In article 0>,
Wayne Boatwright > wrote:

> I bought a bag of Penzey's cocoa a couple of years ago, but totally forgot I
> had it.
>
> I frequently bake Hershey's Perfectly Chocolae Chocolate Cake with Frosting
> because I know so many people who like it.
>
> I baked one this weekend, but discovered before starting that I had run out
> of the Hershey's cocoa. Digging a little deeper in the pantry, I found the
> Penzey's cocoa. It made a far superior cake and frosting, and I'll be
> sticking with it from now on.


I bought a bag of their Dutch-process cocoa; I have only one recipe that
asks for it‹I'm pretty sure I've posted it at least one other time:


Died-and-Went-to-Heaven Chocolate Cake

Recipe By: Eating Well magazine; posted to r.f.c by Barb Schaller,
11-2-2009

Serving Size: 16

1 3/4 cups all purpose flour
1 cup granulated sugar
3/4 cup Dutch-process cocoa powder
1 1/2 teaspoons soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs lightly beaten
1/4 cup vegetable oil, canola preferred
2 teaspoons vanilla extract
1 cup hot strong black coffee

Icing:
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1 Tbsp. buttermilk or low-fat milk (1 to 2)

Preheat oven to 350 degrees. Lightly oil a 12-cup Bundt pan or coat it
with non stick cooking spray. Dust the pan with flour, invert and shake
out the excess.

In a large mixing bowl, whisk together flour, granulated sugar, cocoa
powder, soda, baking powder, and salt. Add buttermilk, brown sugar,
eggs, oil and vanilla; beat with an electric mixer on medium speed for 2
minutes. Whisk in hot coffee until completely incorporated. (The
batter will be quite thin.) Pour batter into prepared pan. Bake for
35-40 minutes or until a cake tester inserted in the center comes out
clean. Cool the cake in the pan on a rack for 10 minutes; remove from
pan and let cool completely.

To make icing: In a small bowl, whisk together confectioners¹ sugar,
vanilla, and enough of the buttermilk or milk to make a thick but
pourable icing. Set the cake on a serving plate and drizzle the icing
over the top.

Notes: Eating Well magazine, April 1995, page 14.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 10-31-2009