I made her birthday cake and she was so pleased.

Monday, December 8, 2014

Hershey's chocolate cake (c1947)

2-1/4 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1-1/2 cups sugar
1 tsp. vanilla
2 eggs
1 cup sour milk
1/3 cup hot water (I use strong coffee, it really enhances the chocolate flavor)
1/2 cup Hershey’s Cocoa
  1. Sift flour once, then measure and mix with soda, baking powder and salt; sift again.
  2. Cream shortening; add sugar gradually, beating thoroughly after each addition.
  3. Add vanilla, then well-beaten eggs; beat until fluffy.
  4. Beat in flour mixture alternately with sour milk.
  5. Mix cocoa and hot water to form a smooth paste;beat into batter.
  6. Pour into 3 small cake pans, or 2 large layer cake pans.
  7. Bake in moderate oven (350 degrees F) 30-35 minutes.
  8. Cool, spread with any chocolate icing.
  9. To make sour milk, add 1 tablespoon vinegar to 8 ounces of milk. Let sit 5 minutes.

One-bowl buttercream frosting recipe
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Hershey’s Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. Makes about 2 cups frosting.
For Chocolate cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350 degrees F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

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