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Hershey's "Perfectly Chocolate" Chocolate Cake - Recipe


This recipe makes some of the best chocolate cupcakes you will ever have.
Spencer whipped them up yesterday (with a tiny bit of help) and they cured my chocolate craving.
These cupcakes were moist, the right amount of chocolate, not overly sweet and simply perfect.
Spencer does not like items that are really sweet but he absolutely went wild over these!

The recipe came from Hershey's Kitchen.com, which is packed with wonderful recipes that will have you baking up a storm.

I have to admit that we did not make our own frosting but opted to use Betty Crocker Triple Chocolate Fudge Chip.

*swoon*

Check out Hershey's Kitchens for more yummy, perfect, chocolate recipes to enjoy.

*You can make this in a variety of ways which are listed below in the notes section.*



* Exported from MasterCook *


Hershey's Perfectly Chocolate Chocolate Cake

Recipe By:Hershey's Kitchen
Serving Size: 30 cupcakes
Categories: Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large egg
1 cup skim milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

  • Heat oven to 350. Grease and flour two 9 inch 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

Source:
"www.hersheyskitchens.com"
Yield:
"30 "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding frosting): 124 Calories; 4g Fat (30.3% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

Serving Ideas:
  • Chocolate frosting (what else?!)
  • nice big cold glass of milk

NOTES:

Cupcakes: Line muffin cups ( 2 1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees. Fill cups 2/3 full with batter. Bake 22-25 minutes. Cool completely. Frost. About 30 cupcakes.

One-Pan Cake: Grease and flour 13x9x2 inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool Completely. Frost.

Three layer Cake: Grease and flur three 8 inch round baking pans. Heat oven to 350. Pour batter into prepared pans. Bake 30-35 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 degrees. Pour batter into prepared pan. Bake 50-55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.


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