Wednesday, March 3, 2010

Chocolate Cake, Chocolate Frosting..


This is an adaptation of the Hershey's "Perfectly Chocolate" Chocolate Cake. I hestiate to modify the experts' recipe, but buttermilk is my new cake baking friend.

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 buttermilk (original recipe calls for whole milk)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

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, buttermilk, 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 before frosting.

CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup heavy cream (original recipe calls for milk)
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional cream, if needed. Stir in vanilla.

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