| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Cake |
INGREDIENTS
| 3/4 |
c |
Butter or margarine softened |
| 1 2/3 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
All-purpose flour |
| 2/3 |
c |
Hershey's Cocoa |
| 1 1/4 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
| 1 1/3 |
c |
Water |
| 1/2 |
c |
Hard peppermint candy, opt. (finely crushed) |
|
|
Add'l hard peppermint candy (crushed), optional |
| 6 |
tb |
Butter or margarine softened |
| 2 2/3 |
c |
Powdered sugar |
| 1/2 |
c |
Hershey's Cocoa |
| 1/3 |
c |
Milk |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
FROSTING
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
baking pans or one 13x9x2-inch baking pan. In large mixer bowl, combine
butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3
minutes. Stir together flour, cocoa, baking soda, salt and baking powder;
add alternately with water to butter mixture, beating until blended. Add
candy, if desired. Pour batter into prepared pans. Bake 30 to 35 minutes or
until wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely. Frost with ONE-BOWL
BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy,
if desired. 8 to 10 servings. One-Bowl Buttercream Frosting:
In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately
with milk; beat to spreading consistency (additional milk may be needed).
Blend in vanilla. About 2 cups frosting. Variation:
Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter)
2/3 full with batter. Bake at 350 degrees Fahrenheit for 20 to 25 minutes;
cool. Frost. About 2-1/2 dozen cupcakes.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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