Mom's Woodland Cake

By carmen-2

Ingredients

• Chocolate Glaze Frosting:
• 1 Cup shortening (butter works well)
• 1 tsp. salt
• 2 tsp. PURE VANILLA EXTRACT
• 2 Cups sugar
• 4 eggs
• 3 tsp. baking powder
• 3 Cups sifted cake flour (Suze's mom used regular flour)
• 1 Cup milk
• 1/4 Cup COCOA POWDER
• 3 TB. water
• 2 TB. shortening or butter
• 2 TB. light corn syrup (Lyle's Golden Syrup works well here if you aren't fond of corn syrup)
• 2 Cups powdered sugar
• 1/4 tsp. PURE VANILLA EXTRACT

Details

Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 375° for a cake or 400° for cupcakes. In a mixing bowl, cream together the shortening, salt and VANILLA. Add the sugar gradually and beat well. Add the eggs, one at a time, beating well after each addition. In a separate bowl, sift the baking powder with the flour (Suze does this 3 times). Add the flour to the creamed mixture, alternating with milk. Mix well after each addition and beat until smooth. Pour into greased and floured 9x13 pan or 3 9-inch round pans or fill paper-lined cupcake tins 2/3 full. Bake a 9x13 cake or 9-inch cakes for 30-35 minutes at 375°. Bake cupcakes at 400° for 15 minutes. Let cool completely before frosting.

Mix the COCOA with the water in a saucepan and stir to combine. Add the shortening and corn syrup and turn the heat to low. Stir over low heat until the shortening melts and the mixture is smooth. Remove from heat; beat in the sugar and VANILLA. Pour over top of cake, allowing it to drizzle. You can add another TB. of water if you want thinner glaze.

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