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Thursday, April 19, 2012

How to: Bake a "Perfectly Chocolate" chocolate cake

One of the cakes that I have tried to master and succeeded in it is the chocolate cake. Inspired by the Hershey's "Perfectly Chocolate" Chocolate cake, I have tried this quite a few times now and have loved the taste!

The Hershey’s “Perfectly Chocolate” Chocolate Cake is a delicious chocolate cake which is chocolatey, rich and moist and is a perfect start for beginners. It is so easy to make and demands just a little less than an hour for preparation and cooling! And it will surely make you wonder why you have been searching around for good chocolate cake recipes!

So here goes:

Adapted from Hershey's back of the Box recipe:


2 cups sugar (I use 10x ground)
3/4 cup all-purpose flour
3/4 cup Hershey’s cocoa
1/4 teaspoons baking powder
1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (Even 2% works fine for me)
1/2 cup canola oil( I usually omit this and there is not much difference in the taste)
2 teaspoons vanilla extract
1 cup boiling water


1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.

3. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with 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

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.


* Do not forget to tap the pan once or twice to get rid of the air bubbles.

* I use the Bake even strips from Wilton to get the cake to bake evenly throughout!

* Cool the cake completely before icing it.

* Cocoa has a drying effect on cake batters, causing them to bake more quickly. Be cautious. Get to know your oven, whether it under- or overbakes. Use a kitchen timer or write down the exact time the cake went in the oven. A dry chocolate cake will not taste as delicious as a moist chocolate cake.

* You cant be sure if your cake is done just by visually seeing it. With the chocolatey color of the cake, there is no good tip to find it if it is perfectly baked just by the sight of it. You will need to press lightly with your finger to test the done-ness. The cake should spring back in this case which indicates that the baking is complete!

Happy Baking!

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