Tropical Aroma Cake

Yield: 6 to 8 servings

Ingredients

Cake

• 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

Instructions

1. Cake: Heat the oven to 375 degrees F. Grease and flour three 8-inch diameter round cake pans.
2. Cream the shortening; add the sugar a little at a time, then add the eggs, mixing thoroughly.
3. Sift together the flour, salt, baking powder, nutmeg and cinnamon.
4. Add a little of the dry ingredients to the first mixture; add milk, a small amount at a time, then the remaining dry ingredients.
5. Divide two thirds of this batter between 2 of the prepared pans.
6. To the remaining batter, add the cocoa, which has been mixed with the cold water. Spoon into the third cake pan.
7. Bake the layers for 15 to 20 minutes, until the cakes test done.
8. Transfer to racks and let cool completely.
9. Icing/Filling: Cream the butter; add the sugar and cocoa very slowly, beating until light and fluffy.
10. Add the vanilla extract and coffee, a few drops at a time, until the filling is soft enough to spread.
11. To assemble: Remove the cakes from their pans.
12. Place a white layer on a plate. Spread a thin layer of icing over the top.
13. Add the dark layer, spreading a thin layer of icing over the top.
14. Top with the third layer. Spread top and sides with the remaining icing.

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

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