Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Several Idea Alley Kats wrote in regarding Joseph Friend's request for help with a cake recipe from his grandparents.
Everyone pointed to the self-rising flour as the likely culprit for the cake not rising. Self-rising flour has salt and baking powder added to it, and baking powder loses its potency over time. Baking powder that is old, or has been exposed to humidity, will not leaven.
It would be worth trying to make the cake using 2 cups of all-purpose flour and adding 2 teaspoons of baking powder and 1/2 teaspoon salt.
And finally, Sue Lopez notes that the ratio of sugar to flour is unusual. She recommends reducing the sugar by at least 1/4 cup and baking the cake in 2 (9-inch) pans or using 8-inch pans.
Here is the recipe with these alternations, as well as detailed instructions.
Good luck, Joseph. I hope this information helps.
White Cake With Chocolate Icing Momma Coleman -- Revised
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 to 1 1/4 cups granulated sugar
1/4 cup shortening
3 eggs
1/2 cup milk
1 teaspoon vanilla extract
For the icing:
2½ cups granulated sugar
1 1/4 cups evaporated milk
2 heaping tablespoons unsweetened cocoa powder
1/2 stick shortening
Heat oven to 325 degrees. Grease and flour 2 (9-inch) cake pans.
In a mixing bowl, mix together the flour, baking powder and salt.
In a separate bowl, cream the sugar and shortening. Beat in the eggs, one at a time. Then add the milk and vanilla. Mix well. Stir in the flour mixture. Pour batter into the prepared pans and bake 30 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 5 to 10 minutes, then turn out onto wire racks to cool completely.
To make the icing: Combine the sugar, milk and cocoa in a saucepan and cook over medium-low heat, stirring to dissolve sugar. Boil 1 minute. Remove from heat. Place pan in cold water. Add the shortening and stir until shortening melts.
To assemble: Place one layer on a platter or cake stand. Spread with a thin layer of icing. Top with second cake layer. Then frost using the remaining icing.
Makes 1 (2-layer) cake.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 06/10/2015