Moist. Fluffy. Sweet.
Yes it is a guilty pleasure...there's just something about a slice of chocolate cake covered in frosting. Almost everyone loves chocolate...there's just something about the richness of it...so delicate and yet destructive. aha...
This recipe was taken by Hersheys. Definitely worth a try. From what I gone through recently...baking is not something that's easy to do at first, but as you practise and learn from you mistakes...(which means actually finding out why, and not continue on with another round of hope and luck, mind you that was what I initially use to do) and sooner or later, the cake is picture perfect and delicious. Edible art...I can tell you there's little else that could be more satisfying than seeing your effort producing great results.
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
Directions:1. Heat oven to 175°c. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. 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.
tablespoons butter or margarine, softened2-2/3 cups powdered sugar1/2 cup HERSHEY'S Cocoa1/3 cup milk1 teaspoon vanilla extract.Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.