FUDGE CAKE (Using Hershey's Cocoa) - 1963

Out of Columbia Falls Kitchens - 1963

One of the most beautiful places I have ever seen is Glacier National Park in Montana. The word 'Breathtaking' cannot even describe this place. I brought home a few 'treasures' (which I pronounce tray-zures) from my trip there. An old milk can that sits on my front porch, a great old wool army blanket, and a little cook book titled "Out of Columbia Falls Kitchens' compiled by the Jayceens of Columbia Falls, Montana. (Columbia Falls is the small town right outside Glacier.)

As I was reading through the recipes in this book this morning, I came to the Desserts section. The section introduction page looks like a Hershey's advertisement which I found fun and interesting so I scanned it for you to see.


I haven't tried any of these recipes yet but they are certainly on my list! The recipes are difficult to read in the book which makes the scanned copy even worse. So, here is the Fudge Cake recipe which is the one I want to try:

Fudge Cake (Using Hershey's Cocoa)
2 1/4 cup flour
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup sour milk
1/2 cup Hershey's Cocoa
1/3 cup hot water

1. Sift together flour, soda, baking powder and salt.
2. Cream shortening and sugar.
3. Add vanilla and well-beaten eggs to mixture.
4. Beat until fluffy.
5. Add measured milk to creamed mixture alternately with dry ingredients, beating thoroughly after each addition.
6. Mix Hershey's Cocoa and hot water to form a smooth paste.
7. Beat into batter.
8. Pour into 2-9" layer pans.
9. Bake in moderate oven (350 degrees F.) 30-35 minutes
10. Cool and remove from pans.
11. Spread with Chocolate icing.

* To make sour milk, add a tablespoon of lemon juice to a cup of milk and let sit for awhile or use buttermilk. Do not confuse sour milk with spoiled milk. Sour milk can only be a by-product of RAW milk, not the pasteurized or homogenized milk we buy at the store.