Today’s recipe is from one of my FAVORITE clients, Joannie Alderman, of San Antonio, Texas. Joanie is not only an awesome piecer (I have quilted two of her quilts and I am currently working on one for her that is a French Braid) but an excellent cook. Below is her UNBELIEVEABLE chocolate cake. Enjoy!
Hershey’s Prize Chocolate Cake
1/4 cup butter
1/4 cup shortening
2 cups sugar
1 teaspoon vanilla
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup Hershey’s Cocoa
1 3/4 cups unsifted all-purpose flour
1/8 teaspoon salt
1 3/4 cups milk
Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy; blend in eggs.
Combine baking soda, cocoa, flour, baking powder and salt in bowl; add alternately with milk to the batter. Blend well.
Pour into prepared pans; bake at 350 degrees for 30- 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans.
Frost with your favorite frosting recipe.
