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The Perfect Chocolate Cake and Frosting

Sweets

21 Jul


     


This chocolate cake is quick and easy with the perfect balance of cocoa for a moist dessert that everyone will love!



chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe

chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe
chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe, chocolate frosting, chocolate frosting recipe

chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe, chocolate frosting, chocolate frosting recipe

chocolate cake, chocolate, desserts, cherries, dessert ideas, dessert recipes, chocolate cake recipe, chocolate frosting, chocolate frosting recipe





      My friend Naomi and her husband came over a few weeks ago and brought a delicious chocolate cake. We walked up the road to pick cherries and sat on our back porch eating the cake with fresh cherries and tall glasses of milk. She told me that she thought the recipe was her grandma’s secret recipe when she was younger. She called her when she wanted to make it and her grandma told her to go to Hershey’s Web site and the recipe was there. Very funny! It is delicious and perfectly moist, and you will love it!





     When frosting a cake, let it cool completely then frost it with a thin layer of frosting. Put it in the freezer for 30 minutes, then take it out and finish frosting it. This is a called a crumb layer and will allow you to easily frost without pulling crumbs into the frosting. 








Hershey’s “Perfectly Chocolate” Chocolate Cake Recipe


Printable Recipe

Ingredients

For the cake:

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


For the 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

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 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.

4. For the frosting, 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. Makes about 2 cups frosting.

5. Enjoy!


Note: Recipe from Hershey’s

Shop cute cake stands:








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My name is Jenica and I'm so glad that you're here! I started this blog in 2014 to share the best deals on the nicest things because I believe we all deserve to live the best life on less. Read more...

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