Independence Day Chocolate Cake Recipe
Servings: 1
Ingredients
- 1/2 c. Hershey's cocoa
- 1/2 c. Boiling water
- 2/3 c. Shortening
- 1 1/2 c. Sugar
- 1 tsp Vanilla extract
- 2 x Large eggs
- 2 c. All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/3 c. Buttermilk or possibly sour lowfat milk*
- 1 x Ready-to-spread creamy vanilla Frosting/or possibly 2 cans/ 16 ounce Blue food color
- 2 c. Fresh strawberries Cut into pcs
Directions
- Heat oven to 350 F.
- Grease and flour15-1/2x10-1/2x1-inch jelly roll pan. 2. In small bowl, stir together cocoa and water till smooth. In large bowl, beat shortening, sugar, vanilla and Large eggs. Stir together flour, baking soda and salt; add in alternately with buttermilk to shortening mix. Stir in cocoa mix. Spread batter into prepared pan. 3. Bake 28 to 30 min or possibly till wooden pick inserted in center comes out clean. Cold in pan on wire rack. 4. Remove about 3/4 c. frosting; add in food color to 1/2 c. frosting to tint desired shade of blue.
- Set aside the blue frosting and about 1/4 c. vanilla frosting. 5. Spread remaining vanilla frosting over top of cake. Spread blue frosting in upper left corner. Pipe stars in blue field with reserved 1/4 c. vanilla frosting. Shortly before serving, place strawberries in seven rows to represent red stripes of flag. About 15 servings.* To sour lowfat milk: Use 2 tsp. white vinegar plus lowfat milk to equal 2/3 c..JM Hershey's is a
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