Sunday, August 7, 2011

Hershey's Chocolate Cake and Chocolate Icing

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

PERFECTLY CHOCOLATE FROSTING INGREDIENTS
1/2 cup butter or 1/2 cup margarine
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


CAKE DIRECTIONS
Heat oven to 350 degrees.
Combine dry ingredients in large bowl.
Add eggs, milk, oil and vanilla.
Beat on medium speed 2 minutes.
Stir in boiling water (batter will be thin).
Pour into 2 greased and floured 9" round pans. Also makes around 30 cupcakes (bake cupcakes 22-25 minutes).
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes, then remove to wire racks and cool completely.
Frost with "Perfectly Chocolate" Chocolate Frosting (above). Also great with the cheesecake pudding frosting as seen in photo above.

FROSTING DIRECTIONS: 
Melt butter.
Stir in cocoa.
Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
Add more milk, if needed

2 comments:

Ruth Rodrigues said...

Very yummy milk chocolate cake. Moist and rich. The icing was great too. I only had 2 cups powdered sugar so I 2/3rd the recipe and it was just the right amount to frost both layers.

Ruth Rodrigues said...

You cannot add chocolate chips to this cake recipe. They just sink to the bottom, as the batter is so thin. Sad, but still delicious!