CHOCOLATE CREAM CAKE 1964

CHOCOLATE CREAM CAKE 1964

From Billie Reid


Sift together:
1 1/2 cups sifted flour
1/2 t. salt
1 t. baking powder
1 t. soda

Set aside.

Cream:
1/2 cup shortening
1 1/4 cup sugar
2 eggs (add one at a time; beat well with each addition)

Combine separately:
1/2 cup cocoa
1 cup boiling water

Mix until smooth.

Add cocoa mixture to creamed mixture alternately with dry ingredients, blending well after each addition.  

Add 1 t. vanilla.  Beat until smooth.

Turn into two 8" layer pans which have been greased and lined with waxed paper.

Bake at 350 for 30-35 minutes.

Cool thoroughly.

Split each layer and add filling between layers (Cream Filling recipe below).  

After filling layers, frost with Milk Chocolate Frosting (recipe below). 

After frosting cake, chill for 3 hours.


CREAM FILLING

Combine in a bowl:
2 T. sifted confectioner's sugar
1  1/2 cup heavy cream

Mix well.

Whip until stiff.  Fold in 1 t. vanilla.

Spread between layers.

Frost with milk chocolate frosting (recipe below).

MILK CHOCOLATE FROSTING

Melt together:
1/2 cup cocoa
1/3 cup shortening

Add, mixing well:
3 cups sifted confectioner's sugar
1/2 cup scalded milk
1 t. vanilla

Blend well.  Place pan in ice water and beat until icing is thick enough to spread.