Heritage Chocolate Cake
Ingredients
- ⅔ cup butter or margarine, softened
- 1¾ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup HERSHEY’S Cocoa
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk or sour milk*
- CHOCOLATE FUDGE FROSTING recipe below
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- Beat butter, sugar, eggs and vanilla in large bowl until fluffy.
- Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth.
- Pour batter into prepared pans.
- 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 CHOCOLATE FUDGE FROSTING.
Notes / Tips / Wine Advice:
* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
CHOCOLATE FUDGE FROSTING 1/3 cup butter or margarine 1/3 cup HERSHEY’S Cocoa 2-2/3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract 1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes). 2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.
