Geraldine Borruano's Yellow Cake with Cooked Chocolate Icing

April Seneca sent this one in, and she was clear she couldn't take credit for it. It's her Maw Maw's — Geraldine Borruano, 91 — and it's the cake most of the family requests for get-togethers. April calls it old school, old fashioned. Not fancy, but it carries their memories.

Geraldine recently admitted she's started using a boxed yellow cake instead of making it from scratch. This is the original, straight off her handwritten recipe card. April's own adjustments are noted below.

Ingredients

Yellow cake

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup margarine, softened (April uses butter)
• 1¼ cups sugar
• 2 eggs
• ¾ cup milk
• 1 teaspoon vanilla

Cooked chocolate icing

• 2 cups sugar
• ½ cup Carnation evaporated milk
• 1 stick margarine (April uses butter)
• ¼ cup cocoa
• 1 teaspoon vanilla

Instructions

For the cake

1. Mix the flour, baking powder, and salt. Set aside.
2. Add the sugar slowly to the margarine in a large bowl, beating well. Geraldine's card says 300 times.
3. Beat in one egg until smooth. Add the other egg and beat well, another 300 times.
4. Add half the flour mixture, half the milk, and the vanilla. Mix 50 times.
5. Add the rest of the flour mixture and milk. Mix until smooth.
6. Fill two greased and floured layer pans. Bake at 375°F for 25 to 35 minutes.

For the chocolate icing

1. Combine the sugar, evaporated milk, margarine, and cocoa and bring to a full boil.
2. Boil one minute.
3. Remove from the heat and add the vanilla.
4. Beat until thick. Add more evaporated milk if it gets too thick.
5. Pour over the cake.

Recipe Notes

• April's baking adjustment: she bakes at a lower temperature, usually 325°F, until the top springs back to the touch or the internal temperature reads 205 to 210°F.
• Butter: the original card calls for margarine. April uses butter in both the cake and the icing.