6/29/11

Hershey's Chocolate Cake

Landon's birthday is coming up soon, and his request is that I bake a chocolate cake for him. We celebrated his birthday early when we were in Gulf Shores last week, and we're planning to celebrate it early again this weekend while his cousins Ginger and Charlie are in town to visit. So today I'm baking a chocolate cake to get ready for the birthday party this weekend.

Hershey's Chocolate Cake
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
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

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan (or two 9 inch round pans).

First, assemble the dry ingredients.

We'll be using 2 cups of sugar, 1 3/4 cups flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.

Then assemble the wet ingredients.

We'll need 2 eggs, 1 cup milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract.


Add these wet ingredients to the dry ingredients and mix for 2 minutes on medium speed of mixer.


Set the timer for this. A lot of cakes are ruined by over mixing.

Then we need 1 cup of boiling water.

I made my boiling water in the microwave oven.


Pour the boiling water into the batter.


Stir in the water with a spatula.


The batter will be thin.


Pour the batter into the prepared pan.



For the 9 x 13 inch pan, bake about 40 minutes in the preheated oven, or until the cake tests done with a toothpick. If you are using two 9 inch round pans, they need to bake 30 to 35 minutes.


Cool in the pan for 10 minutes, then remove from pan to a wire rack to finish cooling.

Oh well, not a perfect release from the pan this time. But that's okay, frosting covers a multitude of boo boos. I should have cut a sheet of parchment paper to fit in the bottom of the pan for a perfect release. I'm going to put the cake in the freezer overnight. A frozen cake is much easier to frost. Tomorrow I'll make Chocolate Buttercream Frosting, and not only will it make the cake look better, it will taste good too!

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