Vermont Cocoa Cake

c Cocoa 1/2 c Boiling water

1/4 c Butter or margarine

1/2 c Shortening

2 c Sugar

1/8 ts Salt

1 ts Vanilla

2 Eggs

1 1/2 ts Baking soda

1 c Buttermilk

1 3/4 c Unsifted all-purpose flour

2 ts Imitation maple flavor

1/3 c Walnuts; chopped

Chocolate fudge frosting: 1/3 c Butter or margarine

1/3 c Cocoa

2 2/3 c Confectioners' sugar

1 ts Vanilla

Cake: Grease bottoms and side of three 8 or 9-inch layer pans. Line bottoms with waxed paper. Combine cocoa and boiling water. Reserve. Cream butter, shortening, sugar, salt and vanilla. Add eggs and beat until light and fluffy. Stir baking sodas into 1 cup buttermilk. Add alternately with flour to creamed mixture. Measure 1 2/3 cups batter into small bowl. Stir in 3 tbsp. buttermilk, maple flavoring and nuts. Pour into 1 pan. Reheat oven to 350 degrees. Blend reserved chocolate mixture into remaining batter. Divide evenly among remaining two pans. Bake at 350 degrees for 320 to 35 minutes for 8-inch pans. Bake 25 to 30 minutes for 9-inch layers, or until cake tester comes

out clean. Cool in pan for 10 minutes. Remove from pan and let cool on racks. When cook, frost with your favorite frosting or the above frosting. Frosting: Melt butter in saucepan over medium heat. Add cocoa. Heat until mixture just begins to boil. Stir constantly to keep smooth. Pour into small mixing bowl. Let cool completely. Add alternately confectioners' sugar and milk, beating to spreading consistency. Add vanilla and mix. Use to frost an 8 or 9 inch layer cake or about 30 cupcakes. Makes 2 cups frosting. Source The Army, Navy, and Air Force Times Magazine, November 1978.
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