3/4 cup butter 
2 cups of sugar
3 eggs, well beaten
1 teaspoon vanilla
2/3 cup sifted cocoa
1 cup milk, sweet
3 cups sifted cake flour
1/2 package Maca yeast
1/2 cup lukewarm water
1/4 teaspoon sugar
1 teaspoon baking soda
1/4 cup warm water


Cream butter and sugar thoroughly, add beaten eggs, vanilla, and cocoa. Next, add portions of the milk and flour alternately. Finally, mix in the Maca yeast which has been stirred into 1/4 cup lukewarm water with 1/4 teaspoon sugar and allowed to stand five minutes to soften. 

Let batter stand overnight in a cool place. 

In the morning, dissolve soda in the remaining 1/4 cup water and add to the cake mixture. Pour into greased layer cake tins, lined with buttered paper. Bake at once in a moderate oven, 350-degrees, about 25 minutes. 

Put the cake together with a soft white frosting or fudge frosting. 


Make 3 9-inch layers. 

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