MOIST Chocolate Cake Recipies?!
- Anyone have a good recipe for a moist chocolate cake!?
- Not from the box though, I want to make it from scratch :)
- Would your recipe be suitable for cupcakes as well!?Www@FoodAQ@Com
- Not from the box though, I want to make it from scratch :)
- Would your recipe be suitable for cupcakes as well!?Www@FoodAQ@Com
Answers:
This is my fav chocolate cake recipe and easy as anything! Right on the Hershey's cocoa can! And yes it makes cupcakes!
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate 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
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
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!. 10 to 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 Bundt 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 stick (1/2 cup) 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!.Www@FoodAQ@Com
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate 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
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
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!. 10 to 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 Bundt 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 stick (1/2 cup) 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!.Www@FoodAQ@Com
Hi !
Chocolate moist cake :
2 c!. flour
1 1/2 cups sugar
1 tsp!. salt
1 tsp!. baking powder
2 tsp!. baking soda
3/4 c!. cocoa
1 c!. oil
1 c!. hot coffee
1 c!. milk
2 eggs
1 tsp!. vanilla
FROSTING:
1 pkg!. cream cheese
1 tbsp!. milk
1 1/2 c!. powdered sugar
Combine all ingredients except black hot coffee!. Mix!. Add hot coffee!. Batter will be thin!. Pour into 9x13 pan!. Bake 30 minutes at 375 degrees!.
When cooled, combine cream cheese, milk and powdered sugar!. Frost then serve!.
cupcakes !?
My Favorite ! Shamrock Cupcakes !!!!!!!!!
1 1/2 cups all purpose flour
3/4 cup sugar
1/3 cup milk
1/4 cup butter (room temperature)
2 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
4-5 drops green food coloring
1 16 oz can vanilla or mint frosting
1/4 cup green decorating sugar
1 small shamrock shaped paper stencil
Preheat oven to 350F!.
Grease and flour a 12 cup muffin pan (or line with cupcake baking liners!. These may be found in seasonal patterns and colors at supermarkets and craft stores)!.
In the bowl of an electric mixer, stir together flour, sugar, baking powder and salt until well mixed!. Add butter, eggs and milk; beat on low speed just until ingredients are moistened!.
Add several drops of green food coloring until the mixture is desired color (a very pale green - just a few drops!)!. Beat for 2 minutes at medium speed!.
Pour batter into prepared muffin pan filling each cup until 2/3 full!. Wipe off any spilled batter using a damp cloth so that it doesn't bake onto pan!. Bake until tops are golden and a toothpick inserted in center comes out clean (about 16-20 minutes)!.
Remove from oven and allow to cool for 2-3 minutes; loosen edges gently using a butter knife or spatula!. Cool on a wire rack!.
Spread cooled cupcakes with lightly tinted vanilla or mint frosting!.
Trace a shamrock shape on a piece of wax or freezer paper and cut out (or use a purchased stencil or cookie cutter)!. Place stencil over the center of each cupcake and sprinkle on green decorating sugar in the shape of the shamrock!.
~~~~Enjoy!~~~~~~~~~Www@FoodAQ@Com
Chocolate moist cake :
2 c!. flour
1 1/2 cups sugar
1 tsp!. salt
1 tsp!. baking powder
2 tsp!. baking soda
3/4 c!. cocoa
1 c!. oil
1 c!. hot coffee
1 c!. milk
2 eggs
1 tsp!. vanilla
FROSTING:
1 pkg!. cream cheese
1 tbsp!. milk
1 1/2 c!. powdered sugar
Combine all ingredients except black hot coffee!. Mix!. Add hot coffee!. Batter will be thin!. Pour into 9x13 pan!. Bake 30 minutes at 375 degrees!.
When cooled, combine cream cheese, milk and powdered sugar!. Frost then serve!.
cupcakes !?
My Favorite ! Shamrock Cupcakes !!!!!!!!!
1 1/2 cups all purpose flour
3/4 cup sugar
1/3 cup milk
1/4 cup butter (room temperature)
2 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
4-5 drops green food coloring
1 16 oz can vanilla or mint frosting
1/4 cup green decorating sugar
1 small shamrock shaped paper stencil
Preheat oven to 350F!.
Grease and flour a 12 cup muffin pan (or line with cupcake baking liners!. These may be found in seasonal patterns and colors at supermarkets and craft stores)!.
In the bowl of an electric mixer, stir together flour, sugar, baking powder and salt until well mixed!. Add butter, eggs and milk; beat on low speed just until ingredients are moistened!.
Add several drops of green food coloring until the mixture is desired color (a very pale green - just a few drops!)!. Beat for 2 minutes at medium speed!.
Pour batter into prepared muffin pan filling each cup until 2/3 full!. Wipe off any spilled batter using a damp cloth so that it doesn't bake onto pan!. Bake until tops are golden and a toothpick inserted in center comes out clean (about 16-20 minutes)!.
Remove from oven and allow to cool for 2-3 minutes; loosen edges gently using a butter knife or spatula!. Cool on a wire rack!.
Spread cooled cupcakes with lightly tinted vanilla or mint frosting!.
Trace a shamrock shape on a piece of wax or freezer paper and cut out (or use a purchased stencil or cookie cutter)!. Place stencil over the center of each cupcake and sprinkle on green decorating sugar in the shape of the shamrock!.
~~~~Enjoy!~~~~~~~~~Www@FoodAQ@Com