Heritage
Chocolate Cake
- 2/3 cup butter or
margarine, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk or sour milk*
Chocolate Fudge Frosting (recipe follows)
- Heat oven to 350°F.
Grease and flour two 9-inch round baking pans.
- Beat butter, sugar, eggs
and vanilla in large bowl until fluffy.
- Combine flour, cocoa,
baking powder, baking soda and salt; add alternately with buttermilk
to butter mixture, beating just until smooth. Pour batter into
prepared pans.
- Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans to wire racks. Cool completely.
- Frost with Chocolate
Fudge Frosting.
Makes 8 to 10 servings.
* To sour milk:
Use 4 1/2 teaspoons white vinegar plus milk to equal 1
1/2 cups.
- Chocolate Fudge
Frosting:
1/3 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
- Melt butter in small saucepan
over low heat; add cocoa, stirring constantly until smooth and
slightly thickened. Remove from heat; pour into medium bowl.
Cool until very thick (about 40 minutes).
- Add powdered sugar alternately
with milk and vanilla, beating to spreading consistency.
Makes about 2 cups frosting.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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