A "Perfectly Good" Chocolate Cake *updated
Yep - we celebrated another birthday - with to much food (heavy dinner choices from Dad) and of course "cake!" I do believe - in my own mind that I can bake. I've also been told this from others. Pictured is cake number two - the first cake was tossed; TOSSED!
I realize there's always a story with me and originally I wanted to make a Sour Milk Chocolate Cake. Is there such a thing as sour milk that's spoiled? There has to be! Well more to this story is the sweet goat milk I didn't finish that soured - yet I just didn't want to through it out. Mistake for cake - the sweet milk turned sour and spoiled to goaty - that lead me to pictured cake and number two. :D The Perfectly Good Chocolate Cake from Hershey. Recipe is also posted at bottom of this post.
It was moist and tasted great - I did make this cake before. I'm just not into to sweet and it is that. I cut back a bit on the sugar but at this point I was already caked out! LOL I also did not frost the cake as in recipe I just slathered it in the middle and on top and sprinkled pecans on. Oh the cake does require milk also but sweet and last word on the recipe - it states thin batter - - runny is really the word and when you make it don't worry about the batter it all turns out and makes a lot. Very rich! Black coffee needed or a tall glass of ice cold "sweet milk." :D Recipe at bottom!
Most important Dad liked it - it was his birthday and that's all that mattered!
And by the way Joanie check it out I was able to use the cake tin top you bought me. It actually worked perfect on my glass cake server. Thank you dear friend I miss a lot!
For a crafty tip - if you don't have a pedestal cake server you can make your own like I did. All you need is a glass plate, a parfait dessert glass and clear silicon. Also a shout out to thank my dear friend Joan for the Cake Carrier! I love it!!
Hershey's Perfectly Chocolate Cake w/buttermilk
Ingredients
1 3/4 cups of flour (I used King Arthur or Bob's unbleached)
2 cups sugar
3/4 cup unsweetened cocoa powder (reg or dark)
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs - room temp.
1 cup buttermilk - room temp.
1/2 cup oil (veg. canola, or other)
2 tsp. vanilla extract
1 cup boiling water
Instructions
Pre-heat oven to 350 degrees. Grease and flour two 9" round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer for about 2 minutes.
Stir in boiling water - batter will be thin. Pour into prepared pans.
Bake at 350 for 35 - 40 minutes. Cool completely before frosting. Recipe below or make one of choice.
For cupcakes it will make 24-30 cupcakes depending on the size. Bake for 20-22 minutes, don't overbake. For cupcakes you might like this post.
For icing / frosting
1/2 cup butter - softened
2/3 cups unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk -( I use 1/2 and 1/2 or mix with part that and cream)
1 tsp. vanilla extract
Combine butter, sugar and cocoa.
Add milk and vanilla.
You can adjust by adding less or more milk and sugar. Enjoy!
I realize there's always a story with me and originally I wanted to make a Sour Milk Chocolate Cake. Is there such a thing as sour milk that's spoiled? There has to be! Well more to this story is the sweet goat milk I didn't finish that soured - yet I just didn't want to through it out. Mistake for cake - the sweet milk turned sour and spoiled to goaty - that lead me to pictured cake and number two. :D The Perfectly Good Chocolate Cake from Hershey. Recipe is also posted at bottom of this post.
It was moist and tasted great - I did make this cake before. I'm just not into to sweet and it is that. I cut back a bit on the sugar but at this point I was already caked out! LOL I also did not frost the cake as in recipe I just slathered it in the middle and on top and sprinkled pecans on. Oh the cake does require milk also but sweet and last word on the recipe - it states thin batter - - runny is really the word and when you make it don't worry about the batter it all turns out and makes a lot. Very rich! Black coffee needed or a tall glass of ice cold "sweet milk." :D Recipe at bottom!
Most important Dad liked it - it was his birthday and that's all that mattered!
And by the way Joanie check it out I was able to use the cake tin top you bought me. It actually worked perfect on my glass cake server. Thank you dear friend I miss a lot!
For a crafty tip - if you don't have a pedestal cake server you can make your own like I did. All you need is a glass plate, a parfait dessert glass and clear silicon. Also a shout out to thank my dear friend Joan for the Cake Carrier! I love it!!
Ingredients
1 3/4 cups of flour (I used King Arthur or Bob's unbleached)
2 cups sugar
3/4 cup unsweetened cocoa powder (reg or dark)
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs - room temp.
1 cup buttermilk - room temp.
1/2 cup oil (veg. canola, or other)
2 tsp. vanilla extract
1 cup boiling water
Instructions
Pre-heat oven to 350 degrees. Grease and flour two 9" round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer for about 2 minutes.
Stir in boiling water - batter will be thin. Pour into prepared pans.
Bake at 350 for 35 - 40 minutes. Cool completely before frosting. Recipe below or make one of choice.
For cupcakes it will make 24-30 cupcakes depending on the size. Bake for 20-22 minutes, don't overbake. For cupcakes you might like this post.
For icing / frosting
1/2 cup butter - softened
2/3 cups unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk -( I use 1/2 and 1/2 or mix with part that and cream)
1 tsp. vanilla extract
Combine butter, sugar and cocoa.
Add milk and vanilla.
You can adjust by adding less or more milk and sugar. Enjoy!
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