Thursday, 1 March 2012

Chocolate Cake




Hershey’s “Perfectly Chocolate” Chocolate Cake
Ingredients
2 cups sugar
1¾ cups all-purpose flour
¾ cup Hershey’s Cocoa
1½ teaspoon baking powder
1½ teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water


Method  

1.                  Heat oven to 350°F.
2.                  Grease and flour two 9-in round baking pans.
3.                  Combine dry ingredients in large bowl.
4.                  Add eggs, oil, milk and vanilla, beat on medium speed 2 minutes.
5.                  Stir in boiling water (batter will be thin).
6.                  Pour into pans.
7.                  Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
8.                  Cool 10 minutes remove from pan to wire rack.
9.                  Cool completely.
10.              Frost with “Perfectly Chocolate” Chocolate Frosting.
11.              Makes 10 to 12 servings 

“Perfectly Chocolate” Chocolate Frosting  

Ingredients 

1 stick (½ cup) butter or margarine
⅔ cup Hershey’s Cocoa
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract 

Method  

1.                  Melt butter.
2.                  Stir in cocoa.
3.                  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk, if needed.
4.                  Stir in vanilla.
5.                  Makes about 2 cups.  

Hershey’s “Perfectly Chocolate” Chocolate Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from the back of Hershey’s Cocoa “Natural Unsweetened” Package.

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Thank You!
Shirley-Ann Pearman


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