Yield: 1 Servings
|1¾ cup||Unsifted all-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|½ cup||Vegetable shortening|
|½ cup||Hot water plus|
|1 tablespoon||Hot water|
|1 cup||Sour milk*|
Grease and flour two 9" layer cake pans. Preheat oven to 350F. Combine flour, baking powder, baking soda and salt on wax paper. In large mixing bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
Blend cocoa into hot water to make a smooth paste; gradually add to creamed mixture. Add flour alternating with sour milk to creamed mixture. Pour batter into prepared pans. Bake at 350F for 30 minutes, or til tops spring back when lightly pressed. Cool on wire racks for 10 minutes. Remove from pans; cool completely. Spread with your favorite frosting.
* To sour milk: Add 1 Tablespoon vinegar to one cup milk.
Source: The Hershey Chocolate Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@...> on Aug 22, 1997