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 PLUS 2 to 3 Tbls Hot Water
1 c Milk Mixed With 1 Tbls
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
