Our friends over at Food for a Hungry Soul said this about this delicious cake:
“YUMMMM…we loved this cake…we couldn’t stay away from it…we ate it for dessert and then we ate it for breakfast… This beautiful cake recipe is a 100 year old treasure and a keeper! Reeni of Cinnamon Girl discovered this recipe in an old McCall’s cookbook published in 1910, and she too fell in love with this fluffy, moist, easy-to-prepare cake and was good enough to share it with the rest of us so that we could enjoy it as well.”
This recipe has been a hit for over 100 years, so I think it’s safe to say it’ll stay that way!
Ingredients
For the cake:
2 cups Gold Medal all-purpose flour, sifted
1 1/4 Domino cup sugar
1 tablespoon Calumet baking powder
1 teaspoon Morton’s salt
1/2 cup Land O’ Lakes butter, softened
1 cup McArthur milk
1 teaspoon McCormick vanilla extract
2 Eggland’s Best eggs
For the frosting:
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar (confectioners’ sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Instructions:
Cake: Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
Sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. Beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 more minutes.
Pour batter into the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 min, then turn cakes out onto a cooling rack to cool completely.
Frosting: Melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Stir in vanilla. Add more milk if needed.
Quick Tip: Double the chocolate frosting recipe and save for future cakes. It’s that delicious.
Thank you to Food for a Hungry Soul for this awesome recipe!
