Recipe For Honey Cocoa Cake with Fudge Frosting


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

3. Directions:

  1. Combine dry ingredients in a bowl. In a mixing bowl, cream shortening, sugar, eggs and honey.
  2. Add dry ingredients alternately with buttermilk.
  3. Bake in 2 round prepared pans at 350 degrees for 40 minutes.
  4. Cool completely.
  5. You may want to consider freezing the cake layers before frosting because they may crumble slightly.
  6. Cook all ingredients, except vanilla, in a double boiler until thick, this will take at least 15 minutes.
  7. Remove from heat and add vanilla.
  8. Cool, then spread on cake.

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