Recipe - Hershey Chocolate Almond Cake

2 cup Flour
2 cup Sugar
2 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
1 cup Hershey cocoa
2 Eggs
1 cup Milk
One half cup Oil
1 cup Hot Cappuccino; (coffee
flavor)

FILLING
5 tablespoon Wondra cake flour
1 cup Milk
One half pound Butter
1 cup Sugar
1 teaspoon Vanilla
1/3 cup Ground almonds

ICING FOR CAKE
One fourth pound Margarine
1/3 cup Crisco shortening
1 pound Powdered sugar
One half cup Hershey cocoa
1 teaspoon Vanilla
Add milk as needed

Notes: By Agnes M. Eckhart, Lehighton. The Times News, PA

Preheat oven to 350°. Use two greased 8 or 9 inch pans. Combine dry
ingredients. Add eggs, milk and oil and mix well. Add Cappuccino slowly.
Mix thoroughly. Bake for 40 minutes. Test for doneness.

FILLING: Combine flour and milk in saucepan. Cook, stirring constantly
until thick and smooth paste. Cool. Beat butter, sugar, and vanilla until
creamy. Add almonds. Beat until blended. Spread between layers.

ICING FOR CAKE:

Ice cake. Top with cut or sliced up almonds.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998