Special Cocoa Cake

3/4 c Hershey's cocoa

1/2 c Brown sugar

1/2 c Boiling water

2 c Cake flour; sifted

1 1/2 c Baking powder

1/2 c Soda

1/2 c Salt

2/3 c Shortening

1 1/4 c Sugar

1 ts Vanilla

3 Eggs

3/4 c Milk

Recipe by: Hersheys Recipes Pamplet 1930's 1.) Mix cocoa and brown sugar in saucepan; add hot water,

stirring until smooth. Bring to a boil, and cook slowly 3 minutes, or until slightly thickened, stirring constantly; cool. 2.) Sift flour once, then measure and mix with baking

powder, soda, and salt; sift twice. 3.) Cream shortening until softened; add sugar gradually,

beating thoroughly after each addition. 4.) Beat in vanilla, then eggs, one at a time, beating

until fluffy after each. Add cooled cocoa mixture; stir until blended. Add flour mixture alternately with milk, beating until smooth, after each addition. 5.) Turn into 2 greased (9-inch) layer pans. Bake in

moderate oven (350') about 25 minutes. 6.) Frosting Suggestions: When cold, spread Cocoa Fudge

Frosting between layers and on top and sides of cake. Sprinkle chopped nuts on sides, if desired. Source: Hersheys Recipes Pamplet 1930's From library of Cathy Svitek
-