COOKING TIME:
350 F for 30 minutes
INGREDIENTS:
1 cup oil
2 cups sugar
4 eggs, slightly beaten
2 1/4 cups brewed coffee (liquid)
1 cup of dry Hershey's cocoa
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoon salt
DIRECTIONS: Mix oil, sugar, eggs, and coffee together in a bowl. Slowly add in Hershey's cocoa. Sift together flour, salt, baking powder, and baking soda. Add to egg, coffee, cocoa mixture. Beat until smooth. Pour into a greased 13"x9"x2" oblong pan. A Bundt pan will work just as well. Bake at 350 degrees for 30 minutes or until a knife in the center comes out clean. Cool before frosting with your favorite frosting. This is the frosting I remember on the cake:
Cream Cheese Icing
1 pound box of powdered sugar
8 ounce Philadelphia Cream Cheese
1/3 cup stick butter, softened
1 teaspoon vanilla
Cream butter and cream cheese. Add powdered sugar and vanilla. Whip until
smooth.
MEMORIES/STORIES ASSOCIATED WITH THIS RECIPE: My maternal grandmother, Rose Englebach-Newman used to make this recipe for family picnics and get togethers. She was the one who planned family get togethers at the Delaware Shores and my favorite place on summer holidays...Mineral Springs Park in Reading, Pennsylvania. She loved the small mountains in Berks County, Pennsylvania. She especially had a great love for animals. We are direct descendants of the Englebach's who came from Germany to Pennsylvania. Rose Englebach-Newman passed away in 1968 at the young age of 45. Although she was only in my life for 8 years, I have very fond memories of her... enough to last a lifetime.