| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Unsifted all-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Vegetable shortening |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2/3 |
c |
Cocoa |
| 1/2 |
c |
Hot water plus |
| 1 |
tb |
Hot water |
| 1 |
c |
Sour milk* |
INSTRUCTIONS
Grease and flour two 9" layer cake pans. Preheat oven to 350F. Combine
flour, baking powder, baking soda and salt on wax paper. In large mixing
bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
Blend cocoa into hot water to make a smooth paste; gradually add to creamed
mixture. Add flour alternating with sour milk to creamed mixture. Pour
batter into prepared pans. Bake at 350F for 30 minutes, or til tops spring
back when lightly pressed. Cool on wire racks for 10 minutes. Remove from
pans; cool completely. Spread with your favorite frosting.
* To sour milk: Add 1 Tablespoon vinegar to one cup milk.
Source: The Hershey Chocolate Cookbook Posted to TNT - Prodigy's Recipe
Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net>
on Aug 22, 1997
A Message from our Provider:
“God will ultimately have HIS way, not yours!”