| 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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