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Click here for an alphabetical listing of all recipes.Self-Frosted Cake
- ½ cup shortening
- 2 eggs
- 1 ¼ cup flour
- 1 teaspoon vanilla
- 1 cup sugar
- 2 ½ teaspoons baking powder
- ½ cup pecan halves
TOPPING:
- 2/3 cup milk
- ½ cup Hershey Specialty Chocolate Syrup
- 2 oz. premelted unsweetened chocolate
- ½ cup warm water
- 1/3 cup sugar
Generously grease a 10 inch ovenproof skillet. In large mixer bowl, combine all ingredients except pecans and topping ingredients. Blend well at low speed; beat 2 min. at med. speed, scraping sides of bowl often. Spread batter into skillet. Sprinkle pecans on top. Pour Topping over batter. Bake 30-35 min. at 350. Cool 1-2 min. Invert onto plate. If necessary, scrape topping from pan and gently smooth over top of cake.