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Chocolate Cake Recipe from EARLY Cans of Hershey's Cocoa Recipe

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This recipe for Chocolate Cake Recipe from EARLY Cans of Hershey's Cocoa, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Friday, November 30, 2007


2.3 c margarine
1 2/3 c sugar
3 eggs 1/2 t vanilla
2 c flour
2/3 cu cocoa
1 1/4 t baking soda
1/4 t baking powder
1 t salt
1 1/3 c water
1/2 c crushed peppermint candy, optional

1/2 c oleo
1/2 c cocoa
3 1/2 c pwdr. sugar
1/2 c minus 1T milk
1 t vanilla
1 T crushed candy (optional)

Combine oleo, sugar, eggs and vanilla. Beat on high speed of mixer for 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt. Add, alternating with water, to creamed mixture. Blend until combined. Add candy if desired. pour into tow creased cocoa-dusted 9 inch cake pans. Bake in 350 oven for 30-35 minutes. Frost.

Cocoa Fudge Frosting

Melt oleo over low heat. Add cocoa. Heat just until mixture begins to boil, stirring constantly. Pour into small mixer bowl. Alternately add powdered sugar and milk, beating to spreading consistency. Blend in vanilla and peppermint candy.
Spread while warm. Fills and frosts an 8 or 9 inch layer cake.




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