3/4 c Butter or margarine
1 2/3 c Sugar
3 Eggs
1 ts Vanilla extract
2 c All-purpose flour
2/3 c HERHSEY’S Cocoa
1 1/4 ts Baking soda
1/4 ts Baking powder
1 ts Salt
1 1/3 c Water
BUTTERCREAM FROSTING
3 c Powdered sugar
1/3 c Butter or margarine
– softened
2 tb -to…
3 tb Milk
1 1/2 ts Vanilla extract
FOR DECORATION
1/2 pt Blueberries
1 qt Small strawberries
-(of uniform size)
1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.
2. In large bowl, combine butter, sugar, eggs and vanilla; beat on
high speed of electric mixer 3 minutes. Stir together flour, cocoa,
baking soda, baking powder and salt; add alternately with water to
butter mixture. Blend just until combined. Pour into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes; remove from pan. Cool completely on
wire rack. Place cake on oblong serving tray or foil covered
cardboard.
4. Prepare VANILLA BUTTERCREAM FROSTING; frost cake. Arrange
blueberries in upper left corner of cake, creating a 4×5 inch
rectangle. Arrange strawberries in rows for red stripes. 12 to 15
servings.
VANILLA BUTTERCREAM FROSTING: In large bowl, combine powdered sugar
and butter. Add milk and vanilla; beat to spreading consistency.
About 2 cups.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
1 Cake
