1 3/4 c Unbleached Flour, Unsifted 2 lg Eggs
1 ts Baking Powder 1 ts Vanilla Extract
1 ts Baking Soda 2/3 c Cocoa (Less if using Dutch
1/2 ts Salt Process)
1/2 c Vegetable Shortening Or 1/4 c PLUS 2 to 3 Tbls Hot Water
Vegetable Oil 1 c Milk Mixed With 1 Tbls
1 1/2 c Sugar Water (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-inch layer
cake pans and preheat the oven to 350 degrees 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 (Next Recipe).
From The Food Fare Section Rocky Mountain News September 3, 1986
Yields
1 servings