(by Shirley McNevich)
1 3/4 cups flour
1 3/4 cups white sugar
3/4 cup Hershey's cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 cup softened butter
1 1/2 cups Breakstone's sour cream
2 eggs
2 tsp. vanilla
In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking soda, cocoa and salt--beat. Add sour cream and vanilla--beat. Slowly add flour until mixed, then beat for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.
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