“This was commonly done as a family birthday cake when we were growing up.” – Calla Ferre
Dutch Cocoa Cream Cake
- 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
- Line the bottom of two 9-inch layers or one 13×9-inch 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 to 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 to 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.