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This is quite an older recipe I got from a Hershey insert from a magazine. Probably from the 80's?
Chocolatetown Special Cake
from Hershey's
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk or sour milk*
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. 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. 8 to 10 servings.
To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.
~ONE-BOWL BUTTERCREAM FROSTING~
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
Chocolatetown Special Cake
from Hershey's
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk or sour milk*
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. 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. 8 to 10 servings.
To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.
~ONE-BOWL BUTTERCREAM FROSTING~
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.