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  Recipe Home » Misc » Independence Day Chocolate Cake
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  Independence Day Chocolate Cake
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 286
Ingredients:
1/2 cup HERSHEY'S Cocoa
1/2 cup Boiling water
2/3 cup Shortening
1 1/2 cup Sugar
1 tsp Vanilla extract
2 Eggs
2 cup All-purpose flour
1 1/2 tsp Baking soda
1/2 tsp Salt
1 1/3 cup Buttermilk or sour milk*
16 oz Creamy vanilla frosting (canned, ready-to-spread) (or more, if desired)
Blue food color
2 cup Fresh strawberries - cut into pieces
Instructions:
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.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format courtesy of Karen Mintzias
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