#2028 - Bev's Chocolate Cake

(by Bev [Persing] Knecht - friend)

2 cups sifted flour (measure before sifting)
1 tsp. baking powder
2 tsp. baking soda
3/4 cup Hershey's cocoa
2 cups white sugar
1/2 cup softened butter OR Crisco
1 cup hot brewed coffee (black)
1 cup milk
1 tsp. salt
1 tsp. vanilla
2 eggs
Glaze: 1/2 cup white sugar; 1 1/2 TBSP cornstarch; 1 - 1oz. square Baker's unsweetened baking chocolate (grated); a dash of salt; 1/2 cup boiling water; 1 1/2 TBSP softened butter; 1/2 tsp. vanilla

In a mixer add 1/2 cup butter OR Crisco and 2 cups white sugar--beat. Add cocoa--beat. Add hot coffee--beat. Into a bowl sift the flour, baking soda, baking powder and 1 tsp. salt--set aside. Add flour mixture and milk to mixer--beat until mixed, then beat for 2 minutes. Add eggs and 1 tsp. vanilla--beat 2 minutes longer. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake until it's just warm. In a saucepan add 1/2 cup white sugar, cornstarch, grated chocolate and salt--add boiling water--stir. Put saucepan on stove over low heat--cook and stir until all chocolate is melted and glaze is smooth. Remove from heat--add 1 1/2 TBSP butter and vanilla--stir until butter is melted and glaze is smooth. Spread the glaze immediately over warm cake (glaze will harden if you wait too long).