Give this cake a try and you will see why I love it so much. It is yellow which reminds me of the cake mix I used to know and love. Has that perfect buttery flavor! And then is topped (and layered) with a delicious homemade chocolate frosting that is thick and rich and well, let’s just say I always make a double batch of the frosting and go heavy on the cake with it. Yeah, it is just that good!
What?! Over 100 years old? That is absolutely amazing! I love finding little keepers like this that are classic, vintage and old-fashioned!
Ingredients
For cake:
2 cups Gold Medal all-purpose flour, sifted
1 1/4 cup Domino sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup Land O’ Lakes butter, softened
1 cup McArthur milk
1 teaspoon vanilla extract
2 eggs
Chocolate Frosting:
1 stick (1/2 cup) Land O’ Lakes butter or margarine
2/3 cup Hershey’s cocoa
3 cups Domino powdered sugar (confectioners’ sugar)
1/3 cup McArthur milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Instructions
For Cake:
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey’s cocoa can.
For Frosting:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting
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Quick Tip: Make a double batch of frosting…you will want it!
