Monday, April 7, 2008

"Perfectly Chocolate" Chocolate Cake

Today is Joe's birthday; his grandpa's birthday was last Wednesday. Yesterday, we had a little get-together for both of them at our house, and when I asked Joe what kind of cake he wanted, his answer was definitive: "Chocolate."

I'd heard plenty of good things about Hershey's "Perfectly Chocolate" Chocolate Cake, so I couldn't resist trying it. And I'm so glad I chose to go with this recipe. This cake was super-moist and decadent and absolutely delicious. The frosting was outstanding, too, although next time I make this cake (and I'll definitely make it again!) I'll probably make more frosting. I'll also flour my pans a little bit heavier next time, because this cake is so moist that I had some difficulty getting it out. This made the cake a little lopsided, but no one really cared; half of it was gone within five seconds of it hitting the table!

Incidentally, I think the baby liked it too; he was squirming around pretty intensely while I was eating my piece. Sooo...I indulged him and had a second piece. Hey, I'm pregnant -- if I can't get away with it now, when can I?

(By the way, the "100" candles represent Joe's and his grandpa's combined ages. I thought it was pretty clever, although his grandpa did do all the blowing out himself!)

Hershey's "Perfectly Chocolate" Chocolate Cake

Source: Hershey's

For the cake:
2 cups sugar
1 3/4 cups 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

For the frosting:
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1. Heat oven to 350°. 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. 10 to 12 servings.

4. For the frosting, melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.


Anonymous said...

This is my family's favorite cake - we eat it for all birthdays! It's really good if you replace the milk in the frosting with STRONG cold coffee (leftovers from the morning's pot), to make it more of a mocha frosting.

Anonymous said...

i just made this cake .. my question is do i have to place it in the refrigerator or leave it outside?
thanks for sharin the recipe

Anonymous said...

I like to flour my chocolate cake pans with cocoa - no messy white and it works just as well.