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Intensely rich, deep dark
chocolate cake with a matching chocolate frosting.
Hershey's
"Especially Dark" Chocolate Cake
- 2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"Especially Dark" Chocolate Frosting (recipe follows)
- Heat oven to 350°F
(175°C). Grease and flour two 9-inch round baking pans.
- 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.
- 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 "Especially
Dark" Chocolate Frosting.
Makes 10 to 12 servings.
- "Especially Dark"
Chocolate Frosting:
- 1/2 cup butter or
margarine
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
- 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.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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