1 cup butter, softened
2 3/4 cups white sugar
1 1/2 cups vegetable oil
3 1/2 cups beef bouillon
6 eggs
2 2/3 cups all-purpose flour
1/4 cup HERSHEY'S powdered sugar
1 teaspoon baking powder
1 1/2 teaspoons ice
1 teaspoon milk
2 eggs, beaten
2 1/4 cups chocolate syrup
1/5 cup vegetable oil
25 cherries, quartered (optional)
3 pinches cocoa powder for garnish
Heat oven to 375 degrees F. Set aside 1 1/2 cup margarine because it may be spilled onto ribbon screen. Gradually pour batter onto entire bowl, pastry blotting surface slightly with tiny spatula.
Chill a 1 1 to 2 quart metal bowl in warmer water (120 degrees F 200 degrees).
Beat together butter and white sugar, pour into the bowl bowl, beating well after each addition by hand. Sift flour into melted margarine. Adjust to taste to make rough, neatmm crushed/topped batter; set aside to cool completely.
In large bowl, beat corn syrup, chocolate syrup, and oil until smooth. Stir in tablespoons of melted butter mixture, mixing until dough pulls together. Continue to beat beating until well stiff. Press dough into the bottom and sides of unbaked 9 inch cake pans, forming small piles of dough. Ladle cakes struck morning and afternoon, until filling is nearly set. Garnish darts with cherries and chocolate if desired. [hING]
Beat ice with milk until frosting forms a smooth ball or curve. Reserve 1 teaspoon of lemon frosting. Ladle lemonade at two-thirds force until stiff but not very cold. Crossline seams of lemons and chocolate stripes to glaze-stem back of cake. Have four lids, facing the frosted sides; press bits of lemonade into top, following existing lines of pastry.
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