Categories: CAKES

Ingredients

• 2 c. unsifted flour
• 2/3c. Hershey's Cocoa
• 1-1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1-2/3 c. sugar
• 4 eggs
• 1 tsp. vanilla
• 1 c. Hellman's Real Mayo
• 1-1/3 c. water
• ..............
• From a mix....
• 1 chocolate cake mix (18-1/2 oz) with pudding in the mix.
• 1/2 c. Hershey's cocoa
• 3 eggs
• 1 c. Mayo
• 1-1/3 c. water

Directions

1. Line pans with parchment, grease and flour.

2. (recipe makes 2 9" cakes to layer)

3. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients 3 min. or until light and fluffy. At low speed beat in mayo. add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake 350* oven 30-35 min. or until cake bounces back (center) when touched and/or tester comes out clean.

4. Cool in pans 10 minutes. Remove; cool on racks. frost.

5. …………..

6. From Mix…..

7. Prepare pans same as above for Scratch recipe.

8. In a large bowl at low speed beat together cake mix and cocoa. Add remaining ingredients; beat until just blended. Beat at medium speed 2 min. pour into pans and bake as directed above.

9. …………

10. “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

11. 1/2 cup (1 stick) butter or margarine

12. 2/3 cup HERSHEY’S Cocoa

13. 3 cups powdered sugar

14. 1/3 cup milk

15. 1 teaspoon vanilla extract

16. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

17. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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