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TammyM[_1_]

On Tue, 07 Aug 2007 17:34:03 -0700, wrote:

>Hi everyone,
>
>I'm sick at the moment so im missing the glorious taste of FOOD! so
>much its not funny (hehe) but YES! Totally love asian food
>particularly sweet and sour and fried rice (hehehe!) i know, what a
>random lol but ANYWAY! If anyone has a nice little choc cake recipe,
>easy to make (haha!) PLEASE post it up! See yous around!

I like the recipe on the back of the Hershey's cocoa box. Yes, you
heard that right, the Hershey's cocoa box.

I also love the dark chocolate one with the ganache icing from Rose
Levy Beranbaum's "Cake Bible".

TammyM

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
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 stick (1/2 cup) 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.