Thursday, June 2, 2011

Perfectly Chocolate Chocolate Cake



From the first bite of this chocolate cake, I knew I was in love. Talk about a moist party in your mouth! Every bite of this cake is deliciously moist and the frosting is so perfectly smooth it is unreal. My mouth is actually watering right now just writing about eating this. And to think...this recipe has always been at my fingertips! (I got it off of the Hersey’s Cocoa box!) Note: if you are layering your cake, I would consider doubling or one-and-a-halfing the frosting recipe.

Perfectly Chocolate Chocolate Cake
Printable Version

Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate frosting (recipe follows)

Directions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting below.


Pan Variations
*One pan cake:: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

*Three Layer Cake:: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

*Bundt Cake:: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

*Cupcakes:: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


Chocolate Frosting
1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Serves 12-15
Recipe from Hersey’s

2 comments:

viiRi said...

I love it! :D

Unknown said...

Thanks ! I am making this for my birthday!