Thursday, June 18, 2009

Hershey's Perfectly Chocolate Cake


I've tried quite a few cake/cupcake recipes, and this continues to be the best one ever, so I'm sticking with it. I don't usually make cake-esp since discovering silicone muffin cups :D Also, again, I use the dark chocolate cocoa.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate 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
  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

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 (cupcake tin/cups)
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 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings

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.

If making cupcakes, this makes a LOT, so I always halve it. Too many cupcakes=bad. :P



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