Ingredients Jump to Instructions ↓

  1. 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

  2. 1/2 cup boiling water

  3. 2/3 cup vegetable shortening

  4. 1 3/4 cups granulated sugar

  5. 1 teaspoon vanilla extract

  6. 2 large eggs

  7. 2 1/4 cups all-purpose flour

  8. 1 1/2 teaspoons baking soda

  9. 1/2 teaspoon salt

  10. 1 1/3 cups buttermilk or sour milk*

  11. One-Bowl Buttercream Frosting (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.

  2. Stir together cocoa and water in small bowl until smooth.

  3. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well.

  4. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well.

  5. Pour batter into prepared pans.

  6. 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.

  7. Frost with One-Bowl Buttercream Frosting.

  8. Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).

  9. Stir in vanilla.


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