Categories: Cakes 
      Yield: 1 servings 
  
  1 3/4 c  Unbleached Flour, Unsifted          2 lg Eggs 
      1 ts Baking Powder                       1 ts Vanilla Extract 
      1 ts Baking Soda                       2/3 c  Cocoa (Less if using Dutch 
    1/2 ts Salt                                     Process) 
    1/2 c  Vegetable Shortening Or           1/4 c  PLUS 2 to 3 Tbls Hot Water 
           Vegetable Oil                       1 c  Milk Mixed With 1 Tbls 
  1 1/2 c  Sugar                                    Water (To Make Sour Milk) 
  
  This has been one of the most popular cakes Hershey has ever introduced. I 
  have made it since the 1950's so I would consider it a classic. Grease the 
  bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the 
  oven to 350 degrees F. 
   
  Combine the flour, baking powder, baking soda, and salt, blending well, and 
  set aside.  Cream the shortening and sugar, with an electric mixer set on 
  high, and beat in the eggs and vanilla extract and continue beating until 
  light and fluffy.  Blend the cocoa into the hot water to make a smooth 
  paste.  Gradually add the cocoa mixture to the creamed mixture, stirring to 
  blend well.  Add the flour mixture alternately with the milk to the creamed 
  mixture, beating well after each addition. Pour the batter into the 
  prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until 
  the tops spring back when lightly pressed. Cool on racks for 10 minutes and 
  remove from the pans to cool completely.  Frost with Chocolate-Buttercream 
  Frosting (Next Recipe). 
   
  From The Food Fare Section Rocky Mountain News September 3, 1986