Hershey's Disappearing Cake with Chocolate Butter Cream Frosting

Hershey’s Disappearing Cake

• 1/4 cup butter
• 1/4 cup shortening
• 2 cups sugar
• 1 teaspoon vanilla
• 2 eggs
• 3/4 cup Hershey's cocoa
• 1 3/4 cups unsifted, all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 3/4 cups milk

Directions:

1. Generously grease and flour 2-9 inch round or 13x9 cake pan. Cream butter and shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl.
2. Add milk and flour mixture alternately to batter. Blend well and pour into pans. Bake at 350 for 30-35 minutes or until cake test done. Cool 10 minutes and remove from pans if using round pans. Frost with your favorite frosting.

Chocolate Butter Cream Frosting

(Frosts two 8 or 9 inch layers or a 13 x 9 inch cake)

• 1/3-cup soft butter or margarine
• 1/8-teaspoon salt
• 3 cups confectioners’ sugar (sift if lumpy)
• 3 squares (1 ounce each) unsweetened chocolate, melted
• ¼ cup milk
• 1 ½ teaspoons vanilla

Beat butter or margarine, salt and 1 cup confectioners sugar until light and fluffy. Blend in melted chocolate. Then add rest of sugar alternately with milk and vanilla. Mix until smooth and creamy. Add more sugar to thick or milk to thin frosting IF NEEDED for good spreading consistency.