Hershey chocolate almond cake

Yield: 1 Servings

Measure Ingredient
2 cups Flour
2 cups Sugar
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
1 cup Hershey cocoa
2 \N Eggs
1 cup Milk
½ cup Oil
1 cup Hot Cappuccino; (coffee flavor)
5 tablespoons Wondra cake flour
1 cup Milk
½ pounds Butter
1 cup Sugar
1 teaspoon Vanilla
⅓ cup Ground almonds
¼ pounds Margarine
⅓ cup Crisco shortening
1 pounds Powdered sugar
½ cup Hershey cocoa
1 teaspoon Vanilla
\N \N Add milk as needed



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.


Ice cake. Top with sliced almonds.

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

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