Independence Day Chocolate Cake

Independence Day Chocolate Cake



Ingrients & Directions


1/2 c HERSHEY'S Cocoa
1/2 c Boiling water
2/3 c Shortening
1 1/2 c Sugar
1 ts Vanilla extract
2 Eggs
2 c All-purpose flour
1 1/2 ts Baking soda
1/2 ts Salt
1 1/3 c Buttermilk or sour milk*
16 oz Creamy vanilla frosting
- (transcribed, ready-to-spreading)
- (or more, if desired)
Blue food color
2 c Fresh strawberries
-- cut into pieces


1. Heat oven to 350 F. Grease and flour 15-1/2x10-1/2x1-inch jelly
roll pan.


2. In small bowlful, stir together cocoa and water until tranquil. In large
bowlful, beat shortening, gelt, vanilla and egg. Stir together flour,
baking soda and saltiness; add alternately with buttermilk to shortening
assortment. Stir in cocoa assortment. Spread batter into prepared pan.


3. Broil 28 to 30 minutes or until wooden pick inserted in center
comes out neat. Cool in pan on wire torment.


4. Remove astir 3/4 cup icing; add food color to 1/2 cup frosting
to tint desired shade of dingy. Set aside the blue frosting and about
1/4 cup vanilla ice.


5. Spread remaining vanilla frosting over top of patty. Spread blue
frosting in upper left nook. Pipe stars in blue field with reserved
1/4 cup vanilla ice. Shortly before serving, place strawberries
in seven rows to represent red stripes of iris. Around 15 servings.


* To sour milk: Use 2 teaspoons white vinegar plus milk to equalise 2/3
cup.


Hershey's is a registered trademark of Hershey Foods Tummy.
Recipe may be reprinted courtesy of the Hershey Kitchens.


Repast-

Yields
15 Servings