- October 11, 2008 at 2:31 pm #264427
I don’t normally do many long recipes on here, but I made this a couple of times for my husband & he LOVED LOVED LOVED it!!!! 🙂 Its very moist & it stayed moist for several days! Anyone who loves chocolate has got to try this one.
I actually did this as cupcakes instead of a layer cake. (I usually do that instead of a big cake because its just me & my husband & that way I can give some away to friends.) – In the case of cupcakes, you probably won’t bake it as long. I’m not sure how long you need to bake them. Probably about 15 minutes or so.
Anyway, here’s the recipe. (This is a Hershey recipe.)
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa or Hershey’s Dutch processed cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting (recipe to follow)
1.) Heat oven to 350 degrees. Grease & flour 2 9 inch round baking pans.
2.) Stir together sugar, flour, cocoa, baking powder, baking soda & salt in large bowl. Add eggs, milk, oil & vanilla; beat on medium speed of mixer for 2 minutes. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.
3.) Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4.) Prepare frosting; spread between layers & over top & side of cake.
“Perfectly Chocolate” Chocolate Frosting:
(Makes 2 cups frosting)
1/2 cup (1 stick) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1.) Melt butter. Stir in cocoa. Alternately add powdered sugar & milk, beating to spreading consistency.
2.) Add small amount of additional milk, if needed, Stir in vanilla.
Trust me! This one’s a winner! 🙂
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