Saturday, March 20, 2010

Helen's Treasure Chest Cake

Another recipe without directions so I will do my best to make this work for you.

Helen's Treasure Chest Cake

2 cups brown sugar
1/2 cup butter
2 eggs, beaten light
1 tsp. soda in
1/2 cup sour milk*
3 Tbls. cocoa in
1/2 cup hot water
2 cups sifted flour
2 tsp. baking powder
Icing, follows

Sift together the flour and baking powder; set aside. Cream the brown sugar and softened butter until light and fluffy. Add eggs, mix well. Combine the cocoa with the hot water; set aside. Combine the soured milk with the soda and set aside. Add some flour mixture to the creamed batter and blend well, then add some of the soured milk mixture and blend well. Alternate the flour with the liquids, starting and ending with the flour so it won't curdle until it is all incorporated. Blend well. Pour cake into greased and floured pans (13"x9" or two 9" rounds) and bake at 350 degrees for 25-35 minutes, depending on which pans are used. Test for doneness using a toothpick. Allow to cool for 10 minutes in pans before removing to wire rack to cool. When cool, ice with the glaze and serve.
*To sour milk add 1/2 Tbls white vinegar to measuring cup then add milk to get half cup. Allow to set for 3-5 minutes until soured.

Glaze Icing for Cake

2 cups powdered sugar
1 Tbls. cocoa
Cream, to moisten
1/2 Tbls. melted butter

Sift together the powdered sugar with the cocoa. Add the melted butter and enough cream to make a glaze. If too thick, add more cream. If too thin, add a bit more powdered sugar until you have the right consistency. 

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