Happy Monday Slow Roasters, we hope you are having a marvelous day! Well we are shaking things up a bit this week. We are serving up a divinely decadent cake on Monday, two cocktails this week and who knows what else is to come.
I couldn't wait to share this cake with you. I have to say, I was so surprised by the amazing results from such a simple recipe. I am generally the girl that bakes the 12 hour cake. The 7 layer Death by Chocolate Cake is a perfect example of this love I have for complicated cakes.
This practice has become the norm for me. This is how I make cakes and I love it. Then there was THE DAY. The day we were having company and I was too exhausted to make a 'Donna cake'. So, I decided to do something I never do. I tried the recipe on the back of the Hershey's cocoa container.
I was truly a skeptic during the entire creation process and that took all of 5 minutes, one bowl and a whisk (I was so lazy I didn't even get out a mixer. I whisked the cake mix and threw it in the oven). I whipped up the accompanying recipe for icing and served it to my guests with a disclaimer that it was kind of like a box mix.
Well my guest gave this cake such rave reviews I have been asked to make it every time they come over. The cake is really delicious and I hope you will give it a try.
Recipe slightly adapted from Hershey's
Hershey's Perfectly Chocolate Cake
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
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 tablespoon instant coffee granules
Double batch of "Perfectly Chocolate" Chocolate Frosting (recipe to follow)
Preheat oven to 350°F. Grease and flour two 8-inch round baking pans.
Place 1 cup of water with coffee granules in microwave and bring to boiling. (1 minute at a time).
In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
Stir in boiling coffee (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 with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
"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
1/2 teaspoon kosher salt
Melt butter. Stir in cocoa and salt. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Click here for a printable version of this recipe - The Slow Roasted Italian.com