Wednesday, March 23, 2011

Chocolatetown Special Cake


Ingredients

  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 cup boiling water
  • 2/3 cup shortening
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups buttermilk or sour milk*
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)

Directions

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans.
  3. 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. 8 to 10 servings.

    * To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.


    ONE-BOWL BUTTERCREAM FROSTING

    6 tablespoons butter or margarine, softened
    2-2/3 cups powdered sugar
    1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
    1/3 cup milk
    1 teaspoon vanilla extract

    Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.http://www.hersheys.com/recipes/recipes-by-type/13/Cakes-Frostings.aspx

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