately with the sifted flour, beating after each addition until smooth. Pour into 2 greased 9 inch layer cake pans and bake in a 350 degree oven for about 30 minutes, or until done. Cool and frost with penuche nut frosting.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.