Independence Day Chocolate Cake

* Exported from MasterCook *

INDEPENDENCE DAY CHOCOLATE CAKE

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Holiday Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c HERSHEY'S Cocoa
1/2 c Boiling water
2/3 c Shortening
1 1/2 c Sugar
1 t 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
- (canned, ready-to-spread)
- (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 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.

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

Meal-Master format courtesy of Karen Mintzias



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