Vermont Cocoa Cake

Ingredients

120 ml boiling water
130 gr butter
95 gr shortening
400 gr sugar
1 gr salt
8 gr vanilla
2 eggs
7 gr baking soda
240 ml buttermilk
220 gr unsifted all-purpose flour
2 imitation maple flavor
85 gr walnuts
28 gr cocoa
525 gr confectioners sugar
9 layer pans
240 ml buttermilk
1 5/8 batter bowl
45 ml buttermilk
8 pans
9 layers

Instructions

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 23 cm layer cake or about 30 cupcakes. Makes 2 cups frosting. Source The Army, Navy, and Air Force Times Magazine, November 1978. ----