Hershey's Disappearing Cake
A moist two-layer cocoa cake made with butter, shortening, Hershey's cocoa and milk, baked in two 9-inch rounds. It disappears fast.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This classic cocoa layer cake earns its name: it disappears fast. It is a moist, tender chocolate cake made with Hershey's cocoa, butter and shortening, sugar, eggs and milk, baked in two 9-inch rounds.
Sandra Mills frosts it with one of the frostings in her dessert chapter.
Ingredients
- 1/2 stick butter
- 1/4 cup Crisco
- 2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 3/4 cups unsifted all-purpose flour
- 3/4 cup Hershey's Cocoa
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 3/4 cups milk
Instructions
- Prepare the pans. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans well.
- Cream. Beat the butter, shortening, sugar and vanilla until fluffy, then mix in the eggs.
- Combine. Whisk together the cocoa, flour, baking powder, baking soda and salt. Add to the batter in turns with the milk, beating until smooth.
- Bake. Divide between the pans and bake 30 to 35 minutes, until a toothpick in the center comes out clean.
- Cool and frost. Cool 10 minutes on a rack, turn out of the pans and cool completely before frosting.
Tips
- The batter is thin; that is what makes the cake so moist.
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