Granny's Layer Cake with Chocolate Icing

When it comes to cake, there is nothing better than a Chocolate Layer Cake. I like the old fashioned kind with chocolate icing that is cooked. Mama Geiger, my mom and Granny, Kenny's mom, were experts when it came to this cake. I remember being in the kitchen with Mama, baking the layers and frosting the cake with this delicious chocolate icing that becomes hard when cooled. This week as we were going through Granny's house, Peggy found Granny's recipe for Chocolate Icing. On top of the refrigerator was Granny's cake plate and cover. This cake plate has been on the road many times, to Church dinners and reunions, often with the Chocolate Cake inside. I copied the recipe and headed home with the cake plate to see if I could bake this special cake.

I am no baker. I can count on my fingers the number of times I have baked a layer cake. My first attempt was pretty good. There is an art to the icing - it must be warm enough to spread, but it cools quickly so you must work fast. I realized that as the icing cooled! There is enough icing for 3 layers, but since I only had 2 pans, the chocolate was very thick on the top.

Granny's Layer Cake with Chocolate Icing

Yellow Cake Layers
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cups butter
2 eggs
2 teaspoons vanilla
1 1/4 cups milk

Preheat oven to 350 degrees F. Grease the bottom of 2 9-inch cake pans, line with waxed paper and flour. Sift together flour, baking powder and salt. Cream sugar and butter together. Add eggs and vanilla and beat until thoroughly mixed. Add flour mixture and milk, alternating and beating after each addition. Continuing beating one minute after all ingredients are added. Pour evenly into the prepared pans and bake 30 -35 minutes, or until a wooden toothpick comes out clean. Cool layers on wire racks for 10 minutes. Remove from pans and cool completely on wire racks before frosting.

Chocolate Icing
3/4 cup cocoa
3 cups sugar
3/4 cup butter
3/4 cups evaporated milk

Put all ingredients in a large saucepan. Stirring frequently bring to a boil and cook 1 minute. Remove from the heat and let cool until hand temp on the bottom of the pan. Beat to spreading consistency. Ice layers immediately.

So what will I do next time?

• Buy new cake pans, 3 of them, and a cake spreader.
• Make sure all ingredients are room temperature.
• Watch the icing closely for the right temperature for spreading.

Who knows, I may one day be a baker!