Dutch Cocoa Cream Cake

“This was commonly done as a family birthday cake when we were growing up.” – Calla Ferre

Dutch Cocoa Cream Cake

Course: Cakes & Cupcakes, Dessert
Keyword: Chocolate

Ingredients

  • 2 Cups Cake Flour Sifted
  • 1 2/3 Cup Sugar
  • 4 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 5 Tablespoons Cocoa
  • 2/3 Cup Shortening
  • 2/3 Cup Evaporated Milk
  • 2/3 Cup Water
  • 1 1/3 Teaspoon Vanilla
  • 3 Eggs
  • Sweetened Whipped Cream
  • Milk Chocolate Icing
  • Classic Vanilla Buttercream Frosting Optional

Instructions

  • Line the bottom of two 9-inch layers or one 13×9 baking pan with parchement paper; grease and flour the sides.
  • Sift together cake flour, sugar, baking powder, salt and cocoa. Add shortening. Combine evaporated milk , water and vanilla. Pour in a little over half of the milk mixture into flour mixture. Beat 2 minutes. Add eggs and remaining liquid. Beat 2 minutes. Batter may appear "curdled", but do not worry. Pour into prepared pan(s).
  • Bake at 350 degrees until cake tests done, about 35-40 minutes. Cool. Split each layer into 2 layers. Spread "Sweetened Whipped Cream" between layers. Finish with "Milk Chocolate Icing". Cake will keep in refrigerator 2-3 days.
  • For smaller cake: 1 1/2 Cup Flour, 1 1/4 Cup Sugar, 3 Teaspoons Baking Powder, 3/4 Teaspoon Salt, 4 Tablespoons Cocoa, 1/2 Cup Shortening, 1/2 Cup Evaporated Milk, 1/2 Cup Water, 1 Teaspoon Vanilla, 2 Eggs, and Sweetened Whipped Cream.

1954 Recipe – Jean Hansen – From the Betty Crocker Cookbook Picture Cookbook, 1950.

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