I made some kick ass chocolate "scratch" cake over the weekend. I found it on the back of the Hershey's Cocoa container. I did use a can of raspberry filling though. I found the recipe for the frosting on Rachel Rays website and it was the best stuff I have ever made to this date. Jesus this cake was the best!!!! HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour (used unbleached) 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt (omitted) 2 eggs 1 cup milk 1/2 cup vegetable oil (used olive oil) 2 teaspoons vanilla extract (used imitation vanilla flavoring) 1 cup boiling water "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows) (used vanilla) Directions: 1. Heat oven to 350°F. 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 with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. ====OMITTED==== "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. ===ADDED=== Vanilla Frosting Judith Sutton and Karen Tack From Every Day with Rachael Ray May 2008 MAKES 4 1/2 CUPS Prep Time: 10 min Ingredients: 2 1/2 sticks (10 ounces) unsalted butter, at room temperature 5 cups confectioners' sugar 1 tablespoon pure vanilla extract(used imitation vanilla flavoring) 1 to 2 tablespoons milk Directions: 1. In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners' sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.
I used to make cakes for a living but this was the best creation yet!!! I so want to make another one, but I will have to double my elliptical time from 45 to 90 min a day for each piece I eat just to keep my manlike physique!!
heyhey.. you do elliptical too? kewl! :cheers2: I do between an hour to hour and a half a day. and yeah.. can't indulge in that chocolaty stuff too much.
Replacing the vegetable oil in the cake with olive oil sounds kinda weird. You didn't use extra virgin did you? Next time use walnut oil (my fave) or coconut oil! :drool5: It's not just for weddings and birthdays... Celebrate everyday with cake! :cheers2: ZW
Yes!! I try to do at least 45 minutes a day...I put on the Zune catch up on my podcasts and listen to some Krishna Das, close my eyes and go like hell...lol :cheers2: Yeah, I don't normally keep vegetable oil...so far everything turns out really well when cooking with it. I typically use extra-virgin because of the health benefits. The other grades go through too much refining and it removes too many of the beneficial of olive oil. I love cake...arty:
