Dutch Cocoa Cream Cake

History: One of 15 variations of chocolate cake in Betty Crocker’s 1950 picture edition.

Time and Effort: This cake is time-consuming and has many steps including splitting 2 layers into 4. I had difficulty getting that done evenly. Other than splitting the layers, nothing was difficult, and all the ingredients are very basic.

Worthy of adding to your Repertoire: Probably. It’s a delicious cake, but does take time. It makes a large cake that keeps nicely in the fridge.

Chocolate cake is definitely an iconic American dessert. It has never really gone out of style, but with the advent of the cake mix it became sort of boring. The variety of cakes in older cook books is truly impressive, and even within category of chocolate cakes there was a lot of variety.

Since chocolate cake is one dessert of which I know my family will never tire, I’ve decided to do a streak of chocolate cake recipes from Betty Crocker’s 1950 edition. My first effort was the Dutcho Cocoa Cream Cake. This is a soft, milk chocolate cake layered with sweetened whipped cream and frosted with Betty’s “Milk Chocolate Icing”.

We ate it with friends on a Sunday afternoon, and we all agreed that it is a delicious cake. I like the milder chocolate taste, and the whipped cream made it feel lighter than just cake and frosting. It had a “trifle” feel about it.

Dutch cocoa Cream Cake

2 cups cake flour
1 2/3 Cups sugar
4 tsp. baking powder
1 tsp. salt
5 Tbsp. Cocoa
Mix these together
Add 2/3 Cup soft shortening (I used butter)
1 1/3 Cup evaporated milk
1 1/3 tsp vanilla
Beat two minute and then add 3 eggs and beat 2 more minutes.

Pour batter into 2 greased and floured 9″ cake pans. Bake for about 30 minutes at 350.

When cooled split each layer in half to create four layers. Use sweetened whipped cream between each layer. (1 1/2-2 cups of cream)
Top with milk chocolate icing. Keps in refrigerator for 2 or 3 days.

Milk Chocolate Icing:
Melt 5 Tbls. shortening (I used butter)
and blend in 1/2 cup cocoa.
Stir in 2 2/3 cups sifted confectioners’ sugar
7 Tbls hot scalded milk and 1 1/3 tsp vanilla
Beat until thick enough to spread. ( I found this mixture was pretty runny, so I added about 1/2 cup more sugar and then refrigerated it for a bit to let it stiffen up.)

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