Deep Dark Chocolate Cake
Equipment
- 9-inch round pan
- wooden picks
Ingrediënten
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- One-bowl buttercream frosting recipe below
Instructies
- Heat oven to 350°F.
- Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 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 electric mixer 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks.
- Cool completely. (Cake may be left in rectangular pan, if desired.)
- Frost with ONE-BOWL BUTTERCREAM FROSTING.
Notes / Tips / Wine Advice:
ONE-BOWL BUTTERCREAM FROSTING 6 tablespoons butter or margarine, softened 2-2/3 cups powdered sugar 1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa 1/3 cup milk 1 teaspoon vanilla extract Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting. HIGH
ALTITUDE DIRECTIONS (Cake): -- Decrease sugar to 1-3/4 cups -- Increase flour to 1-3/4 cups plus 2 tablespoons -- Decrease baking powder to 1-1/4 teaspoons -- Decrease baking soda to 1-1/4 teaspoons -- Increase milk to 1 cup plus 2 tablespoons -- Bake at 375°F, 30 to 35 minutes for both pan sizes
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