Hershey’s Chocolate Cake

It is our grandmothers’ recipe and you will recognize it from the first bite.

A simple cake that tastes so good!

Makes 8 to 10 servings

INGREDIENTS

• 2/3 cup butter or margarine, softened (150 ml)
• 1 3/4 cups sugar (425 ml)
• 3 eggs (3)
• 1 teaspoon vanilla extract (5 ml)
• 2 cups all-purpose flour (500 ml)
• 1/2 cup HERSHEY’S cocoa (125 ml)
• 1 teaspoon baking powder (5 ml)
• 3/4 teaspoon baking soda (4 ml)
• 1/2 teaspoon salt (2 ml)
• 1 1/2 cups
• buttermilk or sour milk* (375 ml)

CHOCOLATE ICING :

• 1/3 cup butter or margarine (75 ml)
• 1/3 cup HERSHEY’S cocoa (75 ml)
• 2 2/3 cup powdered sugar (625 ml)
• 1/3 cup milk (75 ml)
• 1 teaspoon vanilla extract (5 ml)

PREPARATION

1. Preheat oven to 350°F (180°C). Grease and flour 2 9-inch (1.5 L) round cake pans.
2. Whisk butter, sugar, eggs, and vanilla in a large bowl until frothy. Combine flour, cocoa, baking powder, baking soda, and salt; add to butter mixture, alternating with buttermilk until smooth. Divide batter among greased pans.
3. Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean; cool in pans for 10 minutes. 
4. Remove cake from pan and place on wire rack; cool completely.

Melt-in-the-mouth chocolate frosting: 

1. Melt butter in a small saucepan over low heat; add cocoa. 
2. Cook, stirring continuously until the mixture is smooth and slightly thickened. Remove from heat; pour into a medium bowl. Cool until very thick (about 40 minutes).
3. Add powdered sugar, alternating with milk and vanilla; stir until icing is spreadable. 
4. Frost cooled cake.

*To prepare sour milk: Put 4 1/2 teaspoons (22 ml) of white vinegar in 1 1/2 cups (375 ml) of milk.