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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe appeared on a can of Hershey's Cocoa way back in 1943. I tried it, my boys liked it and I've been making it ever since. I make all my cakes from scratch, and this is one of the best! Ingredients:
2/3 cup butter, softened |
1-2/3 cups sugar |
3 eggs |
2 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
1-1/4 teaspoons baking soda |
1 teaspoon salt |
1-1/3 cups milk |
confectioners' sugar or favorite frosting |
Directions:
1. In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13-in. x 9-in. pan.
2. Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or frost with your favorite frosting. Yield: 12-15 servings.
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