Vermont Cocoa Cake

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Title: Vermont Cocoa Cake
Categories: Cheesecakes, Chocolate
Yield: 10 servings

c Cocoa
1/2 c Boiling water
1/4 c Butter or margarine
1/2 c Shortening
2 c Sugar
1/8 ts Salt
1 ts Vanilla
2 Eggs
1 1/2 ts Baking soda
1 c Buttermilk
1 3/4 c Unsifted all-purpose flour
2 ts Imitation maple flavor
1/3 c Walnuts; chopped
Chocolate fudge frosting:
1/3 c Butter or margarine
1/3 c Cocoa
2 2/3 c Confectioners' sugar
1 ts Vanilla

Cake: Grease bottoms and side of three 8 or 9-inch layer
pans. Line bottoms with waxed paper. Combine cocoa and
boiling water. Reserve. Cream butter, shortening, sugar,
salt and vanilla. Add eggs and beat until light and fluffy.
Stir baking sodas into 1 cup buttermilk. Add alternately
with flour to creamed mixture. Measure 1 2/3 cups batter
into small bowl. Stir in 3 tbsp. buttermilk, maple
flavoring and nuts. Pour into 1 pan. Reheat oven to 350
degrees. Blend reserved chocolate mixture into remaining
batter. Divide evenly among remaining two pans. Bake at 350
degrees for 320 to 35 minutes for 8-inch pans. Bake 25 to
30 minutes for 9-inch layers, or until cake tester comes
out clean. Cool in pan for 10 minutes. Remove from pan and
let cool on racks. When cook, frost with your favorite
frosting or the above frosting.
Frosting: Melt butter in saucepan over medium heat. Add
cocoa. Heat until mixture just begins to boil. Stir
constantly to keep smooth. Pour into small mixing bowl. Let
cool completely. Add alternately confectioners' sugar and
milk, beating to spreading consistency. Add vanilla and
mix. Use to frost an 8 or 9 inch layer cake or about 30
cupcakes. Makes 2 cups frosting. Source The Army, Navy,
and Air Force Times Magazine, November 1978.

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