Post by Tricia on Feb 20, 2012 8:05:00 GMT -5
from the Hershey's Chocolate Lover's Cookbook. I bought this book over 15 years ago from some salesman that went from office to office in the area.
This is the cake DS has to have for his birthday and any other special occasion. I have played around with substituting white sugar and such but it just changes the cake too much. It is our special desert so I leave it to be enjoyed as is-( just not all that often.)
2 cups sugar
1 3/4 c all purpose flour (I've done it with Softasilk cake flour- oh it's even better with that)
3/4 cup Hershey's Cocoa or European style Cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350F. Grease and flour 2- 9 inch round baking pans or one 13x9x2 inch baking pan
In large mixer bowl, mix together
sugar, flour, cocoa, baking powder, baking soda, salt
Then add in Eggs, milk, oil and vanilla
Beat on medium speed of electric mixer for 2 min.
Remove from mixer and stir in boiling water- do this by hand with whisk or large spoon. Batter will be quite thin.
Pour batter into pan (s).
Bake 30-35 minutes in round pans
35-40 minutes for rectangle pan
or until wood pick inserted in center comes out clean
Cool 10 minutes then remove from pans to wire racks. Cake can be left in rectangle pan if desired.
chocolate butter cream frosting
6 tablespoons softened butter
2 2/3 cup powdered sugar
1/2 cup hershey's cocoa
1/3 cup milk
1 teaspoon vanilla
Beat butter until cream, then add in sugar and cocoa alternate with milk. Beat until spreadable consistency.
Vanilla Butter cream..... which is what we prefer...
I omit the cocoa and just increase the powdered sugar to compensate.
I sometimes do a half moon cake, 1/2 vanilla and 1/2 chocolate frosting- a hit at DS birthday parties.
Of course there are lots of other frostings to use.
The cake is quite moist. It can be overcooked easily... so you may have to adjust times to fit what your oven does. Just do the wood pick in the center to check if it is done. I say this because the oven at our old place was propane and often had problems.... The new oven here is much better!
This is the cake DS has to have for his birthday and any other special occasion. I have played around with substituting white sugar and such but it just changes the cake too much. It is our special desert so I leave it to be enjoyed as is-( just not all that often.)
2 cups sugar
1 3/4 c all purpose flour (I've done it with Softasilk cake flour- oh it's even better with that)
3/4 cup Hershey's Cocoa or European style Cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350F. Grease and flour 2- 9 inch round baking pans or one 13x9x2 inch baking pan
In large mixer bowl, mix together
sugar, flour, cocoa, baking powder, baking soda, salt
Then add in Eggs, milk, oil and vanilla
Beat on medium speed of electric mixer for 2 min.
Remove from mixer and stir in boiling water- do this by hand with whisk or large spoon. Batter will be quite thin.
Pour batter into pan (s).
Bake 30-35 minutes in round pans
35-40 minutes for rectangle pan
or until wood pick inserted in center comes out clean
Cool 10 minutes then remove from pans to wire racks. Cake can be left in rectangle pan if desired.
chocolate butter cream frosting
6 tablespoons softened butter
2 2/3 cup powdered sugar
1/2 cup hershey's cocoa
1/3 cup milk
1 teaspoon vanilla
Beat butter until cream, then add in sugar and cocoa alternate with milk. Beat until spreadable consistency.
Vanilla Butter cream..... which is what we prefer...
I omit the cocoa and just increase the powdered sugar to compensate.
I sometimes do a half moon cake, 1/2 vanilla and 1/2 chocolate frosting- a hit at DS birthday parties.
Of course there are lots of other frostings to use.
The cake is quite moist. It can be overcooked easily... so you may have to adjust times to fit what your oven does. Just do the wood pick in the center to check if it is done. I say this because the oven at our old place was propane and often had problems.... The new oven here is much better!