Autumn's Cupcake Horse Cake

Autumn's 9th Birthday

Heritage Chocolate Cake Recipe

Ingredients

• 2/3 cup butter or margarine, softened
• 1-3/4 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups buttermilk or sour milk*
• CHOCOLATE FUDGE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.  ( I made cupcakes)

2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans. 

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING. Makes 12 servings. 

* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups. 

CHOCOLATE FUDGE FROSTING 

1/3 cup butter or margarine

2/3 cup HERSHEY'S Cocoa 

2-2/3 cups powdered sugar 

1/3 cup milk

1 teaspoon vanilla extract

1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly. 

2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.