Chocolate Fudge Cake

MELECH’s OLD-FASHIONED CHOCOLATE FUDGE CAKE



¾ cup (1½ sticks) butter (NO SUBSTITUTES)
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup HERSHEY’S Cocoa (NO SUBSTITUTES)
1¼ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
1-1/3 cups milk


Preheat over to 350. Grease and flour two 9-inch round baking pans
Or one 13x9x2-inch baking pan or one 12-cup bundt pan.

Combine butter, sugar, eggs, and vanilla in a large mixing bowl.
Beat on high speed for 3 minutes. Stir in flour, cocoa, baking soda,
baking powder, salt and milk. Beat until well blended, scraping sides
of bowl often. Turn speed to high and beat another 3 minutes.

Pour into prepared baking pan. Bake at 350 for 35 to 40 minutes, or
Until wooden toothpick inserted in center comes out clean.

Cool for 15 to 20 minutes. Remove from pan and cool on wire rack
until completely cooled before frosting.


Makes 8 to 10 servings.




File R021