Hershey’s “Perfectly Chocolate” Cake

OMG! This is the best chocolate cake I have ever had!  Seriously it is wonderfully dense and moist and perfect just like the name implies!  You must try it the next time you need a birthday cake, party cake, dessert for any occasion, or just a chocolate fix!

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Hershey’s “Perfectly Chocolate” Chocolate Cake

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

Chocolate Butter Cream frosting (recipe below) or frosting of your choice

 

Directions

Preheat oven to 350 degrees.  Grease and flour two 9″ round baking pans. Set aside.  I use cocoa powder instead of flour.

Whisk together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl (or bowl of stand mixer).  To that, add eggs, milk, oil, and vanilla.  Beat with mixer on medium speed for 2 minutes.  Scraping down sides of bowl as needed.  Stir in boiling water*.  Pour into prepared pans. 

*Batter will be very thin.

Bake 30-35 minutes or until toothpick comes out clean.  Cool in pans for 10 minutes, then remove to wire racks to cool completely.

Frost once cool.  Store in refrigerator.  Yields about 10 servings. See Hershey’s website for baking pan variations. 

 

Chocolate Buttercream Frosting

Ingredients

1/2 cup butter (1 stick), softened

1/2 cup Crisco shortening

1/3 cup Hershey’s Cocoa, sifted

4 cups powdered sugar, sifted

1 Tbsp meringue powder

1 tsp vanilla extract

1 tiny pinch of salt

7-8 Tbsp milk

 

Directions

Cream butter, shortening, vanilla, and salt together with stand mixer on low, occasionally scraping down paddle and sides of bowl.  This may take several minutes.

Meanwhile, sift powdered sugar, cocoa, and meringue powder together and set aside.

Once butter mixture is combined, slowly add sugar mixture in batches on low speed.  Scrap sides and paddle between additions.  It is important to keep the mixer on low speed to avoid adding air to buttercream.

Once all of the sugar mixture is incorporated, add milk one tablespoon at a time until desired thin/spreading consistancy is reached.  You may need more or less milk to achive this. 

Makes about 2 cups of frosting.

If your cakes dome while baking, slice that off to create a flat cake.  Place bottom cake on cake plate, spread thin layer of frosting on top.  Place other cake on top of that and spread top and sides with remaining frosting.

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2 Comments (+add yours?)

  1. Katie
    Jan 24, 2009 @ 19:29:08

    That looks sinful! I may have to try it this weekend!!

    Reply

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