Monday, May 13, 2013

Chocolate Chocolate Cake - Hershey's

My husband just celebrated his 29th birthday a few days ago. His mom has always made his birthday cake and birthday dinner. This year I told him that I wanted to do both. That was until he said that he wanted gizzards for dinner (ew). So, I changed my request to making just the cake. His mom always makes him a chocolate cake with chocolate icing.

This gave me the opportunity to make a cake from scratch for the first time ever! It was a huge success. This cake comes out very moist and not too sweet. I opted to sub the vegetable oil with coconut oil for the first time as well. I was a little nervous to do this but no issue, couldn't even taste the coconut.  The ingredients also call for dark chocolate cocoa. I didn't have this on hand so I just used regular cocoa.

The recipe comes from the Hershey's website.  I know, I know... not so creative of me. Hey, maybe one day I will make up my own recipe :)

Cake Ingredients

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup Hershey's Cocoa (dark or not)
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 tsp. vanilla extract
  • 1 cup boiling water
1. Preheat your oven to 350 degrees. Grease and flour two round cake pans or one 13x9 pan.
2. Stir together all the dry ingredients. 
3. Add the eggs, milk, oil and vanilla. Beat for two minutes on medium speed.
4. Stir in the boiling water. Don't freak out at this point, the batter will be thin!
5. Bake for 30-35 minutes for the round cake pans and 35-40 minutes for the rectangle pan. 
6. Let the cake cool for 10 minutes before removing from the pan and setting on wire rack. 
7. Make sure you let the cake cool completely, and then ice.

Icing Ingredients
  • 6 tbsp. butter; softened
  • 2 2/3 cups of powered sugar
  • 1/2 cup Hershey's cocoa
  • 1/3 cup milk
  • 1 tsp. vanilla extract
1. Beat the butter in a medium bowl.
2. Add the powered sugar and coca alternately with the milk. Beat until a smooth consistency (you may have to add a little extra milk).
3. Stir in the vanilla. 


And I want to apologize for the awful picture of the cake. It is more than 1/2 eaten in this shot. Oh well, it was just too good to wait for a picture :)


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