Recipe By : Hershey
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Unbleached flour -- unsifted
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Vegetable shortening or
- vegetable oil
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla extract
2/3 c Cocoa -- less if using Dutch
- process
1/4 c Water -- +2 to 3 tb
1 c Sour milk *
* 1 tb vinegar mixed with milk to make sour milk.
This has been one of the most popular cakes Hershey has ever
introduced. I have made it since the 1950's so I would consider it
a classic. Grease the bottoms and sides of two 9 x 1-1/2" layer
cake pans and preheat the oven to 350°F.
Combine the flour, baking powder, baking soda, and salt, blending
well, and set aside. Cream the shortening and sugar, with an
electric mixer set on high, and beat in the eggs and vanilla
extract and continue beating until light and fluffy. Blend the
cocoa into the hot water to make a smooth paste. Gradually add the
cocoa mixture to the creamed mixture, stirring to blend well. Add
the flour mixture alternately with the milk to the creamed mixture,
beating well after each addition. Pour the batter into the prepared
pans. Bake in the preheated oven for 20 to 30 minutes, or until the
tops spring back when lightly pressed. Cool on racks for 10 minutes
and remove from the pans to cool completely. Frost with
Chocolate-Buttercream Frosting.
Recipe FROM: The Food Fare Section Rocky Mountain News, Sep 3, 1986
