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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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This recipe for HERSHEY'S PRIZE CHOCOLATE CAKE, by , is from HOPP FAMILY COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tami Kuch Kowsky


c butter
c shortening
2 c sugar
1 t vanilla
2 eggs
t baking soda
c Hershey's cocoa powder
1 c unsalted flour
t baking powder
⅓ t salt
1 c milk

Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy; then blend in eggs. Combine baking soda, cocoa, flour, baking powder, and salt in bowl. Add alternately with milk to batter. Blend well. Pour into prepared pans. Bake at 350 degrees for 30 to 35 minutes. Cake is done after inserted tooth pick comes out clean. Cool 10 minutes; remove from pans.

Frost with Hershey's Perfectly Chocolate Chocolate Frosting.

Nancy Kuch Smith




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