"Perfectly Chocolate" Chocolate Cake
(Source: Hershey's)
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s unsweetened 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
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.
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 fluted tube 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.
“Perfectly
Chocolate” Chocolate Frosting
1/2 cup (1 stick) butter or margarine
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.
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