Name: Rowell's Inn Old Vermont Cocoa Cake
Ingredients: 1/2 c Unsweetened cocoa; 1/2 c Boiling water; 1/4 c Butter, softened; 1/4 c Shortening; 2 c Sugar; 1/8 ts Salt; 1 ts Vanilla; 2 Eggs; 1 1/2 ts Baking soda; 1 c Buttermilk; 1 3/4 c All-purpose flour; 2 tb Sour cream; 1 tb Maple syrup; 1/3 c Chopped walnuts; 1/2 c Butter, softened; 1/2 c Unsweetened cocoa; 2 tb Corn syrup; 1 ts Maple syrup; 3 c Confectioners' sugar; 6 tb Milk

How may a young man know whether he is called or not? That is a weighty inquiry, and I desire to treat it most solemnly. O for divine guidance in so doing! That hundreds have missed their way, and stumbled against a pulpit is sorrowfully evident from the fruitless ministries and decaying churches which surround us. It is a fearful calamity to a man to miss his calling, and to the church upon whom he imposes himself, his mistake involves an affliction of the most grievous kind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	New England	Cakes, Desserts, Holiday	12	Servings

INGREDIENTS

1/2	c	Unsweetened cocoa
1/2	c	Boiling water
1/4	c	Butter, softened
1/4	c	Shortening
2	c	Sugar
1/8	ts	Salt
1	ts	Vanilla
2		Eggs
1 1/2	ts	Baking soda
1	c	Buttermilk
1 3/4	c	All-purpose flour
2	tb	Sour cream
1	tb	Maple syrup
1/3	c	Chopped walnuts
1/2	c	Butter, softened
1/2	c	Unsweetened cocoa
2	tb	Corn syrup
1	ts	Maple syrup
3	c	Confectioners' sugar
6	tb	Milk

INSTRUCTIONS

CAKE
COCOA MAPLE FROSTING
Impressive and special, this is a celebration cake. The layers are thin and
fragile, so be careful when removing them from the pans.
Cake ~--- Combine the cocoa and boiling water and set aside. Cream the
butter, shortening, sugar, salt, and vanilla until fluffy. Add the eggs one
at a time, beating well after each addition. Stir the soda into the
buttermilk and add alternately with the flour to the creamed mixture.
Preheat oven to 350 F. Prepare 3 9-inch cake pans by greasing them and
lining them with waxed paper. Measure 1 2/3 cups batter into a small bowl
and stir in the sour cream, maple syrup, and nuts. Pour into 2 of the cake
pans.
Blend the cocoa-water mixture into the remaining batter and pour into the
remaining pan. Bake for 25 to 30 minutes. Cool 5-minutes before removing
from the pans. Spread Cocoa Maple Frosting between the layers, on the
sides, and over the top of the cake.
Cocoa Maple Frosting ~------------------- Combine the butter, cocoa, corn
syrup, and maple syrup. Add the confectioners' sugar alternately with the
milk. Beat until smooth and of a spreading consistency.
Receipe from: Rowell's Inn, Simonsville, Vermont Source: Yankee Magazine's
Christmas in New England, 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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