Tuesday, April 12, 2011


Thought I'd share a recipe today since I haven't posted one in a while. This is my all-time FAVORITE chocolate cake. It is moist, delicious, easy, and can be made from items usually found in the pantry (well, my pantry anyway!) without making a trip to the store for specialty ingredients. If you have not tried this cake before, you need to do it. You will be happy you did! Enjoy...


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

2 eggs

1 cup milk

1/2 cup vegetable oil (or melted butter)

2 teaspoons vanilla extract

1 cup boiling water


Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (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. Top with Ganache or "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

KALANI’S RECOMMENDATION: Serve this cake chilled. It’s oh-so-good, and it brings out the fudgy yumminess. Trust me.


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. Yield: about 2 cups frosting.

"There are two kinds of people in the world: those who love chocolate, and communists." —Leslie Moak Murray

"Don't ruin a sublime chocolate experience by feeling guilty."
—Lora Brody