Title: Independence Day Chocolate Cake
Categories: Cheesecake Chocolate
Yield: 1 Servings
| 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* |
| 1 | | Ready-to-spread creamy vanilla |
| | | Frosting/or 2 cans/ 16 oz |
| | | Blue food color |
| 2 | c | Fresh strawberries |
| | | Cut into pieces |
Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease and flour
15-1/2x10-1/2x1-inch jelly roll pan. 2. In small bowl, stir together cocoa
and water until smooth. In large bowl, beat shortening, sugar, vanilla and
eggs. Stir together flour, baking soda and salt; add alternately with
buttermilk to shortening mixture. Stir in cocoa mixture. Spread batter into
prepared pan. 3. Bake 28 to 30 minutes or until wooden pick inserted in
center comes out clean. Cool in pan on wire rack. 4. Remove about 3/4 cup
frosting; add food color to 1/2 cup frosting to tint desired shade of blue.
Set aside the blue frosting and about 1/4 cup vanilla frosting. 5. Spread
remaining vanilla frosting over top of cake. Spread blue frosting in upper
left corner. Pipe stars in blue field with reserved 1/4 cup vanilla
frosting. Shortly before serving, place strawberries in seven rows to
represent red stripes of flag. About 15 servings. * To sour milk: Use 2
teaspoons white vinegar plus milk to equal 2/3 cup.JM Hershey's is a
registered trademark of Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.