hershey’s chocolate cake

suddenly craving for chocolate cake as i see picture of dark chocolate cake in my monitor..
it’s from a famous yummy chocolate brand :Hershey.. looked convincing, too.. so i thought “why don’t i give it a go”…
it’s purely for learning purpose.. i swear..

the recipe looks kinda similar to “one bowl chocolate cake” from Madame Martha Stewart.. and as far i remember.. it wasn’t really chocolateyyy..and i can’t find any hershey cocoa powder around here.
butttt.. i decided to try it anyway..

i didn’t got the chance to tried to chocolate frosting, (altho it looked very yummy and i’m very looking forward to taste it) because my 4 yo daughter wanted to eat the cake rite away.

oh well. next time, then..

Hershey’s Deep Dark Chocolate Cake

Ingredients :

2 cups granulated sugar

1 & 3/4 cups all-purpose flour
3/4 cup Hershey’s Special Dark Cocoa (i don’t have, so i used Bensdorf Kakao)
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
2 teaspoons vanilla
1 cup boiling water

 

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds or one 13×9×2-inch baking pan.

In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin)

pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean.

notes :

If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.

———————————————————————————————————————————————————————

One Bowl Chocolate Frosting

6 tablespoons butter, softened to room temperature
2 & 2/3 cups confectioner’s (powdered) sugar
1/2 cup cocoa  Hershey’s Special Dark Cocoa
1/3 cup heavy whipping cream
1 teaspoon pure vanilla extract

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13×9×2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.

 

review after tasting it :

it’s chocolatey. moist. and (ofcourse) different texture than sponge cake. it has heavy texture.

wud really love to try it with the frosting…

 

munching happily!!

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About chubbylicious

a young mommy that accidentally found a sanctuary place in front of the oven.. now wanting to learn more.. View all posts by chubbylicious

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