1950’S HERSHEY’S COCOA CAN CHOCOLATE CAKE WITH THE MOST SCRUMPTIOUS OUT-OF-THIS-WORLD CHOCOLATE FROSTING YOU HAVE EVER TASTED

Nancy Byl Darga told me that her Mother, Midge, found this recipe on the back of a cocoa can (cocoa came in cans not boxes back then) in the 1950’s.  After her Mother found this recipe, it was the only chocolate cake she ever made and Nancy grew up with this cake on the table.  Nancy says, “It is dense and heavy and the frosting is like no other!! We called it "sog cake!!!”

I could only have a small piece of cake as it went to a church function.  Look at that luscious frosting.  Enjoy!!!!!

The frosting is a chocolate version of the old Red Velvet Cake frosting recipes. Now days Red Velvet Cake is frosted with a cream cheese frosting but the original recipe had a frosting made with flour and milk cooked together like this chocolate frosting. The frosting becomes like heavenly-flavored, smooth and creamy whipped cream.


MIDGE AND NANCY’S HERSHEY’S CHOCOLATE CAKE WITH SCRUMPTIOUS FROSTING


10 T melted oleo (1 stick plus 2T), I use butter
6 T cocoa
2 c sugar
1 T vanilla
2 T vinegar, I use cider vinegar
2 c cold water
3 c sifted flour
2 t. baking soda
2 t. salt

Ingredients for cake:  Butter, cocoa, sugar, vanilla, cider vinegar, flour, baking soda, and salt.

In a bowl, combine flour, baking soda and salt. Set aside. In a large mixing bowl, beat together the butter, cocoa, sugar, vanilla and vinegar. Beat well. Add the dry ingredients ands cold water; beat to combine. Pour into a 9x13-baking pan that has been sprayed with cooking spray. Bake in preheated 350° oven for 30 - 35 minutes. Cool on a wire rack.

MIDGE AND NANCY’S HERSHEY’S SCRUMPTIOUS CHOCOLATE FROSTING

5 T flour
1 c milk
1/2 c oleo, softened, I used butter and I melted half of it
1/2 c vegetable shortening
1 c granulated sugar
1 t. vanilla
1/2 t salt
2 - 4 T cocoa, depending on how dark you like your frosting, I used 4 T cocoa

Ingredients for frosting:  Butter, vegetable shortening, milk, flour, granulated sugar, vanilla, salt and cocoa.

Combine the milk and flour by putting the milk in a gravy shaker or a jar with a lid.  Put the milk in first then all the flour.  Shake well and you will have not lumps.  In small sauce pan, put milk/flour mixture and cook over medium heat, stirring constantly, bring to a thick paste like substance. Pour onto a dinner plate and cover with wax paper and refrigerate until cool or overnight.  (I put plastic wrap right on top of the thicken milk/flour mixture in the pan and refrigerate it in the pan.)  In a mixing bowl, combine cocoa and the melted butter.  Beat to combine.  Add other half of butter, vegetable shortening, sugar, vanilla and chilled flour/milk mixture.  Beat on HIGH with electric mixer until light and very fluffy.  This takes a little while as the sugar has to dissolve so the frosting is not grainy to the tongue.  Frost cooled cake and enjoy!  NOTE:  This frosting does not like humid weather, it gets a tad bit too soft.   

Gravy shakers and lidded jars for mixing flour and milk.

Always put the milk or liquid in first.

Add the flour and shake well.

Well shaken not stirred.

Look no lumps.

Put in a small pan and cook over medium heat, stirring constantly, until thicken.

Nice and thick with no lumps.  Remove from heat.

Put plastic wrap directly on the mixture to keep a skin from forming.

For the cake:  Sift together flour, baking soda and salt.  Set aside.

Melt butter.

Spray a 9x13-inch baking pan with cooking spray.

Put the cocoa and melted butter in a mixing bowl.

Add sugar, vanilla and vinegar.

Beat well.

Add dry ingredients and cold water: beat to combine.

Pour into prepared pan and bake in preheated 350° oven for 30 to 35 minutes.

For the frosting:  Put cocoa in a mixing bowl.

Add 1/4 c of melted butter and combine cocoa with melted butter.

Add rest of butter and shortening; beat well.

Well beaten cocoa with butter and shortening.

Cake cooling.

Add sugar, vanilla and salt to cocoa mixture.

Add milk/flour paste to coco mixture and other ingredients.

Beat well until very light and fluffy.  Frosting should not be grainy on your tongue.

Look at that beautiful frosting.

So luscious.

Frost cake.

I just had a little corner piece.  Is it delicious looking?  Don't you want a piece right now?

Enjoy, enjoy, enjoy!!!  Thank you Nancy for a fabulous recipe!!