Golden Cream Chocolate Cake Recipe

2 c Cake flour; sifted
2 ts Baking powder
1/4 ts Salt
1/2 c Butter
1 1/4 c Sugar
2 Eggs; unbeaten
3 oz Unsweetened choc
1 c Milk
1 ts Vanilla
Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes. 
 
Hershey Light Chocolate Cake

1 1/4 c Flour
1/3 c Hershey's Cocoa
1 ts Baking Soda
6 tb Extra Light Corn Oil Spread
1 c Sugar
1 c Skim Milk
1 tb White Vinegar
1/2 ts Vanilla Extract
Heat oven to 350 degrees F. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. 
 
Hot Fudge Pudding Cake

1 1/4 c Sugar, divided
1 c All-purpose flour
7 ts Hershey cocoa, divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/3 c Butter, melted
1 1/2 ts Vanilla
1/2 c Light brown sugar; packed
1 1/4 c Hot water
Heat oven to 350 degrees. In medium mixing bowl, combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan, 8 x 8 x 2" or 9 x 9 x 2". In small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired.
 
 
Hot Fudge Sundae Cake

1 c Flour
2 tb Cocoa
1/4 ts Salt
2 tb Salad Oil
1 c Chopped Nuts
1 3/4 c Hottest Tap Water
3/4 c Sugar
2 ts Baking Powder
1/2 c Milk
1 ts Vanilla
1 c Brown Sugar
Ice Cream
Heat oven to 350 degrees F. In an ungreased square pan, 9" X 9" X 2", stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square. 
 
Old Fashioned Chocolate Cake

3/4 c Butter or margarine, softened
1 2/3 c Sugar
3 Eggs
1 ts Vanilla extract
2 c All-purpose flour
2/3 c Hershey's Cocoa
1 1/4 ts Baking soda
1 ts Salt
1/4 ts Baking powder
1 1/3 c Water
1/2 c Hard peppermint candy, opt. (finely crushed)
Add'l hard peppermint candy (crushed), optional
Frosting
6 tb Butter or margarine, softened
2 2/3 c Powdered sugar
1/2 c Hershey's Cocoa
1/3 c Milk
1 ts Vanilla extract
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans. 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. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings. 
 

Peach Chocolate Cake
 
1 1/2 c Flour
1 c Sugar
1/4 c Cocoa powder
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Oil
1 ts Vinegar
1 ts Vanilla extract
2 c Peach slices
Combine flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla extract. Beat with a wire whisk or wooden spoon just until batter is smooth and ingredients are well blended. Pour into 2 - 8" round cake pans that have been sprayed with non stick vegetable coating spray. Bake at 350 degrees for 20 to 25 minutes or until wood pick inserted in center comes out clean. Cool 10 minutes, then remove from pan. Cool completely on a wire rack. Just before serving, place 1 layer on serving plate and arrange 1 cup peach slices on top. Top with second cake layer and remaining peaches.