Post by JJ Judkins on Sept 22, 2011 22:22:59 GMT -6
Chocolatetown Special Cake
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup boiling water
2/3 cup vegetable shortening
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 large 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)
Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
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.
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.
Makes 8 to 10 servings.
To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1 1/3 cups.
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup boiling water
2/3 cup vegetable shortening
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 large 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)
Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
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.
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.
Makes 8 to 10 servings.
To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1 1/3 cups.