Wednesday, May 16, 2012

White Cake + Mocha Chocolate Frosting

On Sunday {Mother's Day} I decided I wanted to bake a cake using on my "new" cookbooks. While glancing through the Better Homes & Gardens Cookbook from 1946 the white cake sounded good, so I decided to make right there-and-then to make it. Now, to frost the cake I pondered between the 7 Minute Frosting & the Mocha Chocolate Frosting - the mocha frosting won in the end. Boy was that a good decision! This cake & frosting recipe is oh, so good! You must try out this recipe someday!

Delicate White Cake
from: Better Homes & Gardens Cookbook c. 1946

2/3 cup shortening
2 cups sugar
1 tsp vanilla extract
3 cups cake flour {I used this tutorial to make my own}
1/4 tsp salt
2 tsp baking powder
1 cup water
4 stiff-beaten egg whites
1 tsp baking powder

Thoroly {this is how they spelled it back then} cream shortening and sugar; add vanilla extract. Add flour sifted with salt and 2 teaspoons baking powder alternately with water, beating well after each addition. Fold in egg whites, beaten with remaining teaspoons baking powder. Bake in 2 waxed-paper-lined 9-inch layer cake pans in moderate oven (350 degrees) 30 minutes. Put layers together and frost with Seven-Minute Frosting. 

Mocha Chocolate Frosting
from: Better Homes & Gardens Cookbook c. 1946

6 tbsp cocoa
6 tbsp hot coffee
6 tbsp butter
1 tsp canilla extract
3 cups confectioners' sugar

Combine cocoa and coffee; add butter and vanilla extract; beat until smooth. Add sugar gradually until of spreading consistency.  


  1. Oh, yum! This cake looks great-- and I love that it's from a 40's cookbook!

    All the modern recipes for mocha frosting I've seen call for espresso powder or instant coffee, which I never have on hand. I'm definitely bookmarking this one: using coffee sounds way more convenient!

  2. My mouth is watering!! That looks so good!!! =D

  3. Oooooo...thinking i'll have to try this!


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