Previously posted on TRL by sneaky pete in 1997:

These recipes were on Hershey's cocoa boxes during the 1930's and you would be hard pressed to improve on them!

HERSHEY'S RED VELVET CAKE

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla
3 tbsp Hershey's cocoa
2 oz red food coloring
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp salt
1 tsp baking soda
1 tbsp vinegar

Pre-heat oven to 350F.

Cream the shortening and sugar. Add eggs an vanilla and beat well.

In a separate bowl blend cocoa and food coloring. Add to the sugar mixture. Add flour, buttermilk and salt alternately.

Mix the soda and vinegar in a cup and add to the batter. Pour the batter into 2 greased and floured 9 inch cake pans.

Bake at 350F for 30-35 minutes. Let cool before frosting.

NOTES:
**if desired divide the batter between 3 (three) 8 inch pans (this is what the original recipe called for)

HERSHEY'S CHOCOLATE SOUR CREAM FROSTING AND FILLING

2 cups granulated sugar
2 tbsp Hershey's chocolate flavored syrup
2/3 cup sour cream (dairy sour cream)
1 tsp vanilla

In a saucepan, combine the sugar and chocolate syrup.
When well mixed, add the sour cream. Cook over medium heat to the soft boil stage (234F).

Remove from the heat. Add vanilla and beat until thick enough to spread.

Add crushed nuts of choice for variety.

Yields 1 1/2 cups icing.