Advertisement

Skill Level: Intermediate Prep Time: N/A

Ingredients

  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 cup boiling water
  • 2/3 cup shortening
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups buttermilk or sour milk*
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)

Directions

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans.
  3. 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 ONE-BOWL BUTTERCREAM FROSTING. 12 servings.
  4. * To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.
  5. ONE-BOWL BUTTERCREAM FROSTING
  6. 6 tablespoons butter or margarine, softened
  7. 2-2/3 cups powdered sugar
  8. 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  9. 1/3 cup milk
  10. 1 teaspoon vanilla extract
  11. Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading
  12. consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.