Chocolatetown Special Cake
This homemade Chocolatetown Special Cake recipe has been loved by many since it first appeared on the back of HERSHEY'S Cocoa tins in the 1960s. Cocoa, shortening, buttermilk and other baking ingredients blend together to give the cake its delicious and deep flavor. After tasting this moist chocolate cake, you'll wonder where it's been all your life. Dress it up with chocolate twirls and strawberries and you've got a crowd-pleasing dessert for any celebration. Frost your Chocolatetown Special Cake with our 5-minute One-Bowl Buttercream Frosting—it's decidedly the "icing on the cake" for this delicious dessert!
Ingredients
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 tsp
vanilla extract
2
eggs
2 1/4 cups
all-purpose flour
1 1/2 tsps
baking soda
1/2 tsp
salt
1 1/3 cups
buttermilk or sour milk*
Directions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2
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.
3
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.
* To make Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups
