HERSHEY'S DOUBLE COCOA CAKE

Hershey's Double Cocoa Cake image

Provided by Jeanne Gliddon

Categories Nuts

Time 1h5m

Number Of Ingredients 18

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1/2 c oil
1 stick butter (1/2 cup)
1 c water
2 c all purpose flour
2 c sugar
4 to 5 Tbsp hershey's cocoa, heaping (i used 4 1/2)
1 tsp salt
1 tsp baking soda
2 tsp vanilla extract
2 large eggs
1/2 c sour milk (1/2 c milk + 2 tsp. white vinegar)
DOUBLE COCO CAKE FROSTING
1 stick plus 2 tablespoons butter
4 to 5 Tbsp hershies cocoa, sifted (i used 5)
10 Tbsp evaporated milk
1 box powdered sugar, sifted
1/2 bag(s) miniature marshmallows, i used 3/4 of a bag
1 1/2 to 2 c chopped walnuts, or your favorite nut

Steps:

1. DIRECTIONS FOR CAKE: Heat oven to 350 degrees
2. Melt on stove butter, oil, and water.
3. Sift all dry ingredients in bowl.
4. Pour melted ingredients Into dry ingredients and beat together.
5. Add sour milk, eggs and vanilla to mixture and beat together.
6. Pour batter into a Jelly Roll pan that has been greased and floured. Bake 15 to 20 minutes or until a toothpick comes out clean.
7. DIRECTIONS FOR FROSTING: While cake is baking, melt the butter, Cocoa and evaporated milk.
8. Bring to boil.
9. Beat in powdered sugar (do not add marshmallows to this mixture). Keep warm until cake is done.
10. Sprinkle marshmallows on top of warm cake.
11. Add chopped walnuts.
12. Drizzle the warm frosting over cake letting it drip down sides on its own (you don't have to ice cake).
13. COVERING CAKE WITH PLASTIC WRAP Place toothpicks all over cake.
14. Cover with plastic wrap. I use Glad Press & Seal. Cake does not need to be refrigerated.
15. This cake is delicious served warm or cold! Enjoy!!