“I searched & searched for a "from scratch" chocolate cake that wouldn't fail me...this is it! Original from "Hershey's Fabulous Desserts" 1990 (i've made a few adaptions and used advice from my mum & sister)”
READY IN:
45mins
SERVES:
10
YIELD:
1 9 inch layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake:
  2. Preheat oven to 325F and spray two, 9 inch rounds with cooking spray.
  3. In a medium bowl stir together flour, cocoa and baking soda; set aside.
  4. In a large bowl cream margarine and sugar using a mixer. Beat in egg white, one at a time. Stir in vanilla.
  5. Next, add the flour mix alternately with coffee, *stirring* between each addition.
  6. Then, using the mixer, beat batter for 4-5 min's and pour evenly into prep'd pans. Bake for 25-35 min's (do a toothpick test at 25 min., cook additional min's if needed) Cool cakes until room temp -- this works best if left over night.
  7. Icing:
  8. In a medium bowl beat all ingredients until spreading consistency. Keep in fridge unti ready to use.

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