Photo By: www.playingwithflour.com
Photo Retrieved From: www.hersheys.com 5/13/16
Photo Retrieved From: www.hersheys.com 5/13/16

Did you know that chocolate is the most popular seed in the world, and to take it a step further, the cacao seed began in Mesoamerica. The Aztecs were the first to get their hands on this cacao seeds. Chocolate started off as a drink. It was served as a bitter, frothy liquid. Chocolate drinks were also mixed with spices, wine and corn puree. Once the European added sugar to the chocolate, it became a staple and the love of chocolate kicked in overdrive! If you’re a chocolate lover, this delicious recipe is just for you.

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose 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

Instructions

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. Makes 12 servings.

This Hersey Cake recipe also provides is different variations on how to make this recipe.

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 fluted tube 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.

And here’s a recipe for the perfectly paired 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
  1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  2. Add small amount additional milk, if needed. Stir in vanilla. Serves as about 2 cups frosting.

Recipe retrieved here

Written By: Keke Waldon, Staff Writer, Modern Domestic

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