Hershey’s Chocolate Cake

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CAKE

Ingredients

  • 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
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

DIRECTIONS

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” CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

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.

FROSTING

INGREDIENTS

  • 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

DIRECTIONS

  1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  2. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
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Surprise Cookies

Martha Stewart Recipe

COOKIE INGREDIENTS:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 12 large marshmallows, cut in half horizontally

COOKIE DIRECTIONS:

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

  3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. (12 fit on a full sized sheet pan; the cookies don’t spread much). Bake until cookies begin to spread and become firm, 9 minutes.

  4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 1 to 2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

  5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

FROSTING INGREDIENTS:

9 oz chocolate (bittersweet or semisweet, chopped)
1 c heavy cream
1 tsp dark rum (optional)

FROSTING DIRECTIONS:

  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (Whip in kitchenaid for 5 min, let color turn from dark brown to light brown – if you don’t whip it, it will be more like a ganache than a frosting). Stir in the rum if desired.
  2. TO USE AS GANACHE: Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
  3. TO USE AS A FROSTING: For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

BROWNIE COOKIES SHORTCUT:

Make your life simple, sub in a brownie mix. I use Ghirardelli brownie mix from Costco. It’s awesome. You’re welcome.

1 box brownie mix (18.4 oz)
1/2 c butter, melted and cooled
1 egg
1/2 c semisweet chocolate chips
3 tbsp powdered sugar

DIRECTIONS FOR BROWNIE COOKIES:

  1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Open box of brownie mix, and set chocolate pouch aside.
  2. In large bowl, beat sifted brownie mix, melted butter and egg until batter is smooth. Stir in peppermint crunch baking chips and semisweet chocolate chips.
  3. Shape dough into tablespoon-size balls. Place on cookie sheet.
  4. FOR BROWNIE COOKIES: Bake 10 to 12 minutes or until cookies are puffed and cracked, but still appear a little shiny. Cool completely.
  5. FOR SURPRISE COOKIES: Go back to the top of this post and follow on from Cookie Directions #3.

NO BUTTER BROWNIE MIX COOKIES INGREDIENTS:

1 box brownie mix
1/3 c vegetable oil
1 egg
1 tbsp water

NO BUTTER BROWNIE MIX COOKIES DIRECTIONS:

  1. Preheat oven to 375 F.
  2. Mix all ingredients well and follow from Cookie Directions #3 above.

Red Velvet Cake

Makes 15 cupcakes or 1 9 inch round cake pan.

CAKE

INGREDIENTS:

1.25 c cake flour
1/8 c cocoa powder
1/2 tsp salt
3/4 c sugar
3/4 c oil
1 egg
2 tsp red food coloring
1/2 tsp vanilla extract
1/2 c buttermilk
3/4 tsp baking soda
1 tsp white vinegar

DIRECTIONS:

1. Preheat oven to 350F.

2. Butter 9 inch round cake pan, line with parchment, butter parchment. Dust with flour.

3. Whisk flour, cocoa and salt.

4. Beat sugar and oil in kitchenaid.

5. Add eggs.

6. Add food coloring and vanilla.

7. Add flour mixture and buttermilk alternatingly.

8. Beat until just combined.

9. IN SEPARATE BOWL, mix baking soda and vinegar. Add to batter. Beat 10 seconds.

10. Pour batter into cake pan.

11. Bake 30 min.

12. Transfer cake to rack to cool completely. CAKE MUST BE TOTALLY COOL when you frost it or it will be a HUGE mess. HUGE. (Don’t ask me how I know..)

NOTE: Cupcakes are baked at 375F for 18-20 min.

CREAM CHEESE FROSTING:

INGREDIENTS:

8 oz cream cheese, room temperature (use Philly original cream cheese, NOT the low fat kind)
1 tsp vanilla extract
1 stick butter
1 pound / 16 oz / 2 c confectioner’s sugar

DIRECTIONS:

1. Beat cream cheese and vanilla until fluffy (2 min).

2. Add butter, beat.

3. Add sugar, beat. Done and done

4. If you fridge the frosting before frosting your cake, make sure you let it come to room temperature and beat on low speed FIRST.

VERDICT: This is one of my favorite cakes (the other is German Chocolate Cake). I love this cake and this recipe. You’ll definitely find yourself making this cake again and again. It’s soooo good 🙂

Baker’s Wellesley Fudge Cake

INGREDIENTS

1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate
1-3/4 cups sugar, divided
1/2 cup water
1-2/3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp. vanilla

DIRECTIONS

Heat oven to 350°F.

Microwave chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool.

Mix flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.

Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.

Fill and frost with Baker’s One Bowl Chocolate Frosting.


Baker’s One Bowl Chocolate Frosting

INGREDIENTS

4 squares Baker’s unsweetened baking chocolate
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1/2 cup (1 stick) butter or margarine, softened
2 tsp. vanilla
1/3 cup milk

DIRECTIONS

Microwave chocolate in large microwaveable bowl on high 1-1/2 minutes, stirring every 30 seconds.

Stir until chocolate is completely melted. Cool 5 minutes or to room temperature.

Add sugar, butter and vanilla.

Gradually add milk, beating with electric mixer on low speed until well blended.

If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

Baker’s One Bowl Chocolate Cake and One Bowl Chocolate Frosting

Baker’s One Bowl Chocolate Cake

INGREDIENTS

6 squares Baker’s semi-sweet baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
2 tsp. vanilla
2-1/2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1-1/2 cups water

DIRECTIONS

Preheat oven to 350F.
Microwave chocolate and butter in a large microwaveable bowl on high 2 minutes or until butter is melted.
Stir until chocolate is completely melted.
Stir in sugar.
Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended.
Add vanilla; mix well.
Add 1/2 cup of the flour, the baking soda and salt; beat until well blended.
Add remaining 2 cups flour alternately with water, beating until well blended after each addition.
Pour evenly into 2 greased and floured 9-inch round cake pans.
Bake 35 minutes or until toothpick inserted in centers comes out clean.
Cool in pans 10 minutes; remove from pans.
Cool completely on wire racks.
Spread with frosting. (I make the Baker’s One-Bowl Chocolate Frosting recipe I’ve also posted.)


Baker’s One Bowl Chocolate Frosting

INGREDIENTS

4 squares Baker’s unsweetened baking chocolate
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1/2 cup (1 stick) butter or margarine, softened
2 tsp. vanilla
1/3 cup milk

DIRECTIONS

Microwave chocolate in large microwaveable bowl on high 1-1/2 minutes, stirring every 30 seconds.
Stir until chocolate is completely melted. Cool 5 minutes or to room temperature.
Add sugar, butter and vanilla.
Gradually add milk, beating with electric mixer on low speed until well blended.
If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

White Mountain Cream

Ingredients for White Mountain Cream Recipe

1 cup sugar
1/3 cup cold water
White of 1 egg
½ teaspoon vanilla or
½ tablespoon lemon juice

Instructions
Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork.

Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon.

Crease as soon as firm.

If not beaten long enough, frosting will run; if beaten too long, it will not be smooth.

Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water.

This frosting is soft inside, and has a glossy surface.

If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.

Devil’s Food Cupcakes (Makes 6)

Devil's Food Cupcakes Devil's Food Cupcakes

Makes 6 cupcakes

(Filled almost to the top, comes up in a dome shape)

Ingredients:

1/4 c  cocoa powder (dutch process, regular, it really doesn’t matter)

1/4 c hot water

3/4 c all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 stick butter

1/2 c sugar

1 egg

1 tsp vanilla extract

1 tsp almond extract or mint extract or orange extract or raspberry extract

1/4 c sour cream

Directions:

1. Preheat oven to 350 F.

2a. Mix flour, baking soda, baking powder, and salt in one bowl.

2b. Mix cocoa and hot water in second bowl. Let dissolve.

3. Melt butter and sugar in saucepan over medium heat. Remove from heat. Beat till cooled. Add egg. Add vanilla. Add cocoa. Add flour mixture. Add sour cream. Do not overmix.

4. Divide batter evenly among paper muffin cups. Bake 15 min. Let cool completely before frosting.

5. Cupcakes can be frozen for two months in airtight containers.

VERDICT: SO YUM!! Make it as above if you are going to use one of the frostings below.

IF YOU ARE NOT GOING TO FROST THIS CUPCAKE, add chocolate chips to the batter. And marshmallow fluff or a handful of small marshmallows. Maybe some nuts? And some chopped graham crackers? Then serve with Haagen Daaz Rocky Road Ice Cream. Yum yum yum.

NOTE: This is one fourth the original recipe. If you increase the above four times (or follow this recipe: http://www.marthastewart.com/1004063/devils-bundt-cake) you will have enough to fill a 10 c bundt cake pan. Then top it with frosting and sprinkle with confectioner’s sugar and serve for company.

Hostess Cupcake: This cupcake can so easily be turned into a hostess cupcake! Fill it with marshmallow fluff, and top with chocolate frosting. Yum!

Vanilla Frosting

3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.

Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

Chocolate Frosting

1 cup granulated sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla extract

directions
Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency.