The ac was repaired yesterday. We had been six day without it. We were sweltering in here. Now it is wonderfully cool in here. I can turn the oven on now. So, I made a chocolate cake with chocolate frosting from scratch today. For some reason the frosting lacked flavor. That is what I thought anyway. Tom and Brian said it tasted good. I must be loosing my taste buds. The cake came out delicious and moist. Still, I am not liking the frosting and I think that I may have had a too heavy hand in frosting the cake.
This is the recipe I used for the cake. Like I said, this is a really moist cake and tastes so good. It is on the back of the Hershey Cocoa Powder.
Deep Dark Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK 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. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. 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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.