This weekend was Hubby’s birthday weekend. I have never baked a layer cake before. Never had much success with frosting, often finding it too sweet. Then I found this recipe through allrecipes.com and had to try it. It’s actually from Hershey’s (even though I used another brand). A very moist, not-too-dense & not-too-sweet, classic chocolate cake to keep in your recipe file. Pretty simple, even a six-year old can follow.
My darling six year old will be my assistant today.
“That a girl…read mama the recipe.”
In a bowl, stir together your dry ingredients, then add the wet ingredients.
Thank you Sunshine and Jenny for the eggs.
After the batter is well mixed, hand stir in a cup of boiling water. It’s a surprisingly runny batter, but believe me, it will firm up.
I used a cup less icing sugar than the chocolate buttercream recipe called for, and added some whipping cream along with the milk. Don’t worry if some of your cake sticks to the pan, the frosting will hide the holes.
Frosting a cake is like sculpture (or hairstyling). Work with it, don’t fight it to get the swirls just right.
Let it be fluffy and natural.
Mmmmmmmmm…I think he likes it.
Make this, it’s fool proof. Happy birthday Hubby xo.
CLASSIC CHOCOLATE CAKE WITH BUTTERCREAM ICING
Adapted from Allrecipes via Hershey’s.
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 3/4 cup butter
- 1 1/2 cups unsweetened cocoa powder
- 4 1/3 cups confectioners’ sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Let cake cool before frosting. Put bottom layer onto a serving plate and cover with frosting, place second layer on top. Frost the outside of the cake.
France Simard - Fab petite chef and photos. happy belated to hubby.
joe biafore - shes a sweety!
Johnny - HAPPY BIRTHDAY, KEVIN!!
Alisha Ross - I enjoy trying new dishes to serve my family. This looks absolutely delicious.