---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Independence Day Chocolate Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
     1/2 c  Hershey’s cocoa
     1/2 c  Boiling water
     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*
       1    Ready-to-spread creamy
            -vanilla
            Frosting/or 2 cans/ 16 oz
            Blue food color
       2 c  Fresh strawberries
            Cut into pieces
  
   Recipe by: www.hersheys.com
   1. Heat oven to 350 F. Grease and flour
   15-1/2x10-1/2x1-inch jelly roll pan.
   2. 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.
   3. Bake 28 to 30 minutes or until wooden pick inserted in
   center comes out clean. Cool in pan on wire rack.
   4. 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.
   5. 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. About 15 servings.
   * To sour milk: Use 2 teaspoons white vinegar plus milk to
   equal 2/3 cup.JM
   Hershey’s is a registered trademark of Hershey Foods
   Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.
  
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