Collector's Cocoa Cake with Chocolate Butter Cream Frosting

Dad loved his birthday supper, especially the Collector's Cocoa Cake with Chocolate Butter Cream Frosting. I found the original cake recipe (since I can't leave a recipe as is, I've made a few changes since then) on a can of cocoa more than 20 years ago and it has become my signature chocolate cake. The butter cream frosting has been adapted from my mother's Betty Crocker's Cookbook - the one she received as a wedding gift more than 40 years ago. This is, by far, the most requested dessert in our home.


Collector's Cocoa Cake

3/4 c. butter, softened
1 3/4 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 1/2 c. white flour
1/2 c. whole wheat flour
3/4 c. cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 c. water
1/2 c. whole wheat flour

Prepare 2 8in. round cake pans (greased, floured and lined with waxed paper) and pre-heat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. In another bowl combine flour, cocoa, baking soda and salt. Mix into butter mixture. Add water. Beat with a mixer for 3 minutes. Pour batter into 2 8in. round prepared cake pans. Bake at 350 degrees for 30-35 minutes or until edges begin to pull away from sides of pans and toothpick inserted in center comes out clean. Cool in pans for 10 minutes on wire racks. Invert cakes on wire racks to remove from pan. Gently peel off waxed paper. Leave in an area free of drafts until completely cool. Frost with:

Chocolate Butter Cream Frosting

2/3 c. butter, softened
2/3 c. cocoa
4 c. confectioners sugar
3 tsp. vanilla
about 4 tbsp. milk

Mix butter and cocoa. Stir in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.