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!
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
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
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.
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!