Quilting is such a social thing, we gather and stitch and more times than not we enjoy some cake. Just this weekend gone I made a most delicious chocolate cake which I thought I would share with you. I know we all have a million chocolate cake recipes but I can attest that this is definitely one of the better ones.
The recipe came from the back of a packet of Hershey's Cocoa. The recipe is readily available on the internet but I've put into a nice PDF for you to print off but you'll have to email me - please note it's not my recipe but provided by Hershey's. Also I can't take any credit for the photo either - this is from the wonderful world wide web, but my cake did look as good as this!
Hershey’s “Perfectly
Chocolate” Chocolate Cake
This recipe is
from the back of the Hershey’s Cocoa Powder box.
CAKE - Prep time 15 mins, cook 40 mins
2 cups Caster sugar
1 ¾ cups Plain Flour
¾ cups Hershey’s Cocoa
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
1 tsp Salt
2 Eggs
1 cup Milk
½ cup Vegatable Oil
2 tsp Vanilla extract
1 cup boiling water
Method
- 1. Heat oven to 180
degrees, grease and flour two 9 inch round cake pans
- 2. Combine dry ingredients
in large bowl. Add eggs, milk, oil and
vanilla and beat on medium for 2 mins.
Stir in boiling water (mixture will be very thin). Pour into cake pans.
- 3. Bake for 30 – 35
minutes, or skewer comes out clean. Cool
for 10 minutes then remove from pans to wire racks and cool completely.
- 4. Ice with “Perfectly
Chocolate” Chocolate Frosting.
“Perfectly Chocolate” Chocolate Frosting
½ cup butter or margarine
2/3 cup Hershey’s Cocoa
2 cups Icing Sugar
1/3 cup milk
1 tsp Vanilla Extract
Method – makes
approximately 2 cups of frosting
1. Melt butter and stir in
cocoa.
2. Alternatively add icing
sugar and milk, beating on medium speed until at a spreading consistency. Add more milk if needed.
3. Stir in vanilla
extract.
Enjoy....... if I get a chance I'll bake one on Friday evening for class this Saturday so we can Sew & "Grow"
Kim x