1 cup all-purpose flour
1 cup granulated sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 large egg
1 teaspoon vanilla extract
Chocolate Filling (recipe follows)
Satiny Chocolate Glaze (recipe follows)
Heat oven to 350°F.
Grease and flour one 9-inch round baking pan.
Stir together flour, sugar,
cocoa and baking soda in large bowl. Add butter, milk, egg and
vanilla. Beat on low speed of mixer until all ingredients are
moistened. Beat on medium speed 2 minutes. Pour batter into prepared
pan.
Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pan to wire rack. Cool completely.
Prepare Chocolate Filling.
Cut cake into two thin layers. Place one layer on serving plate;
spread filling over layer. Top with remaining layer.
Prepare Satiny Chocolate
Glaze. Pour onto top of cake, allowing some to drizzle down sides.
Refrigerate until serving time. Cover; refrigerate leftover cake.
Makes 8 servings.
Chocolate Filling:
1/2 cup granulated sugar
1/4 cup HERSHEY'S Cocoa
2 tablespoons cornstarch
1 1/2 cups light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Stir together sugar, cocoa
and cornstarch in medium saucepan; gradually stir in light cream.
Cook over medium heat, stirring constantly, until mixture thickens
and begins to boil. Boil 1 minute, stirring constantly; remove
from heat. Stir in butter and vanilla. Press plastic wrap directly
onto surface. Cool completely.
Satiny Chocolate Glaze:
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons HERSHEY'S Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Heat water, butter and
corn syrup in small saucepan to boiling. Remove from heat; immediately
stir in cocoa. With whisk, gradually beat in powdered sugar and
vanilla until smooth; cool slightly.
