---------- Recipe via Meal-Master (tm) v8.05

Title: Independence Day Chocolate Cake
Categories: Cakes, Chocolate
Yield: 15 Servings

1/2 c Hershey's cocoa
1/2 c Water; boiling
2/3 c Shortening
1 1/2 c Sugar
1 ts Vanilla extract
2 Eggs
2 c All-purpose flour
1 1/2 ts Baking soda
1/2 ts Salt
1 1/3 c Buttermilk or sour milk *
16 oz Ready-to-spread creamy
- vanilla frosting (2 cans)
Blue food color
2 c Fresh strawberries;
- cut into pieces

* To sour milk:

Use 2 ts white vinegar plus milk to equal 2/3 cup.

Heat oven to 350?F. Grease and flour 15-1/2 x 10-1/2 x 1" jelly
roll pan.

In small bowl, stir together cocoa and water until smooth. In large
bowl, beat shortening, sugar, vanilla, and eggs. Stir together
flour, baking soda, and salt; add alternately with buttermilk to
shortening mixture. Stir in cocoa mixture. Spread batter into
prepared pan.

Bake 28 to 30 minutes or until wooden pick inserted in center comes
out clean. Cool in pan on wire rack.

Remove about 3/4 cup frosting; add food color to 1/2 cup frosting
to tint desired shade of blue. Set aside the blue frosting and
about 1/4 cup vanilla frosting.

Spread remaining vanilla frosting over top of cake. Spread blue
frosting in upper left corner. Pipe stars in blue field with
reserved 1/4 cup vanilla frosting. Shortly before serving, place
strawberries in seven rows to represent red stripes of flag.

Recipe by Hershey Kitchens

Posted by: (JM) Joan Mershon <jm22@sce.cornell.edu>

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