Old-fashioned Chocolate Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
3/4 cup: Butter or margarine, softened
1 2/3 cup: Sugar,
3: Eggs,
1 tsp: Vanilla extract,
2 cup: All-purpose flour,
2/3 cup: Hersheys Cocoa,
1 1/4 tsp: Baking soda,
1 tsp: Salt,
1/4 tsp: Baking powder,
1 1/3 cup: Water,
1/2 cup: Hard peppermint candy, opt., finely crushed
Addl hard peppermint candy -, (crushed), optional
FROSTING
6 tbsp: Butter or margarine softened,
2 2/3 cup: Powdered sugar,
1/2 cup: Hersheys Cocoa,
1/3 cup: Milk,
1 tsp: Vanilla extract,
Directions:
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
baking pans or one 13x9x2-inch baking pan. In large mixer bowl,
combine butter, sugar, eggs and vanilla; beat on high speed of
electric mixer 3 minutes. Stir together flour, cocoa, baking soda,
salt and baking powder; add alternately with water to butter mixture,
beating until blended. Add candy, if desired. 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 ONE-BOWL BUTTERCREAM FROSTING.
Just before serving, garnish with peppermint candy, if desired. 8 to
10 servings. One-Bowl Buttercream Frosting:
In small mixer bowl, beat butter. Add powdered sugar and cocoa
alternately with milk; beat to spreading consistency (additional milk
may be needed). Blend in vanilla. About 2 cups frosting. Variation:
Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in
diameter) 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20
to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Source from luhu.jp
baking pans or one 13x9x2-inch baking pan. In large mixer bowl,
combine butter, sugar, eggs and vanilla; beat on high speed of
electric mixer 3 minutes. Stir together flour, cocoa, baking soda,
salt and baking powder; add alternately with water to butter mixture,
beating until blended. Add candy, if desired. 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 ONE-BOWL BUTTERCREAM FROSTING.
Just before serving, garnish with peppermint candy, if desired. 8 to
10 servings. One-Bowl Buttercream Frosting:
In small mixer bowl, beat butter. Add powdered sugar and cocoa
alternately with milk; beat to spreading consistency (additional milk
may be needed). Blend in vanilla. About 2 cups frosting. Variation:
Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in
diameter) 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20
to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Source from luhu.jp
Tags
Cakes