For reasons that they do not explain, the writers of this delicious little booklet called this San Antonio Cocoa Cake. The cocoa part is obvious. Where does the San Antonio come in?
1/2 cup Baker's Cocoa
1 3/4 cups sugar
1 1/2 cups buttermilk or sour milk
2 1/4 cups sifted SwansDown cake flour
1 t. soda
1 t. salt
1/2 cup shortening
2 eggs
1 t. vanilla
Combine cocoa and 1/2 cup sugar. Stir in 1/2 cup buttermilk. Set aside.
Measure sifted flour, soda and salt and sift together. Cream shortening, gradually add remaining 1 1/4 cups sugar, and cream together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with remianing 1 cup buttermilk, a little at a time, beating well after each addition. Add vanilla. Blend in cocoa mixture.
Pour batter into two 9-inch layer pans, lined on bottoms with paper. Bake in moderate oven (350 F) for 30 to 35 minutes. Cool layers in pans on racks for 10 minutes. Then loosen from sides with spatula. Turn out, remove paper, and cool on racks.
(They recommend seven minute frosting and maraschino cherries as decoration).
1 comment:
This recipe reminds me of the Texas sheet cake recipe. It has cocoa and buttermilk. I wonder if people started making this in a sheet pan and decided to just call it Texas sheet cake. P.S. I have that book also.
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