Do you love chocolate? Then you will love this cake! The note on this recipe says it is from Hershey, Pennsylvania, home of Hershey's chocolate. It's thick, moist, and rich, with half a cup of cocoa in both the cake and the frosting. Yummy!
When we lived in Japan, I used this cake recipe a lot because I could find the ingredients. It only calls for cocoa, which I could afford to buy there, not baking chocolate, which was horribly expensive if you were ever able to find it. I never had buttermilk on hand, so I just made sour milk by adding vinegar to it. I've given the substitution in the recipe.
The one-bowl frosting is wonderful, too. It calls for butter and lots of cocoa, so it tastes rich and chocolaty. Since it doesn't need to be cooked, it's easy to make. I keep this recipe on hand whenever I want a fast, delicious chocolate frosting.
I've listed both recipes below the layout so you can more easily copy them. Enjoy!
Sue

Credits:
Programs:
GIMP, PSE 6
Materials: "Sophisticated Grunge", Amber Labau,
Stolen Moments; Chocolate Alpha,
le p'tit monde de marie
Fonts: Segoe Bold Italic, Arial Bold
I submitted this layout to the
DSO recipe challenge and the Digital Candy
"Whet Your Palette" challenge.SPECIAL CHOCOLATE CAKE – from “Chocolatetown” – Hershey, PA
CAKE:
Stir together until smooth, then set aside:
1/2 cup cocoa powder
1/2 cup boiling water
Cream together until light and fluffy:
2/3 cup shortening
1 & 3/4 cup sugar
1 teaspoon vanilla
Add 2 eggs and beat well.
Combine:
2 & 1/4 cup flour
1 & 1/2 teaspoon baking soda
1/2 teaspoon salt
Measure 1 & 1/3 cup buttermilk or sour milk (May substitute mixture of 4 teaspoons vinegar plus milk to equal 1 & 1/3 cup)
Add the flour mixture alternately with the buttermilk to the creamed mixture. Blend in cocoa mixture.
Pour cake batter into 2 greased and floured 9" layer pans (or 9" x 12" pan). Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans and cool completely. Frost.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine
1/2 cup sifted cocoa powder
2 & 2/3 cup sifted powdered sugar
1/3 cup milk
1 teaspoon vanilla
Cream butter in a small bowl. Add cocoa & sugar alternately with milk. Beat to spreading consistency. Blend in vanilla.