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Chocolate Town Special Cake



  • 1/2 cup Hershey's cocoa
  • 1/2 cup boiling water
  • 2/3 cup shortening
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups unsifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk or sour milk*

Fluffy Cocoa Frosting

  • 3/4 cup Hershey's cocoa
  • 4 cups confectioners' sugar
  • 1/2 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 1/2 cup evaporated milk


  1. Cake: Heat oven to 350 degrees F.
  2. In a small bowl, stir together cocoa and boiling water until smooth; set aside.
  3. Cream shortening, sugar and vanilla extract in a large bowl until light and fluffy. Add eggs; beat well. In a separate bowl, combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into 2 greased and floured 9-inch layer pans.
  4. Bake for 35 to 40 minutes, or until cake tester comes out clean.
  5. Cool 10 minutes; remove from pans.
  6. Cool completely; frost with Fluffy Cocoa Frosting.
  7. Fluffy Cocoa Frosting: Mix cocoa and sugar together in a medium bowl.
  8. In a large bowl, use a mixer to cream part of the cocoa/sugar mixture with the butter. Blend in vanilla extract and half of the milk. Add remaining cocoa/sugar mixture and blend well. Add remaining milk and beat to desired spreading consistency (additional milk may be added if required).

Frosting fills and frosts two 9-inch layers, 8 to 10 servings.

* To make sour milk, use 4 teaspoons vinegar plus milk to equal 1 1/3 cups.

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