Recipe: Red Devil Nut Cake with Mocha Cream Frosting (1960's)

RED DEVIL NUT CAKE

2 cups sifted Swans Down Cake Flour
I 1/4 teaspoons baking soda
1 teaspoon salt
1 1/3 cups sugar
2 teaspoons Instant Maxwell House Coffee
1/2 cup shortening
1 teaspoon vanilla
1 1/4 cups milk, divided use
2 eggs, unbeaten
3/4 cup clopped nuts
3 squares (1 ounce each) Baker's Unsweetened Chocolate, melted
Mocha Cream Frosting (recipe follows)

Measure into sifter flour, baking soda, salt, sugar and (dry) instant coffee; set aside.

Place shortening in mixing bowl; stir to soften. Sift in dry ingredients. Add vanilla and 3/4 cup milk; mix until flour is dampened. Beat 2 minutes in mixer at a low speed or 300 vigorous strokes by hand. Add remaining 1/2 cup milk, eggs, nuts, melted chocolate. Beat 1 minute more.

Pour into two round 9-inch pans lined on bottoms with paper (parchment or waxed).

Bake in a moderate oven, (350 degrees F) 25 to 30 minutes. Cool.

MOCHA CREAM FROSTING

1/2 cup milk
Dash of salt
1 tablespoon instant coffee
1 1/2 squares (1 1/2 ounces) unsweetened chocolate
1/3 cup butter, softened
1 lb. sifted confectioner's sugar
1/2 teaspoon vanilla
Chopped nuts (for garnish)

In double boiler, heat milk, salt, (dry) instant coffee, unsweetened chocolate. Cook until thick.

Cream butter. Add confectioners' sugar alternately with hot mocha mixture, beating well. Mix in vanilla. Spread between layers and on top. Garnish with nuts.

Makes 1 (2-layer, 9-inch) cake
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage magazine recipe clipping, 1960's