Chocolate Cake with Angel Cream Icing

September 19, 2000

Chocolate Cake with Angel Cream Icing

3/4 lb. sifted flour or cake flour
11 oz. sugar
10 oz. light brown sugar
3/4 tbsp. baking powder
3/4 tsp. baking soda
3/4 lb. soft butter
6 eggs
6 oz. cocoa
1 1/4 pints half & half

Blend dry ingredients first. Then add everything else at once and blend. Bake cake at 365 degrees for 20-35 minutes depending on oven temperature. A toothpick will come out clean when cake is finished.

Butter Cream Icing Ingredients:
1 lbs. butter
1/2 lb. shortening
3/4 lb. to 1 lb. powdered sugar (desired sweetness)
1/2 c. to 3/4 c. cocoa (desired taste)

Whip butter and shortening until blended well. Add powdered sugar and cocoa and whip until fluffy. Icing should be airy.

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