'Perfectly Chocolate' Chocolate Cake and Frosting
This is based on a recipe from the Hershey's Cocoa box and it's a great chocolate cake recipe! This is "health food" because cocoa contains antioxidants! :)"This recipe was so simple and completely delicious! What a moist and fluffy cake. My hubby and I couldn't help ourselves when it was all done. You couldn't taste the coffee, just rich chocolate. The batter was very thin and I was skeptical, but it baked perfectly. I used a different frosting however. This will be my go to chocolate cake recipe from now on.
To the poster who took 5 hours to make this cake, I can't imagine what your "staff" was doing for 5 hours!" - vwbug405
Yield: 10 Servings Ready in 1 hours
2,500 people trying soon
Verified by stevemur
|1 3/4 cupsAll purpose flour|
|3/4 cupHershey's Cocoa|
|1 1/2 teaspoonBaking Powder|
|1 1/2 teaspoonBaking soda|
|1/2 cupVegetable oil|
|2 teaspoonVanilla extract|
|1 cuphot coffee; Freshly brewed|
|1 stickButter or margarine; unsalted recommended|
|2/3 cupHershey's Cocoa|
|3 cupsPowdered sugar|
|1 teaspoonVanilla extract|
'Perfectly Chocolate' Chocolate Cake and Frosting Preparation
Preheat oven to 350 degrees and spray two 9 inch round baking pans with non stick cooking spray. Combine first 6 dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the hot coffee and mix well with a spoon (batter will be thin). Pour batter into pans and bake for 30-35 minutes or until wooden toothpick inserted into the center comes out clean. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.
Melt the butter and stir in the cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistancy. Add more milk, if needed. Stir in vanilla.
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