Ingredients Jump to Instructions ↓

  1. 2/3 cup plus 3/4 cup sugar , divided

  2. 1/3 cup HERSHEY'S Cocoa

  3. 1 cup water

  4. 1/3 cup butter or margarine

  5. 2-1/2 teaspoons vanilla extract , divided

  6. 1 cup all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt

  9. 1/4 cup shortening

  10. 1/2 cup milk

  11. 1 egg

  12. 1/2 cup chopped nuts

  13. SWEETENED WHIPPED CREAM (recipe follows)

Instructions Jump to Ingredients ↑

  1. Prepare PASTRY CRUST. Heat oven to 350°F.

  2. Stir together 2/3 cup sugar and cocoa in medium saucepan; stir in water. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. Set aside.

  3. Stir together flour, remaining 3/4 cup sugar, baking powder and salt in small bowl; add shortening, milk and remaining 1 teaspoon vanilla. Beat on medium speed of electric mixer 2 minutes. Add egg; beat 2 minutes. Spoon batter into prepared crust. Stir chocolate mixture; gently pour over batter. Sprinkle nuts over top.

  4. Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm with SWEETENED WHIPPED CREAM.

  5. servings.

  6. PASTRY CRUST 1-1/3 cups all-purpose flour 1/2 teaspoon salt 1/8 teaspoon baking powder 1/2 cup shortening 3 tablespoons cold water Stir together flour, salt and baking powder in medim bowl. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened. Roll dough into circle about 1/8 inch thick. Fit into 9-inch pie plate; flute edge.

  7. SWEETENED WHIPPED CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl; beat until stiff.


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