Quilter’s EXCELLENT Chocolate Cake Recipe

12 11 2008

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.

 

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