Hershey’s “Perfectly Chocolate” Chocolate Cake
You guys! My first recipe re-do!
Does this make me a real blogger now?
Admittedly, this is REALLY overdue.
The last pictures were terrible.
I honestly don’t even know why I posted them in the first place. You can’t even go back and look anymore because I have deleted them, though. Suckers. *Evil Laugh*
Eh hehm. Oh well. You live and you learn, right?
The frosting is my creamy Nutella Frosting, which is TO DIE FOR.
Seriously. I had never been a fan of Nutella until this magic brought me to the dark side.
And of course you have to have some strawberries on top. It’s like a rule.
So after I made this cake and took pictures, I sat down to stuff my face with a piece of it and “Dancing With the Stars” popped up on my TV.
I sat there watching, completely enthralled, amazed by the things that these dancers could do with their bodies.
Pretty sure there was a point in time when my jaw dropped and a piece of cake rolled out of my mouth.
I’m also pretty sure one of the girls had a six-pack ON HER BACK. What the heck? How does that even happen?
People ask me all the time (or, you know… never) if I have a six pack.
I like to tell these non-existent people that I love my six pack SO much that I like to keep it protected under a small layer of fat.
So for that reason, I ate an extra piece of cake… you know… purely for six-pack preservation.
Hershey's "Perfectly Chocolate" Chocolate Cake
The name describes it perfectly!
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2 cups sugar
1 3/4 cup flour
3/4 cup 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
1 cup boiling water
Heat oven to 350°F.
Grease and flour two nine-inch round cake pans.
Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour into pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes and then remove from pans to a wire rack. Cool completely before frosting.
*I like to add 1/3 cup mayonnaise to my cake batter. It's an old Famous Julie trick that makes your cake insanely moist without having any effect on the taste. Try it, you will thank me later. If you choose to do so, you add it with your wet ingredients (eggs, milk, oil and vanilla).
**If you dust your pans with cocoa powder instead of flour, it will make your cake prettier when you remove it. That way you can make nakey cakes like this one and they are still pretty. Everyone loves a nice nakey cake.
My Mom Taught Me To Play With my food http://playzwithfood.com/
If you love your six pack as much as I love mine, you will make this cake, and make sure it stays nice and safe.
OH. MY. GOSH. You almost forgot to remind me to post Baby Girl’s Halloween Costume. You guys had one job! But okay, okay, here it is:
CHICKEN! Best thing ever. Hope you all had a safe and happy holiday!