Dutch Cocoa Cream Cake

Cake Ingredients:
2 cups sifted cake flour (or 1/4 cup cornstarch and 1 3/4 cups flour)
1 2/3 cups sugar
4 teaspoons baking powder
1 teaspoon salt
5 tablespoons cocoa
2/3 cup soft shortening
1 1/3 cup LDF Half and Half or LDF Whole Milk
1 1/3 teaspoon vanilla
3 Egg-land’s Best eggs

Sweetened Whipped Cream:
2 cups LDF whipping cream
1/4 cup sugar
1 teaspoon vanilla

Chocolate Frosting:
1/2 cup shortening
1 egg
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
1/2 cup LDF milk

Sift together flour, sugar, baking powder, salt, and cocoa. Add shortening. Stir together; then, add LDF half and half (or whole milk) and vanilla. Beat for two minutes. Add eggs and beat two more minutes.

Pour into two greased and floured 9” cake pans. Bake layers 30 to 40 minutes at 350°.

When cool, split each cake into two layers. In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed, with chilled beaters, until soft peaks form. Stack the four cake layers, spreading the sweetened whipped cream evenly between them. Refrigerate assembled cake until chilled, then frost.

To prepare chocolate frosting, combine shortening, egg, cocoa, and salt. Add powdered sugar, vanilla, and milk. Frost top and sides of cake. Keep refrigerated. Enjoy!