Independence Day Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Independence Day Chocolate Cake
Categories: Cheesecakes, 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.

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