This delectable cake ismadewith a dark cocoa. (NAPSA)—When it comes to making favorite desserts even bet- ter, chocolate can really sweeten the deal. The right kind of choco- late can add a delicious twist to most any dessert and help bring smiles to your family andfriends. 1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans. 2. Combine dry ingredients in large bowl. Beat in eggs, milk, oil and vanilla on medium speed of mixer 2 min- For instance, home bakers can utes. Stir in boiling water Cocoa to add a rich, chocolate flavor to their favorite recipes. Crafted using Dutch processing techniques, the cocoa has a deep, dark color and smooth, sophisti- until wooden pick inserted in now use Hershey’s Special Dark cated taste. It can be substituted for regular cocoa in many cakes, cookies, pies and desserts that call for cocoa. In particular, this recipe may becomeoneof yourfavorites. Hershey’s “Especially Dark” Chocolate Cake 2 cups sugar 1% cups all-purpose flour % cup Hershey’s Special Dark Cocoa 1% teaspoons baking powder 1% teaspoons baking soda 1 teaspoonsalt 2 eggs 1 cup milk \% cup vegetable oil 2 teaspoonsvanilla extract 1 cup boiling water “Especially Dark” Chocolate Frosting (recipe follows) (batter will be thin). Pour into prepared pans. 3. Bake 30 to 35 minutes or center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost with recipe below. Serves 10 to 12. Hershey’s “Especially Dark” Chocolate Frosting \% eup (1 stick) butter or margarine 2% cup Hershey’s Special Dark Cocoa 3 cups powdered sugar % cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. For more recipe ideas and tips visit www.hersheykitchens.com.
