Hershey chocolate almond cake

1 Servings

Ingredients

QuantityIngredient
2cupsFlour
2cupsSugar
2teaspoonsBaking soda
1teaspoonBaking powder
1teaspoonSalt
1cupHershey cocoa
2Eggs
1cupMilk
½cupOil
1cupHot Cappuccino; (coffee flavor)
5tablespoonsWondra cake flour
1cupMilk
½poundsButter
1cupSugar
1teaspoonVanilla
cupGround almonds
¼poundsMargarine
cupCrisco shortening
1poundsPowdered sugar
½cupHershey cocoa
1teaspoonVanilla
Add milk as needed

Directions

FILLING

ICING FOR CAKE

Notes: By Agnes M. Eckhart, Lehighton. The Times News, PA Preheat oven to 350°. Use two greased 8 or 9 inch pans. Combine dry ingredients. Add eggs, milk and oil and mix well. Add Cappuccino slowly.

Mix thoroughly. Bake for 40 minutes. Test for doneness.

FILLING: Combine flour and milk in saucepan. Cook, stirring constantly until thick and smooth paste. Cool. Beat butter, sugar, and vanilla until creamy. Add almonds. Beat until blended. Spread between layers.

ICING FOR CAKE:

Ice cake. Top with sliced almonds.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998