So many memories of our parents and grandparents wouldn’t be quite complete without the tastes that bring us back to childhood. For many Americans, a big, sweet part of our past involved chocolate — especially Hershey’s chocolate in cakes and cupcakes.
Some of the most popular dessert recipes from the past came from the label on the can of Hershey’s cocoa. Here’s a look at a few of heirloom and iconic chocolate and cocoa recipes developed in years past, right over in Hershey, Pennsylvania.
Hershey’s fudge cake (c1947)
2-1/4 cups sifted flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1/2 cup shortening 1-1/2 cups sugar 1 tsp. vanilla 2 eggs 1 cup sour milk 1/3 cup hot water 1/2 cup Hershey’s Cocoa
Sift flour once, then measure and mix with soda, baking powder and salt; sift again.
Cream shortening; add sugar gradually, beating thoroughly after each addition.
Add vanilla, then well-beaten eggs; beat until fluffy.
Beat in flour mixture alternately with sour milk.
Mix cocoa and hot water to form a smooth paste; beat into batter.
Pour into 3 small cake pans, or 2 large layer cake pans.
Bake in moderate oven (350 degrees F) 30-35 minutes.
Cool, spread with any chocolate icing.
To make sour milk, add 1 tablespoon vinegar to 8 ounces of milk. Let sit 5 minutes.
Heritage chocolate cake recipe
2/3 cup butter or margarine, softened 1-3/4 cups sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup Hershey’s Cocoa 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups buttermilk or sour milk* Chocolate fudge frosting (recipe follows)
1. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING. 8 to 10 servings.
* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
Chocolate fudge frosting recipe
1/3 cup butter or margarine 2/3 cup Hershey’s Cocoa 2-2/3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract
Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth. (Mixture will be very thick.)
Remove from heat; pour into medium bowl. Cool slightly.
Add powdered sugar alternately with milk and vanilla, beating to spreading consistency.