Happy Sunday! Has your week flown by as quickly as mine has? It might be because we had an extremely busy week. Not only did we have our usual ballet classes and chorus, Eden also had a chorus performance on Tuesday. Jeremy had to take Bella Grace to ballet (along with the other three) while I went with Eden. I am so proud of my Eden Rose, she along with the rest of the group sang in front of 500 people and they did amazing!
We are about to move onto HVAC, plumbing, and electrical with the house. Framing is officially complete and I am loving the way everything is coming together!
I absolutely love fall. I love watching the leaves change into beautiful colors, the chill in the air, the smell of a nice fire, fall fashion, my birthday, everything about it.
So, I’m more then a little upset that it has been in the 80’s almost every day for a month. It was so nice to get away last weekend and have cold weather, but I think it made it even harder after experiencing that to come back here and it be so hot! Hopefully the kids won’t sweat to death trick or treating. Lol that’s South Carolina weather for you.
This weeks recipe isn’t anything special,but it is hands down my favorite chocolate cake ever. It’s one you’ve probably seen any time you’ve picked up a can of Hershey’s cocoa powder. This picture was taken from Pinterest because mine didn’t look that pretty, lol. It didn’t take away from the taste though. If you’ve never made it, I encourage you to give it a try. I promise you won’t be disappointed !
Hershey’s Perfectly Chocolate Cake
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
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)
HOW TO MAKE
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.
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.
“PERFECTLY CHOCOLATE” 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.
Until next time….