This cake recipe comes from the 1939 edition of The American Woman’s Cookbook. It was the cake I asked for as a birthday cake for years. It always crumbles a little. It is not a terribly moist cake. Honey tends to dry things out, in my opinion. However, the fudge frosting, which comes from a vintage Eagle Brand Milk recipe booklet, matched up perfectly with the cake. Mom always made a round two layer cake for me. After making the fudge frosting recipe, I realized that Mom must have at least doubled that recipe, if not tripled it because the layers of frosting were THICK! In my photos, I only had enough frosting for the top and middle and the thickness was mediocre at best. The taste, though, was just as wonderful as ever. There are a lot of happy birthdays wrapped up in this cake.
1. Info for Honey Cocoa Cake with Fudge Frosting
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Honey Cocoa Cake with Fudge Frosting
- 2½ cups sifted flour
- 1 tsp baking powder
- 2 eggs
- 1¼ cup sour milk (use buttermilk)
- Fudge Frosting
- 1 can sweetened condensed milk
- 6 Tbsp cocoa
- 2 Tbsp butter
- dash salt
- 1 Tbsp water
- Combine dry ingredients in a bowl. In a mixing bowl, cream shortening, sugar, eggs and honey.
- Add dry ingredients alternately with buttermilk.
- Bake in 2 round prepared pans at 350 degrees for 40 minutes.
- Cool completely.
- You may want to consider freezing the cake layers before frosting because they may crumble slightly.
- Cook all ingredients, except vanilla, in a double boiler until thick, this will take at least 15 minutes.
- Remove from heat and add vanilla.
- Cool, then spread on cake.