218. As a child, my siblings and I had favorite desserts and treats that we would request our grandmother to bake. The San Antonio Cocoa Cake was one of those treats.
Always baked in a 9x13 pan with white frosting and maraschino cherries dotting the top, Grandma would make this cake often. It always was our favorite treat. Now the origin of the cake...was it actually from San Antonio? Or, was this cake from an old Good Housekeeping Magazine back in the day? I will have to do more searching.
1/2 cup cocoa
1/2 cup sugar
1/2 cup buttermilk or sour milk
1/2 cup shortening (only)
1 1/2 cup sugar
2 eggs
2 1/4 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk or sour milk
1 teaspoon vanilla
Combine first three ingredients: cocoa, sugar and sour milk; Set aside. Cream shortening; Add sugar gradually till light and fluffy. Add eggs one at a time mixing after each addition. In separate bowl mix cake flour, soda and salt. Sift 3 times. Add flour mixture alternately with 1 cup sour milk to sugar and egg bowl; Beat well after each addition. Add vanilla and cocoa mixture. Blend well but do not over mix.
Bake at 350 degrees for 30 to 35 minutes. Cake test for doneness. Cool and frost.
I frosted the cake with a chocolate frosting and topped it with shredded sweetened coconut.
I frosted the cake with a chocolate frosting and topped it with shredded sweetened coconut.
"Let's face it, a nice creamy chocolate cake does a lot for a lot of people: it does it for me."
~Audry Hepburn
