3/4 cup butter or margarine - softened
1 2/3 cup sugar
3 eggs
1 tsp vanilla extract
2 cup all-purpose flour
2/3 cup hershey's cocoa
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/3 cup water
1/2 cup hard peppermint candy, opt. (finely, crushed)
1 add'l hard peppermint candy -(crush, ed), optional
FROSTING
6 tbsp butter or margarine softened
2 2/3 cup powdered sugar
1/2 cup hershey's cocoa
1/3 cup milk
1 tsp vanilla extract
A Recipe for
Old-Fashioned Chocolate Cake
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
This Recipe for Old-Fashioned Chocolate Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Old-Fashioned Chocolate Cake from the recipe cookbook of Recipes-to-go (Dessert)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
baking pans or one 13x9x2-inch baking pan. In large mixer bowl,
combine butter, sugar, eggs and vanilla; beat on high speed of
electric mixer 3 minutes. Stir together flour, cocoa, baking soda,
salt and baking powder; add alternately with water to butter mixture,
beating until blended. Add candy, if desired. Pour batter into
prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in
center comes out clean. Cool 10 minutes; remove from pans to wire
racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING.
Just before serving, garnish with peppermint candy, if desired. 8 to
10 servings. One-Bowl Buttercream Frosting:
In small mixer bowl, beat butter. Add powdered sugar and cocoa
alternately with milk; beat to spreading consistency (additional milk
may be needed). Blend in vanilla. About 2 cups frosting. Variation:
Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in
diameter) 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20
to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Serves: 1
Old-Fashioned Chocolate Cake Recipe brought to you by Recipes To-Go