Wednesday, February 27, 2013

Satin's Velvet Robe Cake

I wanted to try a dessert recipe from one of my many cookbooks. I had bookmarked this one and am so glad I tried it. It was light and very moist. I only let the cake cool in the pans for 10 minutes and had trouble with one cake breaking in half. I 'glued' it back together with frosting, but I would suggest letting the cakes cool for 20 minutes before turning them out of the pans to cool. We LOVED this cake and will make it again. I had to use a bit more milk--maybe an 1/8 of a cup more to get the frosting to spreading consistency.

Satin's Velvet Robe Cake
The Church Supper Cookbook

1 1/2 teaspoons baking soda
1 2/3 cups cold water
1/2 cup butter
1 3/4 cups sugar
1 teaspoon salt
1 teaspoon vanilla
1/2 cup cocoa
2 1/2 cups sifted all purpose flour
3 egg whites                                                                                                                                            
1/4 cup butter
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
1/2 cup cocoa
1/4 teaspoon salt
1/3 cup milk (Beth needed a bit more to thin out)


Preheat oven to 350 degrees F
Grease 2 - 9 inch layer pans or one 9 X 13 inch pan.

Combine baking soda and 1/3 cup cold water; stir to dissolve and set aside.

Cream butter. Gradually add 1 cup sugar and cream until fluffy.  Blend in salt & vanilla.  Mix cocoa with another 1/3 cup cold water.  Beat into creamed mixture.  Add flour alternately with remaining1 cup water.

Beat egg whites until soft peaks form, then beat in remaining 3/4 cup sugar.  Fold the egg whites into the batter. Add baking soda and water mixture; mix well.

Pour into two 9 inch layer pans or one 9 x 13 inch pan.  Bake at 350 degrees for 30 minutes or until cake starts to pull away from the pan.
Cool on racks at least 20 minutes in the pan. Frost with Cocoa Frosting(see below)
FROSTING
Combine butter, sugar, vanilla, cocoa, salt and milk.  Beat together until well blended.  Spread between layers and then on top.

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