My mom hates chocolate, so she always omitted the cocoa that is usually used in this recipe. It is very good without it, too, so good that even after I grew up and discovered that it was supposed to have cocoa in it, I continued to make it without the cocoa. I have never added the cocoa to try it what way. This is the cake that I always requested for my birthday cake.
1Preheat oven to 350°F. Grease and flour (or spray with Baker's Joy) a 9" X 13" baking pan.
2Mix and sift flour, sugar, baking powder and baking soda (and cocoa if using it). Add cold water, Miracle Whip and vanilla.
3Blend thoroughly and pour into baking pan. Bake in 350°F oven for 35 minutes or until cake tests done with toothpick. Allow cake to cook thoroughly, then ice with Creamy Nut Icing.
4To prepare Creamy Nut Icing:
5Melt shortening (you can use part butter, it will add flavor)in large saucepan. Remove from heat.
6Blend in flour and salt. Slowly stir in milk.
7Bring to a boil, stirring constantly. Boil 1 minute. (Don't be concerned when mixture develops a curdled appearance and the shortening and butter separate from the flour/milk mixture, it will smooth out and come back together when you add the brown sugar and stir it in and as you finish the icing. The first time I made it, I threw it away at this point, then Mom told me it always does this).
8Stir in brown sugar. Remove from heat.
9Stir in confectioner's sugar.
10Sit pan in cold water and beat until it reaches a spreadable consistancy.
11Stir in vanilla and chopped nuts. Spread icing on cooled cake.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...