Elizabeth Petty's Chocolate Cake

Elizabeth Petty's Chocolate Cake Recipe

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Bryson Hatfield


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

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

How to Make Elizabeth Petty's Chocolate Cake


  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.

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About Elizabeth Petty's Chocolate Cake

Course/Dish: Cakes

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