For the cake

½ Cup butter or margarine
1 ¼ Cups sugar
2 Eggs, fork-beaten
1 ⅔ Cups all-purpose flour
4 Tsp. baking powder
Dash salt
1 Tsp. nutmeg
1 Tsp. cinnamon
¾ Cup milk

For the topping

3 Tbsp. butter
1 ¼ Cups icing sugar
1 Tbsp. cocoa powder
1 Tsp. vanilla
3 Tbsp. strong coffee


For the Cake

Step 1

Cut three pieces of wax paper to fit the bottom of three 9″ (22 cm) layer cake pans.

Step 2

Cream butter or margarine with sugar until light and fluffy, add fork-beaten eggs.

Step 3

Combine flour, baking powder, and spices. Stir flour into butter mixture in thirds and milk in half, starting and ending with dry ingredients.

Step 4

Divide batter in three and fill two of the pans with white batter. Stir cocoa powder out with 2 tbsp. of hot water and add to the third portion of the batter. Bake at 350° F (180° C) for 15 to 20 minutes. Cool on rack.

For the Topping

Step 1

Cream butter, add sifted icing sugar and cocoa powder.

Step 2

Add liquid in drops and continue beating until light in color, about 4 minutes.

Step 3

Spread icing very thinly on each layer, on top and sides of cake. To serve, slice in thin wedges.

From Care Enough to Cook by Elsa Ring