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Horseshoe Cake




Source of Recipe


Internet


List of Ingredients




2 packets yeast
1 T. sugar
1/3 C. warm water
6 C. flour
1 tsp. salt
1/4 lb. softened sweet butter
1 C. sugar
4 eggs, lightly beaten
1 C. warm milk


Recipe



Put yeast, 1 tablespoon sugar and warm water in bowl; stir and let rise until double. Sift flour into a large bowl with salt. Add yeast mixture and let stand 10 minutes.

In large mixing bowl, by hand or with electric mixer, cream softened butter with 1 cup sugar. Add eggs and combine, then add to flour-yeast mixture. Add warm milk gradually. Mix and knead until well blended. Dough will be sticky. Add a little more flour if necessary to handle. Place dough in floured bowl, cover with a damp cloth and let stand until double (about 2 hours).

Preheat oven to 375ºF. Remove dough from bowl onto floured surface and roll into a large rectangle.

Filling
1/4 lb. softened sweet butter
1/3 C. unsweetened cocoa
2/3 C. sugar
1 egg, beaten, mixed with 1 tsp. sugar

Spread butter over rectangle of dough. Mix cocoa with sugar in a small bowl, and sprinkle it evenly over butter. Starting with one long side of the rectangle, roll in jellyroll fashion toward you, so the dough envelops the filling, to make a long roll of dough with the filling inside. Transfer to a greased baking sheet, seam-wide down, and curve ends to make horseshoe shape. Let rise until double, about 1 hour. Paint with mixture of beaten egg and sugar. Bake for 30 to 35 minutes, until brown. Makes about 20 servings