(by Becky Lynn Mohr - friend)
2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
3/4 cup Breakstone's sour cream
1/2 cup Hershey's cocoa
2 1/2 cups flour
1 cup boiling water
In a mixer add eggs, Crisco, sour cream, cocoa and vanilla--beat until mixed, then beat for 2 minutes. Sift the flour, white sugar, baking soda and salt into a bowl. Slowly add flour mixture to batter--beat until mixed, then beat for 1 minute. Slowly add boiling water--beat. 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 completely. Frost as desired.
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