Old Vermont Cocoa Cake

Cake
1/2 c Unsweetened cocoa
1/2 c Boiling water
1/4 c Butter, softened
1/4 c Shortening
2 c Sugar
1/8 ts Salt
1 ts Vanilla
2 Eggs
1 1/2 ts Baking soda
1 c Buttermilk
1 3/4 c All-purpose flour
2 tb Sour cream
1 tb Maple syrup
1/3 c Chopped walnuts

Cocoa Maple Frosting
1/2 c Butter, softened
1/2 c Unsweetened cocoa
2 tb Corn syrup
1 ts Maple syrup
3 c Confectioners' sugar
6 tb Milk

Cake ~--- Combine the cocoa and boiling water and set aside. Cream the butter, shortening, sugar, salt, and vanilla until fluffy. Add the eggs one at a time, beating well after each addition. Stir the soda into the buttermilk and add alternately with the flour to the creamed mixture.

Preheat oven to 350 F. Prepare 3 9-inch cake pans by greasing them and lining them with waxed paper. Measure 1 2/3 cups batter into a small bowl and stir in the sour cream, maple syrup, and nuts. Pour into 2 of the cake pans.

Blend the cocoa-water mixture into the remaining batter and pour into the remaining pan. Bake for 25 to 30 minutes. Cool 5-minutes before removing from the pans. Spread Cocoa Maple Frosting between the layers, on the sides, and over the top of the cake.

Cocoa Maple Frosting ~------------------- Combine the butter, cocoa, corn syrup, and maple syrup. Add the confectioners' sugar alternately with the milk. Beat until smooth and of a spreading consistency.

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