Hersheys Collectors Cocoa Cake Recipe

Ingredients

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• 3/4 cup (1-1/2 sticks) butter or margarine, softened shopping list
• 1-3/4 cups sugar shopping list
• 2 eggs shopping list
• 1 teaspoon vanilla extract shopping list
• 2 cups all-purpose flour shopping list
• 3/4 cup HERSHEY'S cocoa or HERSHEY'S SPECIAL dark cocoa shopping list
• 1-1/4 teaspoons baking soda shopping list
• 1/2 teaspoon salt shopping list
• 1-1/3 cups water shopping list
• ONE-BOWL butterCREAM frosting or FLUFFY peanut butter frosting(recipes follow shopping list
• ONE-BOWL butterCREAM frosting shopping list
• 6 tablespoons butter or margarine, softened shopping list
• 2-2/3 cups powdered sugar shopping list
• 1/2 cup HERSHEY'S cocoa or HERSHEY'S SPECIAL dark cocoa shopping list
• 1/3 cup milk shopping list
• 1 teaspoon vanilla extract shopping list
• Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting shopping list
• FLUFFY peanut butter frosting shopping list
• 1 cup milk shopping list
• 3 tablespoons all-purpose flour shopping list
• 1 cup sugar shopping list
• 1/2 cup REESE'S creamy peanut butter shopping list
• 1/2 cup shortening shopping list
• 1 teaspoon vanilla extract shopping list
• Dash salt shopping list
• Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour. shopping list
• Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting shopping list