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10 to 12 servings. |
10 to 12 servings. |
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| − | ===Ingredients=== |
+ | === Ingredients === |
| − | * 3/4 |
+ | * 3/4 cup HERSHEY'S [[cocoa]] |
| − | *1 cup Boiling [[water]] |
+ | * 1 cup Boiling [[water]] |
| − | *1/2 cup (1 stick) plus 2 tablespoons [[butter]] or [[margarine]] |
+ | * 1/2 cup (1 stick) plus 2 tablespoons [[butter]] or [[margarine]] |
| − | *2 cups [[Sugar]] |
+ | * 2 cups [[Granulated sugar|Sugar]] |
| − | *3 [[ |
+ | * 3 [[egg]]s |
| − | *1 tsp [[vanilla extract]] |
+ | * 1 tsp [[vanilla extract]] |
| − | *1 3/4 cups [[all-purpose flour]] |
+ | * 1 3/4 cups [[flour|all-purpose flour]] |
| − | *1 1/2 tsp [[baking soda]] |
+ | * 1 1/2 tsp [[baking soda]] |
| − | *1/4 tsp [[salt]] |
+ | * 1/4 tsp [[salt]] |
| − | *3/4 cup [[milk]] |
+ | * 3/4 cup [[milk]] |
| − | *1/4 cup Dairy [[sour cream]] |
+ | * 1/4 cup Dairy [[sour cream]] |
| − | == |
+ | == Directions == |
| − | #Heat oven to 350°F. Grease three 9-inch round baking pans. < |
+ | # Heat oven to 350 °F. Grease three 9-inch round baking pans. <br /> |
| − | #Line bottoms with wax paper; grease and [[flour]] paper. < |
+ | # Line bottoms with wax paper; grease and [[flour]] paper. <br /> |
| − | #Mix [[cocoa]] with boiling [[water]] in small bowl; stir until smooth. < |
+ | # Mix [[cocoa]] with boiling [[water]] in small bowl; stir until smooth. <br /> |
| − | #Set aside to cool.< |
+ | # Set aside to cool.<br /> |
| − | #Beat [[butter]] and [[Sugar]] in large bowl until fluffy. < |
+ | # Beat [[butter]] and [[Granulated sugar|Sugar]] in large bowl until fluffy. <br /> |
| − | #Add [[ |
+ | # Add [[egg]]s, one at a time, beating well after each addition.<br /> |
| − | #Stir in [[vanilla]]. Gradually add [[cocoa]] mixture, beating well.< |
+ | # Stir in [[vanilla]]. Gradually add [[cocoa]] mixture, beating well.<br /> |
| − | #Stir together [[flour]], [[baking soda]] and [[salt]]; add alternately with [[milk]] and [[sour cream]] to [[butter]] mixture, beating until blended. < |
+ | # Stir together [[flour]], [[baking soda]] and [[salt]]; add alternately with [[milk]] and [[sour cream]] to [[butter]] mixture, beating until blended. <br /> |
| − | #Pour batter into prepared pans.< |
+ | # Pour batter into prepared pans.<br /> |
| − | #Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. < |
+ | # Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. <br /> |
| − | #Cool 10 minutes. Remove from pans to wire racks; carefully peel off wax paper. < |
+ | # Cool 10 minutes. Remove from pans to wire racks; carefully peel off wax paper. <br /> |
| − | #Cool completely. Frost as desired. |
+ | # Cool completely. Frost as desired. |
| − | ==See also== |
+ | == See also == |
[[Category:Christmas Desserts]] |
[[Category:Christmas Desserts]] |
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| − | [[Category:Flour Recipes]] |
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[[Category:Vanilla extract Recipes]] |
[[Category:Vanilla extract Recipes]] |
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| − | [[Category:Baking soda Recipes]] |
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| − | [[Category:Sour cream Recipes]] |
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| − | [[Category:Margarine Recipes]] |
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| − | [[Category:Vanilla powder Recipes]] |
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| − | [[Category:Butter Recipes]] |
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| − | [[Category:Water Recipes]] |
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[[Category:Cocoa Recipes]] |
[[Category:Cocoa Recipes]] |
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| − | [[Category:Sugar Recipes]] |
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| − | [[Category:Granulated sugar Recipes]] |
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| − | [[Category:Egg Recipes]] |
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| − | [[Category:Milk Recipes]] |
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Latest revision as of 01:50, 25 June 2010
10 to 12 servings.
Ingredients
- 3/4 cup HERSHEY'S cocoa
- 1 cup Boiling water
- 1/2 cup (1 stick) plus 2 tablespoons butter or margarine
- 2 cups Sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1/4 cup Dairy sour cream
Directions
- Heat oven to 350 °F. Grease three 9-inch round baking pans.
- Line bottoms with wax paper; grease and flour paper.
- Mix cocoa with boiling water in small bowl; stir until smooth.
- Set aside to cool.
- Beat butter and Sugar in large bowl until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla. Gradually add cocoa mixture, beating well.
- Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended.
- 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; carefully peel off wax paper.
- Cool completely. Frost as desired.