This was my grandmother’s recipe. It is a super moist scratch cake that is not too dense. It has a very nice texture and has always been a family favorite. I like this cake so much, that I have often thought of leaving out the cocoa to see how it stands up as a vanilla scratch cake. I hope you enjoy this as much as we do!
Amount Ingredient 2 1/4 Cups Granulated Sugar 2 Eggs 2 TBSP Cocoa Powder 1 tsp Pure Vanilla Extract 1/4 tsp salt 1 Cup Shortening 3 Cups Flour 2 Cups Buttermilk 2 tsp Baking Soda 2 1/4 Cups Granulated Sugar 1 1/2 Cans Evaporated Milk 3 TBSP All Purpose Flour 3/4 Cup Salted Butter, melted 1/2 tsp Pure Vanilla Extract 1 1/2 Cups Pecans OR Walnuts, Chopped 1 1/2 Cups Shredded Coconut
Cream together Shortening and 2 1/4 C Sugar. Add eggs, one at a time, mixing well between additions. Add vanilla and buttermilk slowly, until incorporated. In a separate bowl, combine 3 C flour, baking soda, salt, and cocoa. Slowly add flour mixture to liquid, mixing until well incorporated. Pour into (2) greased and floured 9-inch cake pans and bake in pre-heated 350* oven until edge of cakes starts to separate from pans.
My grandmother always made her icing in the microwave to save time, but you can make it stove top. I am giving the directions for the Microwave.
Combine 2 1/4 C sugar, 3 TBSP flour, evaporated milk, melted butter, and vanilla in a large microwave safe bowl. Microwave on high heat 5 minutes at a time, stirring well after each time, until icing becomes thick and gooey. Let cool completely, then mix in coconut and nuts. Frost completely cooled cakes.