Jane Gerow Dudley's Pocomoonshine Chocolate Cake

When they say chocolate in Alexander and Crawford, Maine, they mean CHOCOLATE – and they also mean good cakes. This one is chocolate top to bottom and delicious all the way.


2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup unsweetened cocoa (Baker's preferred)
1/2 cup butter
1-1/2 cups sugar
2 eggs, separated
3/4 cup buttermilk or sour milk
1 teaspoon vanilla
Cabin Chocolate Frosting (recipe follows)


Sift cake flour 3 times with baking soda and salt. Add boiling water slowly to the cocoa to make a smooth paste; cool. Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add cocoa mixture. Add dry ingredients alternately with mixture of buttermilk and vanilla, beating well each time. Beat egg whites until they are stiff but not dry and fold into cake mixture. Grease two 9-inch layer pans and line the bottoms with waxed paper. Divide batter between the pans and bake at 350 degrees F for 30 minutes or until cakes test done. Cool and frost with Cabin Chocolate Frosting.

Cabin Chocolate Frosting


A rich and creamy yet light-textured chocolate frosting. Melt the chocolate and butter over hot water, or over very low heat. In a large bowl, blend the sifted confectioners’ sugar, salt, milk, and vanilla. Add the hot chocolate mixture and beat well. Let stand, stirring occasionally, until the frosting is of the proper consistency to spread on the cooled cakes. (If frosting is too thin, add more confectioners’ sugar.) Makes ample for a 2-layer cake.

Cooking & Recipes


Makes 10 to 12 servings.

Preparation Method

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