Over a Cup of Coffee: Chocolate Easter Cake | CraigDailyPress.com

Over a Cup of Coffee: Chocolate Easter Cake

Diane Prather
Diane Prather

Easter is just two weeks away — can you believe it? The shelves in the stores are loaded with delicious Easter candies, mostly chocolate. It’s a challenge to push a cart down the candy aisle without loading it up with goodies. All of the thoughts about chocolate have made me think about a menu for Easter. Usually I serve strawberries over yellow cake for dessert, but this year I might change it and serve “Chocolate Easter Cake,” which is this week’s featured recipe.

The recipe comes from “1000 Recipe Cook Book” (Dell Publishing, 1951). Although the recipe calls for making a two-layer cake, I think I would bake it in a 9×13-inch pan. See ideas for decorating that follow the recipe directions.

Chocolate Easter Cake

2 cups sifted cake flour

1 teaspoon vanilla

1 teaspoon baking soda

2 eggs

½ teaspoon salt

1 ¾ cups sugar

¼ cup vinegar

½ cup shortening

¾ cup milk

3 squares chocolate, melted

Preheat the oven to 350 degrees. Line two 8-inch layer pans that are 1 ¼ inches deep with wax paper. Grease wax paper lightly. Sift cake flour onto a piece of wax paper. Measure two cups, place in sifter, adding baking soda and salt. Set aside. Mix together the vinegar, milk and vanilla. Set aside. Put the eggs and sugar in a large mixing bowl. Beat for 1 minute, about 125 strokes. Sift in flour mixture, add shortening, and half of the milk mixture. Stir until the flour is moistened. Beat vigorously for 1 minute. Add remaining liquid and chocolate. Beat 1 minute. Turn into prepared pans. Bake at 350 degrees for 30 minutes. Cool in the pans on a wire rack, about 10 minutes and then turn out onto a cake rack and remove the paper. When cool, brush off the crumbs. Place one layer on a cake plate, bottomside up. Spread with chocolate frosting. Cover with second layer and frost sides of the cake and the top.

Note: Decorate with flowers made with jelly beans or gumdrops. Or, if you use a 9×13-inch pan, turn cake onto a piece of cardboard or a large cutting board. Cut into three pieces so you have a large piece for the head and two ears. Put the ears on top of the head. Secure with a little frosting. Frost the “bunny.” Sprinkle with coconut. Use candies to make eyes, nose, mouth, and whiskers. If you wish, use a little pink frosting to make ear linings.

Do you have ideas for Easter dinner? Call me at 824-8809 or write to me at Box 415, Craig 81626.

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