Chocolate Brownie Cake

1 stick butter

1 8 ounce can of Hershey's syrup

1 cup flour

1/2 teaspoon salt

1 cup granulated sugar

4 eggs

1/2 teaspoon baking powder

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a jelly roll pan.

Cream the butter and sugar together. Add the eggs and the syrup. Fold in the dry ingredients until well blended. Add the vanilla extract and mix well.

Pour into the prepared jelly roll pan and bake for about 30 to 35 minutes. Let the cake cool in the pan. Leave the cake in the pan to frost it.

A good chocolate buttercream frosting would be good on this. Alternately, it could just be iced with a chocolate glaze combination of cocoa, powdered sugar and water. Leave it thin enough to pour on the cake and then let it set up to where it can be cut through.

Source: “The Centennial Cook Book”, Horting Printing, 1974

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