Summer celebration chocolate cake
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Cake flour |
| 1 | cup | Sugar |
| ⅓ | cup | HERSHEY'S Cocoa |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Buttermilk |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Applesauce |
| 1 | teaspoon | Vanilla extract |
| ¾ | cup | Hot water |
| 2 | tablespoons | Butter or margarine softened |
| 1¾ | cup | Powdered sugar |
| 3 | tablespoons | HERSHEY'S Cocoa |
| 3 | tablespoons | Boiling water |
| ½ | teaspoon | Vanilla extract |
Directions
QUICK CHOCOLATE FROSTING
1. Heat oven to 350 degrees F. Spray 13x9x2-inch baking pan with vegetable cooking spray.
2. In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add buttermilk, oil, applesauce and vanilla, then water. Beat on medium speed of electric mixer until well blended.
3. Pour batter into prepared pan. Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with QUICK CHOCOLATE FROSTING. 18 servings.
QUICK CHOCOLATE FROSTING
1. In medium bowl, beat butter. Gradually add powdered sugar and cocoa alternately with 2 to 3 tablespoons water and vanilla, beating until smooth of and desired consistency. About ¾ cup frosting.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]