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Independence Day Chocolate Cake
-= Exported from BigOven =- Independence Day Chocolate Cake Recipe By: Serving Size: 1 Cuisine: Uncategorized Main Ingredient: Chocolate Categories: Milk, Butter, Cream, Chocolate, Cheesecakes -= Ingredients =- 1/2 cup Boiling water 2/3 cup Shortening 1 1/2 cups Sugar 1 teaspoon Vanilla extract 2 Eggs 2 cups All-purpose flour 1 1/2 teaspoons Baking soda 1/2 teaspoon Salt 1 1/3 cups Buttermilk or sour milk* 1 Ready-to-spread creamy frosting/or 2 cans/ 16 oz Blue food color 2 cups Fresh strawberries, cut into pieces
| Instructions: -= Instructions =- Heat oven to 350ºF. Grease and flour 15-1/2x10-1/2x1-inch jelly roll pan. 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. Bake 28 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Remove about 3/4 cup frosting; add food color to 1/2 cup frosting to tint desired shade of blue. Set aside the blue frosting and about 1/4 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 1/4 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 Hersheys is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Posted to MM-Recipes Digest V4 #136 by novmom@juno.com (Angela Gilliland) on May 16, 1997 Related recipe: |
