Hello,
I need a good tasting sturdy chocolate cake. I've done a cake mix with extra egg and pudding and mild instead of water. Is this the best? i am going to do a stacked cake and want it to hold up well.
Thanks
ml
MommaLlama is what my husband calls me. We have 4 young children, so i think it's cute. I'll have to check out the Hersheys cocoa can, thanks.
Here's the recipe I use for chocolate cake. I've made sculpted cakes and wedding cakes with it, and it's always stood up well.
Chocolate Cake
8oz unsweetened chocolate
1 cup butter or margarine (I use unsalted butter)
2 cups hot water
4 cups sifted cake flour
4 cups sugar
1/2 tsp salt
2 cups sour cream
2 tsp vanilla
1 Tbsp baking soda
4 eggs, beaten
Melt chocolate and set aside. Combine butter and 2 cups hot water in saucepan, bring to a boil. Remove from heat and stir in melted chocolate.
Sift together flour, sugar and salt. Pour chocolate mixture into flour mixture all at once, blend well. Mix in sour cream, vanilla and baking soda.
Add eggs, mix just until combined. Pour into pans and bake.
Makes 10 cups of batter.
Sory I don't even have a can of it on hand or I would post it for you..I usually do but am out..I have only made it a couple of times but it was delicious and dense and held up very well.
MommaLlama,
I found the recipe for you. There are many chocolate cake recipes at Hershey's website. I wasn't sure of which one Kayday is refering to, so here's one. I hope this one is it:
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.
PS. Funny about your name.....Llama is to call in Spanish. So I guess your kids are calling for you all the time? LOL.
Regards,
May
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