Saturday, April 09, 2011

I Like Cake.



Let them eat cake

Yes, was actually eating it. This chunk had been in the freezer, where I was trying to muffle it crying out to me. The thing is, this cake is absolutely delicious frozen.

My favorite chocolate cake recipe. (From the back of Hersheys cocoa.)

Ingredients:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa, I like the dark cocoa powder
• 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(recipe follows)
 
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. 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.

3. 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.

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.


"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.(I don't melt the butter. I bring the stick to room temp and go from there. 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.
 

6 comments:

Jane said...

uh. yeah.
love this post.

Erin said...

This is sooo something that I would do!

Jessica said...

Yeah, that cake is incredible frozen. That looks like the chunk you cut for me that I refused to take home. :) When it's in my freezer I take a slice everyday during the kids nap time! :)

hilltopper said...

maybe next time you shuld cut it in to "bars" and put a stick in it before you freeze it so it can be and amazing frozen piece of cake on a stick. ooh, plus then you can frost around the whole thing and end up with more frosting in the frosting to cake ratio.

Elizabeth said...

I have had this cake before, and it is very good. I don't blame you for eating it like that :) I'm a huge lover of cake, so I totally understand!

Moo said...

I made this tonight. It is soo good!