We have been getting so many emails and messages asking for the perfect simple Easter dessert.
I remembered that I posted our favorite chocolate cake last Easter and decided to reshare it.
It's funny that a cake that I originally made on a whim, due to utter exaustion has become our go-to chocolate cake recipe. It is made with ingredients that are always in my pantry and I can whip it up with one bowl and one whisk. Can't ask for a much easier recipe than that. Of course if you want your frosting really fluffy, I would pull out the hand mixer (unless you are looking for a great arm workout - more power to ya!).
When we make a last minute plan to get together with friends, this is the cake that I make. So easy, you won't believe it! And when I have plans to make a cake for chocolate lovin' GiGi, this is the cake I make.
Give it a try, you won't regret it. One bowl, one whisk, one FABULOUS cake!
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Check out these spectacular desserts perfect for Easter! Click on the link or the photo to open in a new window.
Easy Peasy Lemon Bars are so simple that they are perfect for every day and every occasion. Bright, creamy and utterly delicious and ready in no time flat!
Moist and delicious carrot cake with a luxurious cream cheese frosting and toasted pecans!
Peanut Butter Fudge Chocolate Cake; 4 layers of moist chocolate goodness, smothered in a peanut butter fudge frosting and chocolate ganache!
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.
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