This blog details my journey through the land of cooking. After all, everybody needs to get their spatula dirty now and again.
Click on Bold Words
For links to the recipes in the posts, click on the bolded pink words!
Wednesday, September 06, 2006
Chocolate Cake
Not only is this a perfect opportunity to share a GREAT chocolate cake recipe, I can also show off my birthday present from my sister, Pam. It's from thecakepanlady.com and it's so cute! I love it!!!
Enjoy!
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
http://www.hersheys.com/recipes/recipes/print-recipe.asp?psize=35&id=184
Ingredients:
. 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
Directions:
1. Heat oven to 350F. 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 Buttercream or any frosting you prefer.
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 350F. 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 350F. 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 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Buttercream Frosting:
1 cup butter or margarine, softened
3 cups powdered sugar
1/2 teaspoon vanilla
1 . Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in vanilla until smooth and spreadable
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment