Chocolate Cake
2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup Hershey’s Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water CHOCOLATE FROSTING recipe follows Directions: Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan... 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan Bake 35 to 40 minutes. Cool completely. FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. Notes: You can half up cake battter and pour in to 9 inch round cake pans, then layer them, if you want. The baking time for round cakes is 25 to 30 minutes at 350. Instead of the 1/2 cup oil, I used 1/2 cup sour cream, because my grandfather can't eat anything with oil in it. It was moist, but a bit dense. Didn't change the flavor though. This cake is good with any flavor icing, including peanut butter icing. Found this recipe online, somewhere. enjoy Shannon Wells _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
