Title: Special Cocoa Cake
Categories: Cheesecakes, Chocolate
Yield: 10 servings
3/4 c Hershey's cocoa
1/2 c Brown sugar
1/2 c Boiling water
2 c Cake flour; sifted
1 1/2 c Baking powder
1/2 c Soda
1/2 c Salt
2/3 c Shortening
1 1/4 c Sugar
1 ts Vanilla
3 Eggs
3/4 c Milk
Recipe by: Hersheys Recipes Pamplet 1930's
1. Mix cocoa and brown sugar in saucepan; add hot water,
stirring until smooth. Bring to a boil, and cook slowly 3
minutes, or until slightly thickened, stirring constantly;
cool.
2. Sift flour once, then measure and mix with baking
powder, soda, and salt; sift twice.
3. Cream shortening until softened; add sugar gradually,
beating thoroughly after each addition.
4. Beat in vanilla, then eggs, one at a time, beating
until fluffy after each. Add cooled cocoa mixture; stir
until blended. Add flour mixture alternately with milk,
beating until smooth, after each addition.
5. Turn into 2 greased (9-inch) layer pans. Bake in
moderate oven (350 ) about 25 minutes.
6. Frosting Suggestions: When cold, spread Cocoa Fudge
Frosting between layers and on top and sides of cake.
Sprinkle chopped nuts on sides, if desired. Source:
Hersheys Recipes Pamplet 1930's From library of Cathy Svitek
