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Spanish Cocoa Cake - cake
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Recipe Information
carolyn buskirk

Serves/Makes:1-8x8 in pan

  • 2 cups (475 ml) sifted cake flower
  • 4 tbsp (60 ml) cocoa
  • 1/2 tsp (2 ml) salt
  • 1/3 cup (80 ml) shortening
  • 2 tsp (10 ml) baking soda
  • 1 cup (225 ml) sugar
  • 2 egg yolks
  • 1 tsp (5 ml) vanilla
  • 1-1/3 cups (325 ml) buttermilk
  • Sift flour, cocoa, salt and baking soda together 3 times.
  • Cream shortening with sugar until fluffy.
  • Add egg yolks and vanilla and beat thoroughly.
  • Add dry ingredients and milk alternately in thirds, blending after each addition.
  • Pour into greased pan; bake at 325 F. 45-55 min.
  • Makes 1 (8 x 8 inch) cake.
I have never made ths cake. I found it in a recipe book called 200 classic cake recipes. I have had the recipe book since the early 60s.the cake comes from the USA.

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