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Old-Fashioned Chocolate Cake

3 oz Hershey's Baking Chocolate
1/3 cup water
3/4 cup butter or margarine
2 1/4 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups unsifted cake flour or 2 c. all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water

Break chocolate into pieces; place in small saucepan with 1/3 cup
water. Stir constantly over low heat until chocolate has melted.
Cool. Cream butter or margarine and sugar in large mixer bowl
until light and fluffy. Add eggs and vanilla; beat well. Blend
in chocolate. Combine flour, baking soda, and salt; add alternately
with 1 cup water on low speed. Beat just until well-blended. Pour
batter into well greased and floured cake pans.

2 8" layer pans...........................35-40 minutes
2 9" layer pans...........................30-35 minutes
2 8" or 9" square pans...............30-35 minutes

Bake at 350. Cake is done if toothpick inserted in center comes
out clean. Cool 10 minutes. Remove from pans. Cool completely
on wire racks. Frost as desired.

Creamy Chocolate Frosting

3 T. butter
3oz. Hershey's Baking Chocolate
3 c. confectioners' <powdered> sugar
1/4 t. salt
1/2 c. milk
1 t. vanilla.

Melt butter in small saucepan; add chocolate and stir constantly over
VERY LOW heat until melted. Pour into small mixer bowl. Add
remaining ingredients; beat until well blended; chill until spreading
consistency (10 to 15 minutes).

Fills and frosts 8- or 9-inch layer cake or 13x9-inch cake.


Cocoa powder can be substituted in place of the baking chocolate
squares and can be blended in small bowl then added when called
for in the recipe. This eliminates the need for melting the
chocolate and enables you to use what you may already have in your
cupboard. 1oz. (1 square) unsweetened chocolate = 3T. unsweetened
cocoa powder + 1T shortening or cooking oil.

Grease your cake pan with vegetable shortening or cooking spray.
Do not use butter, margarine, or vegetable oil. Spread with a
paper towel or pastry brush, so entire inside surface is covered.
Sprinkle 2T. flour inside pan and tilt from side to side to spread
evenly. Turn pan upside down and tap bottom gently to remove exess
flour. <Taking time to prepare your pan properly will insure easy
removal of your cake for cooling/decorating>

Pour in the batter, spread evenly with a spatula and tap pan to
remove air bubbles. Cook on middle rack in oven until cake tests
done. To remove cake from pan, place cooling rack against cake
and turn both cake and rack over. Lift pan off carefully and let
cake cool completely <at least 1 hour> before icing. Then brush
off any loose crumbs. To transfer cake to serving plate, hold
plate against cake and flip both plate and cake rack over. Be sure
to keep the cake and rack close to the plate while turning so cake
doesn't crack.

Icing the cake:

Start with a level cake surface. If the cake layers are uneven,
trim off the raised portions using a serrated knife. You can chill
the cake first and may be easiest to do while still in the pan.
Brush off all loose crumbs and you're ready to put the layers

Put layers together with icing. Use a spatula to cover the top of
the bottom layer with icing. Now place the top layer in position,
so the flat base is the top of the cake.

Ice the top of the cake. Place a large amount of icing on the
center of the top layer. Spread the icing out evenly over the top
of the cake with a spatula, pusing the excess icing down onto the
sides of the cake. Be sure to keep the spatula on the icing, not
on the surface of the cake.

Cover the sides, smooth out icing. Ice the sides of the cake a
section at a time, turning the plate as you continue around the
cake. When the sides are covered, hold the spatula upright against
the cake. Apply a little pressure to the spatula and turn the cake
plate one complete rotatino to smooth the icing. Next place the
spatula flat on one edge of the cake top and slowly move it across
to the other side, removing exess icing. This gives the cake a
smooth finish for decorating.


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