Monday, January 7, 2008

Hershey's Deep Dark Chocolate Cake

(I've noted the modifications I've made)
**This is the cake we use for all birthdays! It is extremely easy, and so much better than a box mix! **

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I use fat free half and half - don't use fat free milk!)
1/2 cup vegetable oil
2 teaspoons vanilla extract (plus, I add 1 t chocolate extract)
1 cup boiling water

Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)

**A big thing to know about baking chocolate cake (or brownies or cookies) is that you want to take it out of the oven *just* when its done. Usually, this is when you are able to smell the chocolate in the kitchen. I usually set the timer for a few minutes less than the recipe calls for, and check it at that point. This way, you don't run the risk of overcooking, and having it be dry. **

No comments: