Wednesday, September 16, 2009

Hershey's Chocolate Cake

This recipe is from the Hershey's cocoa tin .I have noticed that if you over bake it , it tends to get dry , so bake it only until it is cooked and start checking on it few minutes before the suggested time.When baked right it is a perfectly moist and rich cake which is not too sweet.

  1. sugar - 2 cups (I reduced the Sugar and used 1 and 3/4'th cup- that was good enough)
  2. all-purpose flour/Maida - 1 and 3/4th cup
  3. unsweetened HERSHEY'S Cocoa powder - 3/4 cup
  4. baking powder - 1 and 1/2 teaspoons
  5. baking soda - 1 and 1/2 teaspoons
  6. Salt - 1 tsp
  7. Eggs - 2
  8. Vegetable oil - 1/2 cup
  9. Milk - 1 cup
  10. Boiling water - 1 cup
  11. vanilla essence - 2 tsp
Heat oven to 350°F. Grease and flour large baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla and beat on medium speed of mixer 2 minutes.

Stir in boiling water (batter will be thin). Pour batter into prepared pan and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

This recipe for frosting is also included on the tin - if you prefer frosted cakes.
Frosting recipe:
  1. 1/2 cup (1 stick) butter or margarine
  2. 2/3 cup HERSHEY'S Cocoa
  3. 3 cups powdered sugar
  4. 1/3 cup milk
  5. 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. About 2 cups frosting

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