Chef Time!

Chef Time!

Thursday, October 16, 2014

The Devil's Chocolate Temptation

When I made this cake, the devil must have taken over my body and mind. For this is the most moist and devilishly delicious cake I have ever had. I wished I have made it sooner, where I was more active and able to work it off. Ha Ha.
Just be warned, DO NOT MAKE THIS ALONE AND EAT IT! Call all your friends, your family or those very skinny people that always eat and never gain a pound. But do not let this stay in your house alone with you!!!!!






Deep Dark Chocolate Cake

2 c. sugar
1 3/4 c. flour
3/4 c. Hershey’s Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp, baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
One-Bowl butter cream frosting (See below)
 
Heat oven to 350. Grease and flour two 9-inch round baking pans or 13x9x2 inch baking pan. In large mixer bowl combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pan(s). Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, or until wooden pick inserted in center.
   
Vanilla Buttercream Frosting

1/3 c. butter or margarine, softened
4 c. powdered sugar, divided
3 to 4 tbsp. milk
1 1/2 tsp. vanilla extract
 
Beat butter with electric mixer on medium speed in large bowl until creamy. With mixer running, gradually add about 2 cups powdered sugar, beating until well blended. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is desired consistency.
   
Vanilla Butter-Cream Frosting/Filling
 
In large bowl, with mixer at medium speed, beat 4 cups confectioners’ sugar, 1 cup margarine or butter (2 sticks), softened, and 1 cup shortening until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to medium; gradually beaten 1/4 cup heavy or whipping cream and 2 teaspoons vanilla extract until smooth, occasionally scraping bowl. Fill cooled cake with frosting filling.

No comments: