I am a chocolate lover by nature, I came across the following Chocolate Cake recipe in the Hershey’s Kitchen, and fell in love with it. Check it out!!!
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
HIGH ALTITUDE DIRECTIONS (Cake):
— Decrease sugar to 1-3/4 cups
— Increase flour to 1-3/4 cups plus 2 tablespoons
— Decrease baking powder to 1-1/4 teaspoons
— Decrease baking soda to 1-1/4 teaspoons
— Increase milk to 1 cup plus 2 tablespoons
— Bake at 375°F, 30 to 35 minutes for both pan sizes
Hope you enjoy your Hershey’s Dark Chocolate Cake, and please save me a piece.
Please click here to go to the Hershey’s Kitchen where the Hershey’s Dark Chocolate recipe came from.