I recently made a lemon bundt cake for a girls weekend and was asked if it came in chocolate. So I set out to make something just as good as the lemon. This is what I came up with:
Cake:
1 chocolate cake mix
1 c. water, room temperature
4 eggs, room temperature
1/4 c. greek yogurt or sour cream
1 small box chocolate instant pudding
1 Tbsp canola oil
1/2 c. butter, softened
1/4 c. flour (Utah's altitude adjustment)
Sift dry ingredients together. Add wet ingredients and mix for 3 minutes. Do NOT over mix. Bake as the package directs for a bundt cake.
Ganache:
1 c. heavy cream
3/4 c. chocolate chips*
1 Tbsp brewed coffee
Heat cream to just boiling. Pour over chips and let sit covered for about 5 minutes. Add coffee and whisk together until smooth. Drizzle over cake.The easiest way to drizzle in my opinion is to put it into a baggie, cut off the end and away you go.
*sweetness of chips will make the sweeter the ganache. Semi sweet will not be as sweet as milk. I prefer semi sweet but my hubby likes milk
Final touch:
Melt white chocolate into a baggie and cut off corner. Drizzle over the icing. I'm not telling you how much to use but I end up using about a half of a bag of the chips. More or less would be fine. To melt I just microwave for 1 minute then squish and check every 30 second until it's smooth.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Monday, July 1, 2019
Monday, February 13, 2017
Chocolate Sheet Cake
This recipe is amazing. The Hammon family only recognizes chocolate cake as actual cake so I am always on the look out for a different version for birthday's. This recipe is from PW, she knows her stuff.
2 eggs
1 tsp baking soda
8 Tbsp cocoa
2 C flour
1/4 tsp salt
2 C sugar
2 tsp vanilla
3 3/4 sticks butter
1/2 C buttermilk
6 Tbsp milk
1 C water
1 lb powdered sugar
Cake:
Melt 2 sticks of butter in sauce pan (while it's melting boil 1 c. water); Add 4 heaping Tbsp cocoa powder and mix well; add boiling water and allow to simmer for 30 seconds; turn off heat and set aside; combine 2 c. flour, 2 c. sugar and 1/4 tsp salt; pour the chocolate mixture in to flour mixture and stir together slightly; in oversize measuring cup pour 1/2 c. buttermilk, 2 beaten eggs, and 1 tsp vanilla; stir in 1 tsp baking soda; add milk mixture to cake mixture; mix well; Pour into commercial baking sheet and spread evenly; Bake at 350 degrees for 20 minutes
Frosting:
In sauce pan melt 1 3/4 sticks butter; add 4 heaping tbsp cocoa powder; allow to cook for 30 seconds; turn off heat; add 6 Tbsp milk, and 1 tsp vanilla; mix together; add powdered sugar; mix well. This will be very thin. Put onto warm cake.
Sunday, January 15, 2017
Chocolate Chocolate Chocolate Chip Cookies
2 1/2 sticks butter, softened
2 c. sugar
2 eggs
3 tsp vanilla extract
2 c. flour
3/4 c. cocoa powder
1 1/2 tsp baking soda
1 tsp salt
3/4 c. milk chocolate chips
3/4 c. mini semi sweet chocolate chips
2 c. white chocolate chips
Cream butter and sugar until fluffy. Add eggs one at a time. Add vanilla extract. In separate bowl sift together flour, cocoa powder, baking soda, and salt. Add to wet mixture until combine. Stir in chocolate chips
Bake at 350 degrees for 9 - 11 minutes.
2 c. sugar
2 eggs
3 tsp vanilla extract
2 c. flour
3/4 c. cocoa powder
1 1/2 tsp baking soda
1 tsp salt
3/4 c. milk chocolate chips
3/4 c. mini semi sweet chocolate chips
2 c. white chocolate chips
Cream butter and sugar until fluffy. Add eggs one at a time. Add vanilla extract. In separate bowl sift together flour, cocoa powder, baking soda, and salt. Add to wet mixture until combine. Stir in chocolate chips
Bake at 350 degrees for 9 - 11 minutes.
Wednesday, December 28, 2016
Perfect Chocolate Buttercream
It may be best if you do not know this recipe... It can be eaten with a spoon over the sink... danger....
4 Tbsp cocoa powder
4 1/2 c. powdered sugar
1/4 tsp salt
1 tsp vanilla
1 c. butter
5 Tbsp heavy cream (milk can be used but it is not the same)
Combine all ingredients until light and fluffy, about 5 -7 minutes. If you need thinner for decorating a cake add a bit more cream.
4 Tbsp cocoa powder
4 1/2 c. powdered sugar
1/4 tsp salt
1 tsp vanilla
1 c. butter
5 Tbsp heavy cream (milk can be used but it is not the same)
Combine all ingredients until light and fluffy, about 5 -7 minutes. If you need thinner for decorating a cake add a bit more cream.
Thursday, December 30, 2010
Chocolate Marshmallow Cookies
½ C shortening
1 C sugar
1 egg
½ C milk
1 tsp vanilla
1 ¾ C flour
½ tsp soda
½ tsp salt
½ C (or a little less) cocoa
½ C nuts (optional)
Mix together shortening, sugar, egg, milk and vanilla. Add the remaining dry ingredients. Drop on cookie sheet and bake at 350 for 8-10 minutes. Cut large marshmallows in half. During last 2 minutes place marshmallow halves on top of each cookie and finish baking. Frost.
Frosting:
2-3 TBS butter
2 C powdered sugar mixed with ¼ C cocoa
Mix together with 1 tsp vanilla and dash of salt .
Add milk until desired consistency is reached.
1 C sugar
1 egg
½ C milk
1 tsp vanilla
1 ¾ C flour
½ tsp soda
½ tsp salt
½ C (or a little less) cocoa
½ C nuts (optional)
Mix together shortening, sugar, egg, milk and vanilla. Add the remaining dry ingredients. Drop on cookie sheet and bake at 350 for 8-10 minutes. Cut large marshmallows in half. During last 2 minutes place marshmallow halves on top of each cookie and finish baking. Frost.
Frosting:
2-3 TBS butter
2 C powdered sugar mixed with ¼ C cocoa
Mix together with 1 tsp vanilla and dash of salt .
Add milk until desired consistency is reached.
Wednesday, December 29, 2010
CHOCOLATE CRÈME FILLED CUPCAKES
INGREDIENTS:
CUPCAKES
1/2 cup plus 2 tablespoons cake flour
1/3 cup unsweetened Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 large eggs, separated
1/3 cup canola oil
1/2 cup plus 2 tablespoons sugar
2 tablespoons water
FILLING
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons plus 1 teaspoon heavy cream
FROSTING
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
DIRECTIONS
1. MAKE THE CUPCAKES: Preheat the oven to 350°. Spray a 12-cup nonstick muffin pan with vegetable oil spray. In a medium bowl, sift the flour and cocoa with the baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the egg yolks with the canola oil, 1/2 cup of the sugar and the water. Beat in the dry ingredients at low speed until smooth.
2. In a clean bowl, using clean beaters, beat the egg whites at high speed until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff and glossy. Beat one-fourth of the whites into the batter, then fold in the remaining whites until no streaks remain. Spoon the batter into the muffin cups, filling them halfway. Bake for 15 minutes, or until the cupcakes are springy when touched. Let the cupcakes cool for 5 minutes, then turn them out onto a wire rack to cool completely.
3. MAKE THE FILLING: In a medium bowl, beat the butter with the confectioners' sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer all but 1/2 cup of the filling to a pastry bag fitted with a 1/4-inch plain round tip. Beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of filling and reserve.
4. Line a large baking sheet with wax paper. Insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with cream. Set the cupcakes on the sheet.
5. MAKE THE FROSTING: Heat the cream in a small saucepan until steaming. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe decorative swirls on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting
CUPCAKES
1/2 cup plus 2 tablespoons cake flour
1/3 cup unsweetened Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 large eggs, separated
1/3 cup canola oil
1/2 cup plus 2 tablespoons sugar
2 tablespoons water
FILLING
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons plus 1 teaspoon heavy cream
FROSTING
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
DIRECTIONS
1. MAKE THE CUPCAKES: Preheat the oven to 350°. Spray a 12-cup nonstick muffin pan with vegetable oil spray. In a medium bowl, sift the flour and cocoa with the baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the egg yolks with the canola oil, 1/2 cup of the sugar and the water. Beat in the dry ingredients at low speed until smooth.
2. In a clean bowl, using clean beaters, beat the egg whites at high speed until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff and glossy. Beat one-fourth of the whites into the batter, then fold in the remaining whites until no streaks remain. Spoon the batter into the muffin cups, filling them halfway. Bake for 15 minutes, or until the cupcakes are springy when touched. Let the cupcakes cool for 5 minutes, then turn them out onto a wire rack to cool completely.
3. MAKE THE FILLING: In a medium bowl, beat the butter with the confectioners' sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer all but 1/2 cup of the filling to a pastry bag fitted with a 1/4-inch plain round tip. Beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of filling and reserve.
4. Line a large baking sheet with wax paper. Insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with cream. Set the cupcakes on the sheet.
5. MAKE THE FROSTING: Heat the cream in a small saucepan until steaming. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe decorative swirls on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting
Friday, June 4, 2010
Chocolate Frosting
1/2 cup butter
2/3 cup 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.
2/3 cup 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.
Chocolate Cupcakes
I thought I made a great Chocolate Cake until I found this recipe. I stand corrected. I can make a KILLER Chocolate Cake!
Cake:
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream or vanilla yogart, room temperature (I used sour cream)
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature just before serving.
Thanks Martha!
Cake:
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream or vanilla yogart, room temperature (I used sour cream)
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature just before serving.
Thanks Martha!
Tuesday, February 16, 2010
Red Velvet Cupcakes
I couldn't resist making these on Valentine's Day and have to say I was not disappointed with the results. They are a bit of work, but promise they are worth it!
Ingredients:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting ~ recipe to follow
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving. Makes 24 cupcakes
Thanks Martha
Ingredients:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting ~ recipe to follow
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving. Makes 24 cupcakes
Thanks Martha
Thursday, December 3, 2009
Marble Cake
My office does a pay it forward style of celebration for Birthdays. After your Birthday, you treat the next person on the calendar. Jenny was next on the calendar after me and said she was a sucker for a marble cake. Yes I have heard of marble cake and recall it from my childhood, but I had never attempted it. I remeber my grandma making it and thinking it was amazing ~ vanilla and chocolate all together all swirly. Needless to say this was not my grandma's cake....
Here is the recipe I used:
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 tablespoons unsweetened cocoa powder
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
I doubled the recipe and used a 9 X 13 glass pan because 1 cake wouldn't have been enough for the whole office. It was not as moist as I would have liked but the girls from my office seemed to disagree. I did top it with chocolate frosting because a birthday cake without frosting is like a birthday with no cake. Why bother? Below is my no fail, go to Chocolate frosting recipe. It has never let me down!
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup butter
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.
Here is the recipe I used:
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 tablespoons unsweetened cocoa powder
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
I doubled the recipe and used a 9 X 13 glass pan because 1 cake wouldn't have been enough for the whole office. It was not as moist as I would have liked but the girls from my office seemed to disagree. I did top it with chocolate frosting because a birthday cake without frosting is like a birthday with no cake. Why bother? Below is my no fail, go to Chocolate frosting recipe. It has never let me down!
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup butter
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.
Sunday, September 27, 2009
Caramel Chocolate Drizzzles Chex Mix
Ingredients:
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
2 tablespoons milk
2 tablespoons butter or margarine
1/2 bag (14-oz size) caramels (about 25)
1/4 cup semisweet chocolate chips
1. Heat oven to 300°F. Grease 15x10x1-inch pan. In large bowl, mix cereals.
2. In 2-quart saucepan, heat milk, butter and caramels over low heat, stirring constantly, until caramels are melted. Pour over cereals, stirring until evenly coated. Spread in pan.
3. Bake 20 to 24 minutes, stirring after 10 minutes, until golden brown. Spread on waxed paper to cool, about 15 minutes.
4. In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.
Tip:
For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture.
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
2 tablespoons milk
2 tablespoons butter or margarine
1/2 bag (14-oz size) caramels (about 25)
1/4 cup semisweet chocolate chips
1. Heat oven to 300°F. Grease 15x10x1-inch pan. In large bowl, mix cereals.
2. In 2-quart saucepan, heat milk, butter and caramels over low heat, stirring constantly, until caramels are melted. Pour over cereals, stirring until evenly coated. Spread in pan.
3. Bake 20 to 24 minutes, stirring after 10 minutes, until golden brown. Spread on waxed paper to cool, about 15 minutes.
4. In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.
Tip:
For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture.
Chocolate cake
This is Hershey's recipe and is one of the most requested cakes I have made lately.
Ingredients:
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
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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. 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.
Ingredients:
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
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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. 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.
Peanut butter marbled brownies
Peanut butter filling:
6 oz. cream cheese, softened
1/2 c. peanut butter
1/4 c. sugar
1 egg
2 Tbsp. milk
Mix until smooth and creamy
Brownies:
1 c. butter, melted
2 c. sugar
2 tsp. vanilla extract
3 eggs
3/4 c. cocoa powder
1 1/4 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk chocolate chips
Heat oven to 350 degrees. Grease 13X9X2 pan. Prepare peanut butter filling. Stir together melted butter, sugar and vanilla. Add eggs and beat well. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Stir in chips. Remove 1 c. batter. Pour remaing batter into preparede pan. Spread filling over surface. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, genly swirl for marbled effect. Bake for 35 to 40 minutes or unti lwooden pick insered in center comes out clean.
6 oz. cream cheese, softened
1/2 c. peanut butter
1/4 c. sugar
1 egg
2 Tbsp. milk
Mix until smooth and creamy
Brownies:
1 c. butter, melted
2 c. sugar
2 tsp. vanilla extract
3 eggs
3/4 c. cocoa powder
1 1/4 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk chocolate chips
Heat oven to 350 degrees. Grease 13X9X2 pan. Prepare peanut butter filling. Stir together melted butter, sugar and vanilla. Add eggs and beat well. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Stir in chips. Remove 1 c. batter. Pour remaing batter into preparede pan. Spread filling over surface. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, genly swirl for marbled effect. Bake for 35 to 40 minutes or unti lwooden pick insered in center comes out clean.
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