2 Cups Flour
2/3 Cup Hershey Cocoa
1 1/4 tsp Baking Soda
½ tsp. Salt
½ Cup Shortening
1 ½ tsp. Vanilla
1 ¼ Cup Maple Syrup
1 ¼ Cups cold Water
ICING: WOOD’S Traditional Maple Cream
Drizzle over the top of the cake. ENJOY!
Bake 350. Grease and flour tube pan
or 9 x 13 pan.
In a mixing bowl, combine the dry
Ingredients. Separate the egg yolk
from the egg whites. Beat the egg
whites until stiff. Set aside. Add
yolks, shortening, vanilla, water and
maple syrup to dry ingredients.
Beat on low until mixed well. Fold in
the egg whites until mixed well.
Pour into baking pans.
Bake 30 minutes. If using a tube pan,
Bake 40—45 Minutes.