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Honey Chocolate Cake ... Another Yummy Vintage Recipe
Yummy Honey Chocolate Cake With Butter Cream Frosting
- 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.
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!
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.