Chocolate
Cake Squares with Eggnog Sauce
- 1 1/2 teaspoons baking
soda
1 cup buttermilk or sour milk*
3/4 cup HERSHEY'S Cocoa
3/4 cup boiling water
1/4 cup butter or margarine, softened
1/4 cup vegetable shortening
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 3/4 cups all-purpose flour
Powdered sugar
EGGNOG SAUCE (recipe follows)
- Heat oven to 350°F.
Grease and flour 13 x 9 x 2-inch baking pan.
- Stir baking soda into
buttermilk in medium bowl; set aside.
- Stir together cocoa and
water until smooth; set aside.
- Beat butter, shortening
and sugar in large bowl until creamy. Add eggs, vanilla and salt;
beat well. Add buttermilk mixture alternately with flour to butter
mixture, beating until blended. Add cocoa mixture; blend thoroughly.
Pour batter into prepared pan.
- Bake 40 to 45 minutes
or until wooden pick inserted in center comes out clean. Cool
completely.
- Sprinkle powdered sugar
over top. Serve with EGGNOG SAUCE.
Makes 12 to 15 servings.
* To sour milk: Use 1 tablespoon
white vinegar plus milk to equal 1 cup.
EGGNOG SAUCE:
1 tablespoon cornstarch
2 tablespoons cold water
1 1/3 cups milk
1/4 cup granulated sugar
3 large egg yolks, beaten
1/4 teaspoon brandy extract
1/4 teaspoon vanilla extract
Several dashes ground nutmeg
- Stir cornstarch and water
in saucepan until smooth. Add milk, sugar and egg yolks. Beat
with whisk until well blended.
- Cook over medium heat,
stirring constantly, until thickened. Remove from heat. Stir
in extracts. Cool completely. Sprinkle nutmeg over top.
Makes about 1 3/4 cups
sauce.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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