Thursday, April 26, 2012

The Best Chocolate Cake You'll EVER eat!!

Seriously.  This cake is good.  I made this cake in a 9x13 pan for a dinner get together at my Parent's house.  There were four kids and eight adults and there were maybe 6 pieces left.  The kids enjoyed it, the adults enjoyed it, it was even good as leftovers!


As you can see, everyone was eager to get a piece of this deliciousness!

Hershey's "Perfectly Chocolate" Cake
Recipe from: Hershey's

Ingredients:
2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 and a 1/2 teaspoons baking powder
1 and a 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

Directions:

Preheat your oven to 350*.  Prepare two 9-inch cake pans.

Stir together all of your dry ingredients.  Add eggs, milk, oil & vanilla.  Beat on medium speed for about two minutes. Stir in your boiling water.  Mix until the water is combined thoroughly.  The batter will be very thin.

Bake 30-35 minutes or until a toothpick/knife inserted in the cake comes out clean.  Cool in the pan for 10 minutes and then allow to cool on a cooling rack.

On the website there are directions for making this as cupcakes, bundt cake or 8inch cakes. I've made it as cupcakes before and they've been just as tasty but I still think the cake reigns supreme!

The cake is so moist.  My only complaint is that the cake is so moist that it's sticky which makes it a little tough to handle.  I wonder if reducing the amount of hot water added would help that a little? Maybe I'll try that next time!

Frosting
Recipe from: The Little Kitchen

Ingredients:
1 cup of milk
1 (3.4oz) pkg vanilla instant pudding
8 oz of cream cheese at room temperature
1 (12oz) container of Cool-Whip

Mix the dry instant pudding mix with the cup of milk until incorporated well and the pudding begins to settle.

In a seperate bowl, whip the cream cheese up a little bit and then add the Cool-Whip.  Mix well.  Add the pudding mixture to the cream cheese mixture and whip until everything is incorporated.

Frost the cake when completely cool.  I would suggest make either a double batch or 1.5 batches of frosting if you want to do a layered cake.  Because the cake is so moist, you don't need much frosting in the middle of the layers. However, you might like a little extra to cover the cake.

Tip:  Be sure you let your cream cheese fully come to room temperature. When I made this as the 9x13 cake I allowed it to fully come to room temperature and the frosting was a smooth, velvety texture.  When I made it to frost the 9-inch layered cake, I wasn't patient enough and there were small lumps in the frosting mixture.  Since this 9-inch cake was just for fun, I didn't care enough to try and fix it. That's why you don't see a picture of the cake frosted as a whole.

1 comment:

Mary said...

Ooh! That's a Natalie arm I see!!! :) that cake was awesome Amy! I will be trying to re-create it for when my brother finally buys a house!