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Chocolate Medallion Cake

January 9, 2008
The Altoona Mirror
Virginia Yost, 57, of Houtzdale won first place at the Clearfield County Fair with this recipe.

1/4 cup butter or margarine

1/4 cup vegetable shortening

2 cups sugar

2 eggs, unbeaten

2 cups cake clour

1/8 teaspoon salt

3/4 cup Hershey’s cocoa

1/2 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

3/4 cup of boiling water

Preheat oven to 350 degress. Grease or flour two 9-inch pans or a 13-by-9-inch pan.

Cream butter or margarine with shortening, adding sugar gradually until it is light and fluffy. Add eggs one at at time. Sift flour and salt together; set aside.

Stir baking soda and buttermilk together. Add alternatively to the mixture with the sifted flour, beginning and ending with the the sifted flour.

Combine the cocoa and boiling water into a smooth paste; add to mixture. Blend in vanilla extract.

Pour into pans; bake for 35 minutes.

Fluffy cocoa frosting

3/4 cup Hershey’s cocoa

4 cups confectionary sugar

1/2 cup butter or margarine

1 teaspoon vanilla

1/2 cup evaporated milk

Combine the cocoa and sugar. Cream part of the mixture with the butter or margarine. Blend in vanilla and half the milk. Add the remaining cocoa-sugar mixture. Add the remaining milk and beat to desired spreading consistency.

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