My daughter and I are taking a cake decorating class together and we have to take a baked cake that is ready to decorate. Sounds like we will be eating cake for dinner! Which is fine but we are having a problem deciding what flavor cake to make. You see I don’t want to bake two separate cake recipes when I can get 2 cakes out of one. But…I want to try a chocolate cake (my husband loves chocolate cake) and my daughter wants to make a yellow cake. So…I decided to take a recipe and divide it in half and add cocoa powder to half. It’s a bit of a risk I agree, but one I am willing to take to make my family happy and save me time!! So here goes…

HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa (should be reduced to 3/8 cup, but I forgot…ooopppsss)
  • 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 I found a recipe that called for coffee instead…so I substituted 1/2 cup coffee in the chocolate version and stuck with 1/2 cup water in the yellow recipe.
  • “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. I followed these steps, however, I left out the cocoa until I divided the batter. And when I divided it, I forgot and added 3/4 cup cocoa powder instead of 3/8 cup which would have been half…doh! Also, I figured I should add a touch of flour to the yellow cake to make up for the cocoa…and yes I added 3/4 cup too!

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. I cooked them for about 30 minutes and they looked fine! The chocolate cake was REALLY brown…you know…like chocolatey! But that’s not a bad thing!

My cakes baking!

The decorated cake...ready for spring!

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.

I didn’t use the frosting recipe as we were required to make our own buttercream for class. But it looks good, so I thought I would include for all my peeps! Enjoy! Let me know how it is!

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. 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.

So my husband absolutely LOVED the cake! He says it’s one of his faves that I’ve baked. I have to agree…it is moist and very flavorful. Not nearly as dense as most baked from scratch cakes.

Advertisements