CAKES • FROSTINGS
Reading edition
EVERYDAY CHOCOLATE LAYER CAKE
2 cups sifted cake flour 2 teaspoons baking powder ½ teaspoon soda ½ teaspoon salt ⅔ cup shortening 1¼ cups sugar 1 teaspoon vanilla 2 eggs 3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE, melted 1 cup milk
(1) Sift flour once, then measure and mix with baking powder, soda and salt; sift twice. (2) Cream shortening until softened; add sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then eggs, one at a time, beating until light and fluffy after each. Add melted chocolate and stir until blended. Add flour mixture alternately with milk, beating until smooth after each addition. (4) Turn into 2 greased (8- or 9-inch) layer cake pans. Bake in moderate oven (350 degrees F.) to 25 to 30 minutes according to thickness of layer. (5) Frosting Suggestion: When cake is cold spread with Quick Chocolate Frosting.
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HERSHEY’S BAKING CHOCOLATE is a blend of the world’s finest cocoa beans processed with all the science and skill known to the chocolate maker. It contains no added ingredient of any kind and none of its natural cocoa butter has been removed. Its full chocolate flavor, richness and velvety smooth texture are unequalled. The convenient ½ pound Pantry Package stands upright and contains 8 individually wrapped 1 oz. blocks, scored for breaking into ½ oz. pieces.
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MARBLE LOAF CAKE
2 cups sifted cake flour 2½ teaspoons baking powder ½ teaspoon salt ⅔ cup shortening 1⅓ cups sugar 1 teaspoon vanilla 3 eggs, separated ⅔ cup milk 2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE, melted
(1) Sift flour once, then measure and mix with baking powder and salt. (2) Cream shortening until softened. Add 1 cup sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then egg yolks, one at a time, beating until fluffy after each. Add flour mixture alternately with milk, beating until smooth after each. (4) Whip egg whites until just stiff; gradually whip in remaining sugar. Fold into cake batter. (5) Remove half of batter to another bowl; stir in melted chocolate. (6) Drop by spoonfuls into greased (9-inch) square pan, alternating mixtures. Bake in moderate oven (350 degrees F.) about 40 minutes.
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PARTY CHOCOLATE CAKE
3 cups sifted cake flour 2½ teaspoons baking powder ½ teaspoon soda ½ teaspoon salt ¾ cup shortening 2 cups sugar 1¼ teaspoons vanilla 3 eggs, separated 4½ blocks (4½ ounces) HERSHEY’S BAKING CHOCOLATE, melted 1½ cups milk
(1) Sift flour once, then measure and mix with baking powder, soda and salt; sift twice. (2) Cream shortening until softened; add 1¾ cups sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then egg yolks, one at a time, beating until light and fluffy after each. Add melted chocolate and blend. Add flour mixture alternately with milk, beating until smooth after each addition. (4) Beat egg whites until just stiff but not dry; then beat in remaining ¼ cup sugar and fold thoroughly into cake batter. (5) Turn into 3 greased (9-inch) layer cake pans. Bake in moderate oven (350 degrees F.) about 25 minutes. (6) Frosting Suggestion: Uncooked Chocolate Frosting.
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QUICK CHOCOLATE FROSTING
4 tablespoons butter 4 blocks (4 ounces) HERSHEY’S BAKING CHOCOLATE ⅓ cup hot milk 3 cups sifted confectioners’ sugar 1 teaspoon vanilla ⅛ teaspoon salt
(1) Melt butter and chocolate in double boiler; stir until blended. (2) Stir hot milk into sugar, and beat until smooth. (3) Stir in vanilla, salt and chocolate mixture. Beat until smooth and thickened, about 5 minutes. Enough frosting for filling and top of 2 (9-inch) cake layers.
UNCOOKED CHOCOLATE FROSTING
2 egg whites 2¾ cups sifted confectioners’ sugar 1 teaspoon vanilla 4 teaspoons butter, melted ⅛ teaspoon salt 2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE, melted
Beat egg whites until stiff. Add sugar a little at a time beating well between each addition. When mixture begins to thicken, continue beating with a wooden spoon. Add vanilla, melted butter and salt and beat until thoroughly blended. Add remaining sugar continuing beating. Stir in melted chocolate and beat until thoroughly blended. Makes enough frosting for filling and top of 2 (9-inch) layers.
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