Caramel Cocoa Cake, A View of America's Cakes and Frosting Recipes

A View of America Cakes & Frostings Recipes	Caramel Cocoa Cake Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Cakes & Frostings	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

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	Ingredients: 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 Directions: 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.
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