Recipe - Hershey Chocolate Fudge Cake (1930)

1 Three fourths cup Unsifted allpurpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
One half cup Vegetable shortening
1 One half cup Sugar
2 Eggs
1 teaspoon Vanilla
2/3 cup Cocoa
One half cup Hot water plus
1 tablespoon Hot water
1 cup Sour milk*

Grease and flour two 9" layer cake pans. Preheat oven to 350F. Combine
flour, baking powder, baking soda and salt on wax paper. In large mixing
bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
Blend cocoa into hot water to make a smooth paste; gradually add to creamed
mixture. Add flour alternating with sour milk to creamed mixture. Pour
batter into prepared pans. Bake at 350F for 30 minutes, or til tops spring
back when lightly pressed. Cool on wire racks for 10 minutes. Remove from
pans; cool completely. Spread with your favorite frosting.

* To sour milk: Add 1 Tablespoon vinegar to one cup milk.

Source: The Hershey Chocolate Cookbook Posted to TNT Prodigy's Recipe
Exchange Newsletter by "Peggy L. Makolondra" pmakolon@mail.wiscnet.net
on Aug 22, 1997