jglass
New member
Collector's Cocoa Cake
Ingredients:
•
3/4 cup (1-1/2 sticks) butter or margarine, softened
•
1-3/4 cups sugar
•
2 eggs
•
1 teaspoon vanilla extract
•
2 cups all-purpose flour
•
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
•
1-1/4 teaspoons baking soda
•
1/2 teaspoon salt
•
1-1/3 cups water
•
ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING(recipes follow)
Directions: 1. Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans. 2. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans. 3. Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 4. Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING. 8 to 10 servings. ONE-BOWL BUTTERCREAM FROSTING 6 tablespoons butter or margarine, softened 2-2/3 cups powdered sugar 1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed 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. FLUFFY PEANUT BUTTER FROSTING 1 cup milk 3 tablespoons all-purpose flour 1 cup sugar 1/2 cup REESE'S Creamy Peanut Butter 1/2 cup shortening
1 teaspoon vanilla extract Dash salt Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour. Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting.