Temple resident Dallas Simpson offers this month’s recipe for cake that her grandmother used to make, straight from a Milton Hershey recipe she got a century ago.

Serves: 12


·       2 cups sugar

·       1 ¾  cups all-purpose flour

·       ¾ cup Hershey's Cocoa

·       1 ½ teaspoons baking powder

·       1 ½ teaspoons baking soda

·       1 teaspoon salt

·       2 eggs

·       1 cup milk

·       ½  cup vegetable oil

·       2 teaspoons vanilla extract

·       1 cup boiling water


  Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat until smooth. Stir in boiling water (batter will be thin). 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. Cool completely. Frost with chocolate frosting.