Collector's Cocoa Cake
Yield: 10 servings
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 3/4 cups Sugar
2 Eggs
1 tsp Vanilla extract
2 cups All-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1 1/4 tsp Baking soda
1/2 tsp Salt
1 1/3 cups Water
ONE-BOWL BUTTERCREAM FROSTING
Or FLUFFY PEANUT BUTTER FROSTING (recipes follow)
ONE-BOWL BUTTERCREAM FROSTING
6 tbsp Butter or margarine, softened
2 2/3 cups Powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa 1/3 cup milk
1 tsp Vanilla extract
FLUFFY PEANUT BUTTER FROSTING
1 cup Milk
3 tbsp All-purpose flour
1 cup Sugar
1/2 cup REESE'S Creamy Peanut Butter
1/2 cup Shortening
1 tsp Vanilla extract
Dash salt
Procedures
1 Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans.
2 Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans.
3 Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4 Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING. 8 to 10 servings.
5 ONE-BOWL BUTTERCREAM FROSTING
6 Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
7 FLUFFY PEANUT BUTTER FROSTING
8 Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour.
9 Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting.
Yield: 10 servings
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 3/4 cups Sugar
2 Eggs
1 tsp Vanilla extract
2 cups All-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1 1/4 tsp Baking soda
1/2 tsp Salt
1 1/3 cups Water
ONE-BOWL BUTTERCREAM FROSTING
Or FLUFFY PEANUT BUTTER FROSTING (recipes follow)
ONE-BOWL BUTTERCREAM FROSTING
6 tbsp Butter or margarine, softened
2 2/3 cups Powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa 1/3 cup milk
1 tsp Vanilla extract
FLUFFY PEANUT BUTTER FROSTING
1 cup Milk
3 tbsp All-purpose flour
1 cup Sugar
1/2 cup REESE'S Creamy Peanut Butter
1/2 cup Shortening
1 tsp Vanilla extract
Dash salt
Procedures
1 Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans.
2 Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans.
3 Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4 Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING. 8 to 10 servings.
5 ONE-BOWL BUTTERCREAM FROSTING
6 Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
7 FLUFFY PEANUT BUTTER FROSTING
8 Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour.
9 Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting.
