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San Antonio Cocoa Cake

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  Cocoa 1⁄2 Cup (8 tbs) (Bakers)
  Sugar 1 3⁄4 Cup (28 tbs)
  Buttermilk/Sour milk 1 1⁄2 Cup (24 tbs)
  Sifted cake flour 2 1⁄4 Cup (36 tbs) (Swans Down)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Eggs 2 (Unbeaten)
  Vanilla 1 Teaspoon

Combine cocoa and 1/2 cup of the sugar in small bowl.
Add 1/2 cup of the buttermilk and blend until smooth.
Sift flour, soda, and salt together.
Cream shortening thoroughly.
Add remaining 1 1/4 cups sugar gradually, and cream together until light and fluffy.
Add eggs, one at a time, beating well after each.
Add flour alternately with the remaining 1 cup buttermilk, beating after each addition until smooth.
Add vanilla and cocoa mixture and blend.
Pour batter into two 9-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (350°F.) 30 to 35 minutes.
Frost with Fluffy Seven Minute Frosting
Snowy Boiled Frosting, or Sea Foam Frosting

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3860 Calories from Fat 1176

% Daily Value*

Total Fat 134 g205.9%

Saturated Fat 38.7 g193.7%

Trans Fat 13.5 g

Cholesterol 423 mg141%

Sodium 3481.3 mg145.1%

Total Carbohydrates 656 g218.6%

Dietary Fiber 44.6 g178.5%

Sugars 354.1 g

Protein 73 g145.5%

Vitamin A 9.7% Vitamin C

Calcium 25.2% Iron 217.7%

*Based on a 2000 Calorie diet

San Antonio Cocoa Cake Recipe