Recipe: Valentine’s Day Cocoa Cake
This recipe was originally titled “February Cocoa Cake,” but since it is from Southern Missouri, I’m guessing the “February” was a nod to Valentine’s Day and not the cold. It’s cold there in February, but not Wisconsin or Montana cold…
Anyway… CHOCOLATE! Gotta have it for Valentine’s Day, right?
Valentine’s Day Cocoa Cake
- 1/2 cup shortening
- 1 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoons vanilla
- 1/2 cup cocoa
- cold water
- 2 1/2 cups flour
- 3 egg whites
- 3/4 cup sugar
- 1 1/4 teaspoons baking soda dissolved in 1 tablespoon boiling water
Cream the shortening salt, sugar and vanilla.
In a separate bowl, mix the cocoa and 1/3 cup of cold water. Then add to the creamed mixture.
Alternate adding another cup of cold water and the flour to the mixture, mixing as you do. Set aside.
In separate bowl, beat the egg whites until foamy and add sugar. Continue beating until stiff.
Fold egg whites into batter. Add dissolved baking soda.
Pour into lined baking pans… rectangle or round, whichever look you are going for, and bake at 350 degrees until top springs up or toothpick inserted comes out clean. (approximately 40 minutes for a 9 x 13 inch pan)
When cool, ice with the following:
- 2 cups sugar
- 1 cup water
- 1/4 teaspoon salt
- 2 1-ounce squares unsweetened chocolate
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 1 teaspoon vanilla
Cook sugar, water, salt, chocolate and corn syrup over low heat, stirring constantly until sugar dissolves. Remove from heat and cover pan for 2 to 3 minutes to dissolve any sugar on sides of pan. Uncover and continue cooking until reaches soft ball stage. Remove from heat, add butter and cool to lukewarm. Add vanilla and beat until easy to spread. If needed add small amount of hot water to thin.
Frost your cake and enjoy!
Also…. if you’re spending your Valentine’s Day alone, check out Lucy and the Valentine Verdict. A slice of chocolate cake and an evening with Lucy… not a horrid way to spend your Valentine’s. 🙂