A few posts ago, I promised you my chocolate cake recipe (or “receipt,” as it was known in Great Britain in Jane Austen’s time). I’ve had this recipe for years, as you can tell by the condition of the recipe I tore from a magazine umpteen years ago. This cake is simply scrumptious, and I’ve made it dozens of times.
I hope my British friends won’t balk at the mention of “Hershey’s.” It seems many Brits regard American Hershey bars as something less than true chocolate, and I have to say that I agree. I love chocolate, but I don’t like Hershey bars. They seemed better when I was a youngster, but nowadays I think the makers have cut too many corners. No matter; the company’s cocoa remains first rate, and you can use it or any other for this recipe successfully.
I like this cake served with a nice, tall glass of cold milk. Silk brand is my favorite (vanilla flavor–yum!), as I’ve been a vegetarian for nearly 20 years. The cake is also great with tea. Earl Grey is a spectacular pairing, with its hints of bergamot, or orange blending nicely with the chocolate.
Here’s the recipe.
Hershey’s “Perfectly Chocolate” Chocolate Cake
2 cups (473 ml) of plain, white, granulated sugar
1 3/4 cups (414 ml) of all-purpose flour
3/4 cup (177) of cocoa powder
1 1/2 teaspoon (7.5 ml) of baking powder
1 1/2 teaspoon (7.5 ml) of baking soda
1 teaspoon (5 ml) of salt
1 cup (236 ml) of milk or soy milk (I like Silk brand.)
1/2 cup (118 ml) of vegetable oil
2 teaspoons (10 ml)of vanilla extract
1 cup (236 ml) of boiling water
Heat oven to 350 degrees F (176 C).
Grease and flour two 9″ (23 cm) baking pans.
Combine dry ingredients in a large bowl.
Add eggs, milk, oil, and vanilla extract.
Beat the mixture on medium speed for 2 minutes. Do not over-beat.
Stir in boiling water. Do not beat in. Batter will be quite watery. This is normal.
Pour batter into pans and bake for 30-35 minutes.
Cool 10 minutes.
Remove cake from pans and cool completely.
Hershey’s “Perfectly Chocolate” Chocolate Frosting
1 stick (118 ml) butter or margarine or 1/4 cup (59 ml) + 2 tablespoons (30 ml) of olive oil.
2/3 cup (157 ml) of cocoa powder
3 cups (709 ml) of powdered confectioner’s sugar
1/3 cup (79 ml) of milk
1 teaspoon (5 ml) of vanilla extract
Melt the butter, margarine, or oil.
Stir in the cocoa powder.
Beat at medium speed, adding sugar and milk, alternating, as you go.
Add vanilla and beat in.
Add more milk and beat, if needed to bring frosting to spreading consistency.