1 c Fry’s Cocoa
1 3/4 c Sugar, divided
2/3 c Water
2 c All-purpose flour
1 ts Baking soda
1 ts Salt
3/4 c Butter, softened
3 Eggs
2 ts Vanilla
1/2 c Milk
Chocolate Frosting Royale
Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually stir in
water. Cook and stir over medium heat, until mixture boils; cool. Sift
together flour, baking soda and salt. Cream butter in large mixer bowl
until light; gradually beat in remaining 1-1/4 cups sugar. Add eggs, one at
a time, beating well after each addition. Stir in cooled chocolate mixture
and vanilla. Add dry ingredients to creamed mixture alternately with milk,
combining lightly after each addition. Divide batter between two greased
and wax paper-lined 9-inch round layer pans. Bake in preheated 350 degree F
oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off
paper. Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer
cake.
Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan. Remove
from heat. Stir in 1/2 cup milk Fry’s Cocoa and 1 tsp vanilla. Alternately
blend in 4 cups sifted icing sugar and 1/2 cup milk until frosting is
smooth and spreadable. Makes about 2 cups.
From
Yields
1 Servings
