HERSHEY`S "PERFECTLY CHOCOLATE"
CHOCOLATE CAKE
Makes one 9-inch layer cake
1/2 cup unsalted butter, melted and cooled, or vegetable oil, plus more
for pans
3/4 cup Hershey's Cocoa, plus more for pans
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk, room temperature
2 large eggs, lightly beaten, room temperature
2 teaspoons pure vanilla extract
1 cup boiling water
"Perfectly Chocolate" Chocolate Frosting (recipe follows)
1. Place rack in center of oven, and heat to 350°. Lightly butter two
9-inch round cake pans. Line with parchment paper, and dust sides with
cocoa; tap out excess. Set aside.
2. In a large bowl, combine 3/4 cup cocoa, sugar, flour, baking powder,
baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Using
a handheld electric mixer on medium speed, beat for 2 minutes. Add
boiling water, and beat to combine (batter will be thin). Divide batter
evenly between prepared pans.
3. Bake until cake tester inserted in the center comes out clean, 30 to
35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge
of cakes to loosen them from pans. Invert onto a wire rack to cool
completely.
4. Place one layer, top side up, on a serving plate. Using an offset
spatula, spread with 1 cup of "Perfectly Chocolate" Chocolate Frosting.
Top with remaining layer, bottom side up, and frost with remaining
frosting.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Makes about 4 cups
1 cup (2 sticks) unsalted butter
1 1/3 cups Hershey's Cocoa
6 cups confectioners' sugar, sifted, more if needed
2/3 cup milk, more if needed
2 teaspoons pure vanilla extract
1. In a medium saucepan, melt butter. Add cocoa, and beat with a
handheld electric mixer to combine.
2. Alternately add confectioners' sugar and milk, beating on medium
speed until frosting reaches a spreading
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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