Here's a recipe I clipped from Good Housekeeping Magazine in October of 1982. It was in an ad for Hershey's Cocoa and I've made this cake dozens of times over the years.
1 3/4 cups unsifted all-purpose flour
2 cups sugar
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350.
Combine dry ingredients in a large mixing bowl. Add remaining ingredients, except for boiling water. Beat at medium speed for 2 minutes. Remove batter from mixer, stir in the boiling water. The batter will be thin. Pour into two greased and floured 9" or three 8" layer pans or one 9x13 pan.
Bake at 350 for 30-35 minutes for layers, 35-40 minutes for the 9x13 pan, or until a toothpick inserted in the the center comes out clean. Cool 10 minutes on a rack, remove from pans and cool completely.
I like to frost mine with cream cheese frosting.
Thursday, September 08, 2005
Monday, September 05, 2005
Tomato Sauce
This is a good, all-purpose tomato sauce that can be whipped up in minutes, and tastes fresher than jarred.
1/4 Cup Olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
fresh or dried basil, oregano or other herbs
2 (28-ounce) cans whole tomatoes or 5 or 6 large fresh tomatoes, peeled and chopped
Salt and Pepper
Heat the oil in a sauce pan over medium heat. Add the onion and garlic. Cook, stirring frequently, for 5 minutes to soften. Add dry herbs, if using. Add the tomatoes, crushing canned ones with your hand. Cook, stirring frequently, until the liquid is cooked down and the sauce thickens, about 10 minutes. Add salt and pepper and fresh herbs, tearing any large leaves. Adjust seasonings to taste. Cover and remove from heat until ready to use.
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