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Hershey's Collector's Cocoa Cake
This recipe comes from an old can of Hershey's Cocoa that I have kept for years to preserve this version. But it's not just the recipe that makes it so good. The secret to making this great Hershey's cake even better is to use Hershey's Special Dark or Pernigotti Cocoa.
This cake is so moist that even
though I use non-stick pans, I put parchment paper in the bottom of each pan. Monitor
the baking process carefully, and remove each pan as soon as a toothpick
can be withdrawn cleanly from the center.
|3/4 cup butter||3/4 cups cocoa|
|1-3/4 cups sugar||1-1/4 teapsoons baking soda|
|2 eggs||1/2 teaspoon salt|
|1 teaspoon vanilla||1-1/3 cups water|
|2 cups unsifted all-purpose flour|
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt; add alternately with water to creamed mixture. Pour batter into 2 greased and floured cake pans. Bake at 350°, 35 to 40 minutes for 8-inch pans; 30 to 35 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely and frost with Chocolate Buttercream Frosting.
Chocolate Buttercream Frosting
If you desire a coffee flavor (optional), dissolve 2 teaspoons of Nescafe Instant Dark Roast Coffee (or something similar) into the milk
6 tablespoons butter (softened)
2-2/3 cups unsifted confectioner's sugar
Cocoa : 1/3 cup for light flavor, 1/2 cup for medium flavor, 3/4 cup for dark flavor
1/3 cup milk
1 teaspoon vanilla
2 teaspoons Nescafe Instant
Dark Roast Coffee (optional)
Cream butter in a small
mixer bowl. Add cocoa and confectioner's sugar alternately with milk;
beat to spreading consistency (additional tablespoon milk may be needed).
Blend in vanilla.