12 February 2011

Birthday Chocolate

Another February brings another birthday for my dad and I made him his customary double-decker chocolate cake. This year, instead of using a cake mix for his cake, I just went ahead and used the cake recipe on the back of the Hershey's Cocoa container. I've made it before, but I haven't put it on here for some reason. Anyway, I used the recipe for the Perfectly Chocolate Frosting, as well, which just so happens to be the same recipe as usual.



No matter how many chocolate cakes I try, this recipe is still my favorite. Kept covered at room temperature, it stays moist and perfect for almost a week, although it usually doesn't last that long in my house. This is just an excellent recipe for a straightforward chocolate-chocolate cake.



Hershey's Perfectly Chocolate Chocolate Cake
Makes about 12 servings

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

Heat oven to 350 degrees. 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 and serve.