Sus S:
Hope this is what you are looking for:
These recipes were on Hershey's cocoa boxes during the 1930's
and you would be hard pressed to improve on them!
sp

HERSHEYíS RED VELVET CAKE

INGREDIENTS:
1/2 cup Shortening
1 1/2 cups Sugar
2 Eggs
1 tsp Vanilla
3 Tbs Hersheyís Cocoa
2 oz Red Food Coloring
2 1/2 cups Sifted Cake Flour
1 cup Buttermilk
1 tsp salt
1 tsp baking soda
1 Tbs Vinegar

INSTRUCTIONS:
Pre-heat oven to 350†
Cream the shortening and sugar.
Add eggs an vanilla and beat well.
In a separate bowl blend cocoa and food coloring.
Add the cocoa 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 350† 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)

ENJOY! j

HERSHEYíS CHOCOLATE SOUR CREAM FROSTING AND FILLING

INGREDIENTS:
2 cups Granulated Sugar
2 Tbs Hersheyís Chocolate Flavored Syrup
2/3 cup Sour Cream (dairy sour cream)
1 tsp Vanilla

INSTRUCTIONS:
In a saucepan, combine the sugar and chocolate syrup.
When well mixed, add the sour cream.
Cook over medium heat to the ësoft boil stageí (234†)
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.

ENJOY! j