Perfectly chocolate chocolate cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

• 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

 

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 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.
3. 3 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 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 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.

Marlas Flag cake

hey! Happy 4th!

Flag Cake

18 T. butter, at room temp. (21/4 sticks)

3c. sugar

6 eggs

1 cup sour cream at room temp.

1 1/2 t. vanilla

3 c. all purpose flour

1/3 c. cornstarch

1 t. kosher salt (or 1/2 t. table salt)

1 t. baking soda

Icing

1/2 lb. butter 2 sticks

12 oz. cream cheese

1/2 lb. powdered sugar

3/4 t. vanilla

Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add eggs two at a time until incorporated. scrape down bowl. sift together dry ingredients and add in bowl until just combined. Pour into greased sheet pan and bake at 350 20-30 minutes. cool to room temp.

For icing combine all room temp. ingredients in mixer until smooth.

Ice cake and make flag with blueberries and either strawberries, raspberries, or red cherries. If you want you can save some icing and pipe between red fruit for white stripes, but I usually skip this step. 

Have a great holiday, call me later.