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1/2 c. Hershey's chocolate 1/2 c. boiling water 2/3 c. shortening 1 3/4 c. sugar 1 tsp. vanilla 2 1/4 c. unsifted all-purpose flour 1 1/2 tsp. salt 1 1/3 c. buttermilk eggs Stir together cocoa and boiling water in small bowl until smooth. Set aside. Cream the shortening, sugar and vanilla in a large mixing bowl until light and fluffy. Add eggs; beat well. Combine flour, baking powder and salt and add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into 3 greased and floured 8-inch pans or two 9-inch pans. Bake at 350 degrees for 25 to 30 minutes for 8-inch pans or 35 to 40 minutes for 9-inch pans or until tester comes out clean. Cool 10 minutes. Remove from pans and cool completely. Frost as desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |