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Hershey's famous old-fashioned
chocolate cake with one-bowl chocolate buttercream frosting.
Hershey's
Old-Fashioned Chocolate Cake
- 3/4 cup butter or
margarine, softened
- 1 2/3 cups granulated
sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup HERSHEY'S Cocoa
- 1 1/4 teaspoons baking
soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/3 cups water
1/2 cup finely crushed hard peppermint candy (optional)
- One-Bowl Buttercream Frosting
(recipe follows)
- Additional crushed hard
peppermint candy (optional)
- Heat oven to 350°F
(175°C). Grease and flour two 9-inch round baking pans or
one 13 x 9 x 2-inch baking pan.
- Combine butter, sugar,
eggs and vanilla in large bowl; beat on high speed of mixer 3
minutes.
- Stir together flour, cocoa,
baking soda, salt and baking powder; add alternately with water
to butter mixture, beating until blended. Add candy, if desired.
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 One-Bowl Buttercream
Frosting.
- Just before serving, garnish
with peppermint candy, if desired.
Makes 8 to 10 servings.
- One-Bowl Buttercream
Frosting:
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract
- Beat butter in medium
bowl. Add powdered sugar and cocoa alternately with milk, beating
to spreading consistency (additional milk may be needed).
- Stir in vanilla.
Makes about 2 cups frosting.
Chocolate Cupcakes: Fill paper-lined muffin cups
(2 1/2-inches in diameter) 2/3 full with batter. Bake at 350°F
for 20 to 25 minutes; cool. Frost. Makes about 2 1/2 dozen cupcakes.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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