I found this recipe on the back of a Hershey's Cocoa can and it has been a favorite ever since. I have taken it to get togethers from Girl Scouts to work related events and true to its name, it always disappears fast.
1/4 c butter 1 3/4 c unsifted flour
1/4 c shortening 3/4 t baking powder
2 c sugar 3/4 t baking soda
1 t vanilla 1/8 t salt
2 eggs 1 3/4 c milk
3/4 c cocoa
Grease and flour 2 8" round cake pans. Preheat oven to 350 degrees.
Cream butter, shortening, sugar and vanilla until fluffy at medium speed of electric mixer. Blend in eggs.
Combine cocoa, flour, baking soda, baking powder and salt in small mixing bowl. Stir with a wisk to mix well. All alternately with milk to creamed mixture. Blend well on medium speed of electric mixer. Pour into prepared pans. Bake at 350 degrees for 30-35 minutes. Cool in pans for 10 minutes and then remove from pans. Cool completely on racks before frosting with Chocolate Buttercream Frosting.
No comments:
Post a Comment