Mom’s Favorite 50’s Chocolate Cake

  • Yield 16 servings


8 ounces cream cheese
1/2 teaspoon vanilla
1/2 teaspoon rum
6 cups powdered sugar
1/4 cup hot water
4 ounces unsweetened chocolate
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/4 cup butter
3 large eggs
3/4 cup milk
1 teaspoon baking powder


  1. Cream cream cheese, butter, vanilla, and rum until fluffy.  Beat in 3c powdered sugar.  Add  hot water alternately with last 3c powdered sugar.  Melt the chocolate, cool, and blend into mixture.  Save 1/2 of the complete mixture as frosting
  2. Sift together flour, baking soda, and baking powder.  Combine 1/4c butter and remaining frosting.  Blend in eggs one at a time.  Alternately add sifted dry ingredients with milk, beginning and ending with dry ingredients.
  3. Pour in two well greased and lightly floured 9 inch round cake pans.
  4. Bake at 350 degrees for 30 – 35 minutes until tops spring back.
  5. Cool and frost.



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