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Busy Day Syrup Cake

Busy Day Syrup Cake

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
NELL 2

NELL 2

A good old recipe for a moist chocolate cake with Easy Chocolate Frosting. The recipe dates clear back to the early 20th Century!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 530 kcal
  • 27%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 91.2g
  • 29%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
  2. In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
  4. To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
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Reviews

merri
4

merri

3/8/2010

good cake for ease of making. Added coconut on top of finished cake and added just the right missing ingredient! thanks Nell

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