CELEBRATION CHOCOLATE CAKE
Book club member Susan Winters recreated a 1940’s cake recipe with Hershey’s chocolate.

3/4 cup Hershey’s® Cocoa
1 cup boiling water
1/2 cup (1 stick) plus 2
Tablespoons butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup dairy sour cream

Heat oven to 350° F.

Grease three nine-inch round baking pans.
Line bottoms with wax paper; grease and flour paper.

Mix cocoa with boiling water in small bowl; stir until smooth.
Set aside to cool.
Beat butter and sugar in large bowl until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Gradually add cocoa mixture, beating well.

Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended.
Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes.
Remove from pans to wire racks; carefully peel off wax paper.

Cool completely.
Frost as desired.
10 to 12 servings.


CHOCOLATE LOVER’S FROSTING

3 cups sifted powdered sugar, divided
2/3 cup Hershey’s® Cocoa
1/2 cup (1 stick) butter or margarine, softened
5 to 6 tablespoons milk, divided
1 teaspoon vanilla extract

Beat 1 cup powdered sugar, cocoa, butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy.
Gradually beat in remaining sugar and milk until smooth.
Makes two cups.