Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Unbleached Flour, Unsifted |
| 1 teaspoon | Baking Powder |
| 1 teaspoon | Baking Soda |
| ½ teaspoon | Salt |
| ½ cup | Vegetable Shortening Or |
| Vegetable Oil | |
| 1½ cup | Sugar |
| 2 larges | Eggs |
| 1 teaspoon | Vanilla Extract |
| ⅔ cup | Cocoa (Less if using Dutch |
| Process) | |
| ¼ cup | PLUS 2 to 3 Tbls Hot Water |
| 1 cup | Milk Mixed With 1 Tbls |
| Water (To Make Sour Milk) |
This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950's so I would consider it a classic. Grease the bottoms and sides of two 9 X 1½-inch layer cake pans and preheat the oven to 350 degrees F.
Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe).
From The Food Fare Section Rocky Mountain News September 3, 1986