Choca-Cola Cake

Cake:

1-3/4 C. sugar.......................1/4 t. salt

3/4 C. CRISCO shortening....1/2 C. buttermilk or sour milk

2 eggs....................................1 t. baking soda

2 T. HERSHEYS cocoa.........2-1/2 C. flour

1 T. vanilla..............................1 C. cola soft drink (not diet)

Frosting:

1 lb. powdered sugar (3-1/2 to 4 cups)

6 T. or more cola soft drink (not diet)

1.4 C. HERSHEYS cocoa

1/4 C. CRISCO shortening

1C. chopped pecans, divided

Heat oven to 350 degrees. Line bottom of 13x9x2" pan with waxed paper.

For cake, combine sugar & 3/4 C. shortening in a large bowl. Beat at medium speed of electric mixer for 1 minute. Add eggs, beat till blended. Add 2 T. cocoa, vanilla, & salt. Beat till blended.

Combine buttermilk & baking soda in a small bowl. Add to creamed mixture, beat till well blended. Reduce speed to low. Add flour alternately with 1 C. cola, beginning & ending with flour, beating at low speed after each addition until well blended. Pour into pan.

Bake for 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool 10 minutes before removing from pan. Invert onto wire rack. Remove the waxed paper, cool completely. Place Cake on serving tray.

For frosting, combine all ingredients except nuts in a medium bowl. Beat at low, then medium speed till well blended- adding more cola if necessary- until desired spreading consistency. Stir in 1/2 C. nuts. Frost top & sides of cake. Sprinkle remaining nuts over top of cake. Let stand at least 1 hour before serving. Yield: 12 to 16 servings

Note: flavor of cake improves if made several hours or a day before serving.

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