Recipe - Independence Day Chocolate Cake

One half cup Hershey's cocoa
One half cup Boiling water
2/3 cup Shortening
1 One half cup Sugar
1 teaspoon Vanilla extract
2 Eggs
2 cup Allpurpose flour
1 One half teaspoon Baking soda
One half teaspoon Salt
1 1/3 cup Buttermilk or sour milk*
1 Readytospread creamy
vanilla
Frosting/or 2 cans/ 16 oz
Blue food color
2 cup Fresh strawberries
Cut into pieces

Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease and flour
151/2x101/2x1inch jelly roll pan. 2. In small bowl, stir together cocoa
and water until smooth. In large bowl, beat shortening, sugar, vanilla and
eggs. Stir together flour, baking soda and salt; add alternately with
buttermilk to shortening mixture. Stir in cocoa mixture. Spread batter into
prepared pan. 3. Bake 28 to 30 minutes or until wooden pick inserted in
center comes out clean. Cool in pan on wire rack. 4. Remove about Three fourths cup
frosting; add food color to One half cup frosting to tint desired shade of blue.
Set aside the blue frosting and about One fourth cup vanilla frosting. 5. Spread
remaining vanilla frosting over top of cake. Spread blue frosting in upper
left corner. Pipe stars in blue field with reserved One fourth cup vanilla
frosting. Shortly before serving, place strawberries in seven rows to
represent red stripes of flag. About 15 servings. * To sour milk: Use 2
teaspoons white vinegar plus milk to equal 2/3 cup.JM Hershey's is a
registered trademark of Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.

Posted to MMRecipes Digest V4 #136 by novmom@juno.com (Angela Gilliland)
on May 16, 1997