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This recipe for CAKE ~ CHOCOLATE CAKE WITH PENUCHE ICING, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 7, 2008


1/2 c. butter
1/2 c. shortening
2 c. sugar
2 eggs
1 c. sour milk (add 1 T. vinegar to 1 c. milk)
1 c. cocoa
1 c. cold water
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

1 box light brown sugar
1 can carnation canned milk (save 2 tsp.)
dash salt
2 tsp. vanilla
1 T. butter

Preheat oven to 350.

In a small saucepan, mix 1 cup cold water and 1 cup cocoa and heat until thick, stirring to prevent scorching. In a small bowl add 1 T. vinegar to 1 cup milk and let sit to sour. Meanwhile, in a large bowl, combine flour, baking soda, baking powder and salt. Add remaining ingredients, including sour milk and cocoa. Mix well. Pour into a greased 10 x 14 pan.

To Make Penuche Icing: Bring all ingredients, except vanilla and butter, to boil. Stir continuously, about 15 minutes. Check for soft ball stage, using a candy thermometer. Remove from heat - add vanilla and butter. Set pan in cold water a few minutes, then beat until nice spreading consistency. Add a few drops of carnation milk, set aside, if needed to smooth.




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