Friday, August 16, 2013

Let Them Bake Cake

In my upcoming book, Return, Evelyn Prentiss bakes a chocolate cake. There are a lot of reasons why she does this. The main one is she’s trying to get on the good side of someone she hopes will develop some glass plate negatives she bought at auction. She’s a good baker but has something prove after coming in second in the 4-H competition twenty years before.

While I was writing that scene, all I could think about was how many times I’d made the following classic recipe. I found it in a magazine when I was in high school and it’s always turned out well. Without further ado, Evelyn’s favorite chocolate cake.

Hershey’s Disappearing Cake

1/4 cup butter  

1/4 cup shortening  

2  cups sugar  

1  teaspoon vanilla  

2   eggs  

3/4 cup  cocoa  

1 3/4 cups flour  

3/4 teaspoon baking powder  

3/4 teaspoon baking soda  

1/8 teaspoon salt  

1 3/4 cups milk




1.      Preheat oven to 350 degrees. Generously grease and flour 2-9 inch round or 13x9 cake pan. Cream butter and shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl and sift to mix well.


2.      Add milk and flour mixture alternately to batter. Blend well and pour into pans. Bake at 350 degrees for 30-35 minutes or until cake tests done. Cool 10 minutes and remove from pans if using round pans. Frost with your favorite frosting.
My suggestion is to bake the cake on September 5, 2013 and share it with your family but save a slice. On September 6, go online and buy my book Return from Musa Publishing and give yourself a double treat of chocolate and romance.

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