Tropical Aroma Cake

Source: The Royal Guide to Meal Planning (Standard Brands Inc., New York City, 1929)

1/2 cup shortening
1 1/4 cups granulated sugar
2 eggs, well beaten
2 1/2 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup milk
1 tablespoon cocoa
1 tablespoon cold water

Icing/Filling:
3 tablespoons butter
3 cups powdered sugar
4 tablespoons cocoa
1 teaspoon vanilla extract
5 tablespoons strong coffee

Heat the oven to 375 degrees F. Grease and flour three 8-inch diameter round cake pans.

Cream the shortening; add the sugar a little at a time, then add the eggs, mixing thoroughly.

Sift together the flour, salt, baking powder, nutmeg and cinnamon. Add a little of the dry ingredients to the first mixture; add milk, a small amount at a time, then the remaining dry ingredients.

Divide two thirds of this batter between 2 of the prepared pans.

To the remaining batter, add the cocoa, which has been mixed with the cold water. Spoon into the third cake pan.

Bake the layers for 15-20 minutes, until the cakes test done. Transfer to racks and let cool completely.

Filling/Icing: Cream the butter; add the sugar and cocoa very slowly, beating until light and fluffy. Add the vanilla and coffee, a few drops at a time, until the filling is soft enough to spread.

To assemble: Remove the cakes from their pans. Place a white layer on a plate. Spread a thin layer of icing over the top. Add the dark layer, spreading a thin layer of icing over the top. Top with the third layer. Spread top and sides with the remaining icing.

Serves 6 to 8.

Per serving: 640 calories, 9 g protein, 106 g carbohydrate, 21 g fat (8 g saturated), 69 mg cholesterol, 394 mg sodium, 4 g fiber