Thursday, March 26, 2009

Husband Cake

Today is my third wedding anniversary. Baby and I are meeting Husband downtown in just a little while for an early dinner at Maggiano's. That's what we did last year for our anniversary, except we did take-out since Baby was just a little over a month old. Husband even baked a special cake for our anniversary, a cake that is his very own in our family - I call it Husband Cake, because I am not very good with layer cakes, but Husband is. He watched Emeril online, if I remember correctly, to learn how to frost a layer cake successfully, when he first made this cake.

This is the cake that you may have seen on the back of the Hershey Cocoa box - they call it Hershey's Perfectly Chocolate Cake. They're not kidding. It is perfect. It's easy to make, moist, very chocolatey, and oh so tasty.

Perfectly Chocolate Cake
Printer-friendly recipe

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

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

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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. 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 Perfectly Chocolate frosting. Makes 10 to 12 servings.

Perfectly 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.

Isn't is beautiful?

NOTE: Updated 11/4/09 with printable recipe link


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