Sandy johnson's winning cocoa cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Unsalted Butter at room temperature |
| 3 | cups | Light Brown Sugar lightly packed |
| 4 | larges | Eggs |
| 2 | tablespoons | Vanilla Extract |
| ¾ | cup | Hershey's® Cocoa |
| 3 | tablespoons | Baking Soda |
| ½ | teaspoon | Salt |
| 3 | cups | All-Purpose Flour minus 6 Tbs |
| 1⅓ | cup | Sour Cream |
| 1⅓ | cup | Boiling Water |
Directions
* Have ready three 9-inch cake pans, sprayed with vegetable spray.
Preheat oven to 350 F.
1. If possible, use a heavy-duty standing electric mixer. In large bowl, cream the butter, beating until light and fluffy. Add brown sugar slowly, beating until mixture is light. Add eggs, one at a time, beating well after each addition. Beat in cocoa, soda, and salt. Add flour, alternating with sour cream. Beat on low speed until blended. Add the boiling water and stir until blended.
2. Divide batter among the 3 pans. Bake in center of oven for 35 mins, or until a toothpick inserted in the center of the cake comes out clean. Cool pans on racks for 10 mins. Turn out the cakes and let cool completely on racks.
3. When layers are cooled, ice with favorite buttercream frosting.
Submitted by Sandy Johnson to section on THE PENNSYLVANIA FARM SHOW of Harrisburg, PA. Fair Dates: Early January, 6 days, Sat through Thurs.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking