Elizabeth Petty's Chocolate Cake Recipe

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Elizabeth Petty's Chocolate Cake

Bryson Hatfield

By
@brysonhatfield

This recipe belonged to NASCAR legend Richard Petty's mother. I copied it from a 1985 Level Cross UMC Cookbook, of where the family were and still are members today.


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Ingredients

1 c
butter, softened
2-1/2 c
sugar
1 tsp
vanilla
3
egg yolks
2-3/4 c
all-purpose flour
1/4 tsp
salt
1 tsp
soda
6 Tbsp
cocoa
1 c
buttermilk
5 Tbsp
liquid coffee
4
egg whites (use the 3 egg whites +1 egg white)

ICING

1 c
butter, melted
1-1/2 box
powdered sugar
1
egg yolk
1-1/2 tsp
vanilla
4-1/2 Tbsp
cocoa
7-1/2 Tbsp
liquid coffee

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour 3 (9 inch) layer cake pans. Cream the butter and sugar well. Add vanilla and egg yolks; beat well. Sift the dry ingredients together and add to mixture, alternating with buttermilk and coffee. Beat egg whites until stiff. Pour into prepared cake pans. Bake at 350 degrees for 30 minutes. When cake is cool enough not to melt icing, stack layers.
2
Cream butter and sugar. Add egg yolk, vanilla, cocoa and coffee. Beat well. Spread between layers, top and sides of cake.

About this Recipe

Course/Dish: Cakes