It tasted way better than it looked! I need to get better cake pans - like the ones in Everyday Food - use parchment paper on the bottom and not try to frost on in a hurry and on a very humid day. Any other tips will be appreciated! This chocolate delight was Hershey's "Old Fashioned Chocolate Cake" with "One Bowl Buttercream Frosting"
Old Fashioned Chocolate Cake
This variation came from the Hershey's Homemade Cookbook - 1991, second printing, page 9
3/4 cup (1 1/2 sticks) butter, softened
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup Hershey's Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
Heat oven to 350. Grease and flour two 9" round baking pans. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. In separate bowl, stir together flour, cocoa, baking soda, salt and baking powder, add alternately with water to butter mixture. Blend just until combined. Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely, then frost.
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One Bowl Buttercream Frosting
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; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
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