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Honey Chocolate Cake ... Another Yummy Vintage Recipe

Updated on April 16, 2013

Yummy Honey Chocolate Cake With Butter Cream Frosting

The finished product
The finished product
One baked layer
One baked layer
Batter in one of the 9" pans
Batter in one of the 9" pans

Cake recipe

  • 2-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon soda
  • 1 teaspoon vanilla
  • 3/4 cup honey
  • 3/4 cup brown sugar
  • 1/2 cup shortening
  • 1/2 cup cocoa
  • 2 eggs
  • 1-1/4 cups sour milk
  • 1/2 teaspoon salt

Cream honey, sugar, and shortening. Add cocoa and stir. Add eggs one at a time and beat well after each addition. Add sour milk with sifted dry ingredients and stir lightly. Add vanilla.

This is another of my mother's recipes. Remember she was born in 1895 and some did not have directions ... everyone knew how to bake a cake! We put the batter into two 9" cake pans and baked at 350 degrees until a toothpick comes out clean. Try 30-35 minutes.

Note: For this cake we used Crisco shortening ... my mother probably used that or Spry. She did not use butter or lard. We had both on the farm and if she used either, the recipe would have indicated them. I remember that, whenever lard or butter made a successful product, we used one of those because it did not cost anything. We had to purchase either Crisco or Spry and that was a consideration.

Our farm was productive and my parents raised nine children. I was the youngest so things were easier for me. I do remember cooking on a wood burning stove and we did not have 'running' water, inside plumbing, electricity, or gas heat until I was in high school. My mother's cakes turned out beautifully though even when baked in the oven of the wood burning range.

Keeping your cake layers intact

I use either waxed paper or parchment paper to prevent sticking and for easy cleanup. Actually, I also use the baking parchment paper when baking a meat loaf and many other meats and fish.

The icing

There was no icing recipe with this particular cake so we used the following butter cream icing:

  • 2 cups powdered sugar
  • 1/4 cup soft butter
  • 2 tablespoons cream
  • 1 teaspoon flour

Note: We also used orange flavoring (extract can also be used but a lesser amount). Start with 1/2 teaspoon and add more according to your taste preference.

Transporting the cake

You may have noticed that the finished cakes shown in my Yummy Hubs are placed on a carrier base. That's because they are carried away to an event for dessert. I bought my Tupperware carrier at my sister's garage sale when she moved into a smaller place. They certainly are useful!

Future yummies

I also have an old recipe for cookies and some other foods in the collection I have from the farm and will share some of these. Thanks for reading my Hubs.

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    • wabash annie profile image
      Author

      wabash annie 5 years ago from Colorado Front Range

      Thanks so much, RNMSN, for your comments.

    • TigereyesRose profile image

      TigereyesRose 5 years ago

      ooohhhhh I must try this!!!!! thanks!!! :) Is sour milk the same as buttermilk?

    • RNMSN profile image

      Barbara Bethard 5 years ago from Tucson, Az

      all I can say is oh my goodness pass the milk :) this brings back some wonderful taste memories!! I will unabashedly print this out and put it in my recipe book!! thank you so much!!