San Antonio Cocoa Cake
|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|
|Shortening||1⁄2 Cup (8 tbs)|
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 (350Â°F.) 30 to 35 minutes.
Frost with Fluffy Seven Minute Frosting
Snowy Boiled Frosting, or Sea Foam Frosting