Thou shalt never make a cake from a box again! It was my birthday this week, and I LOVE baking cakes, so I made myself a birthday cake. We were snowed in under 15" so I couldn't go to the grocery store to buy my usual Duncan Hines mix. I scoured the internet for a recipe encompassing all of the ingredients I already had in the house and found an AWESOME recipe for the cake and icing from Hershey's! I had Hershey cocoa in the house.
The cake turned out to be extremely moist and the icing was so chocolaty! It was worth the effort to bake this cake from scratch and I will be making this again ... and again ...
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
Cake 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.
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.
Frosting Ingredients
# 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
Frosting Directions
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.
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