MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Independence Day Chocolate Cake
 Categories: Cheesecakes, Chocolate
      Yield: 1 Servings
 
    1/2 c  Hershey's cocoa
    1/2 c  Boiling water
    2/3 c  Shortening
  1 1/2 c  Sugar
      1 ts Vanilla extract
      2    Eggs
      2 c  All-purpose flour
  1 1/2 ts Baking soda
    1/2 ts Salt
  1 1/3 c  Buttermilk or sour milk*
      1    Ready-to-spread creamy
           -vanilla
           Frosting/or 2 cans/ 16 oz
           Blue food color
      2 c  Fresh strawberries
           Cut into pieces
 
  Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease and flour
  15-1/2x10-1/2x1-inch jelly roll pan. 2. In small bowl, stir together
  cocoa and water until smooth. In large bowl, beat shortening, sugar,
  vanilla and eggs. Stir together flour, baking soda and salt; add
  alternately with buttermilk to shortening mixture. Stir in cocoa
  mixture. Spread batter into prepared pan. 3. Bake 28 to 30 minutes or
  until wooden pick inserted in center comes out clean. Cool in pan on
  wire rack. 4. Remove about 3/4 cup frosting; add food color to 1/2
  cup frosting to tint desired shade of blue. Set aside the blue
  frosting and about 1/4 cup vanilla frosting. 5. Spread remaining
  vanilla frosting over top of cake. Spread blue frosting in upper left
  corner. Pipe stars in blue field with reserved 1/4 cup vanilla
  frosting. Shortly before serving, place strawberries in seven rows to
  represent red stripes of flag. About 15 servings. * To sour milk: Use
  2 teaspoons white vinegar plus milk to equal 2/3 cup.JM Hershey's is a
  registered trademark of Hershey Foods Corporation. Recipe may be
  reprinted courtesy of the Hershey Kitchens.
  
  Posted to MM-Recipes Digest V4 #136 by novmom@juno.com (Angela
  Gilliland) on May 16, 1997
 
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