Hershey's Chocolate Cake
Source of Recipe
Aunt Saunny
3/4 cup Hershey's Cocoa
1 cup boiling water
1/2 cup (1 stick) plus 2 TB butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla extract
1-3/4 cups all purpose flour
1-1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup milk
1/4 cup dairy sour cream
1. Heat oven to 350° F. Grease three 9-" round baking pans. Line
bottoms with wax paper; grease and flour paper. Mix cocoa with boiling
water in small bowl; stir until smooth. Set aside to cool.
2. Beat butter and sugar in large bowl until fluffy. Add eggs, one at
a time, beating well after each addition. Stir in vanilla. Gradually
add cocoa mixture, beating well.
3. Stir together flour, baking soda and salt; add alternately with
milk and sour cream to butter mixture, beating until blended. Pour
batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes. Remove from pans to wire racks; carefully
peel off wax paper. Cool completely. Frost as desired.
Yield: 10 to 12 servings.
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