Sunday, August 21, 2011

Hershey's "Perfectly Chocolate" Cake

"Perfectly chocolately" is exactly right. The chocolate flavor is perfect and the texture is moist and dense. I don't like how airy boxed cakes are. And I'm surprised this cake wasn't dry in the least bit because it uses cocoa powder - and no chocolate chips either. I guess the oil and milk help out, and maybe something to do with that boiling water too. I don't like the "perfectly chocolate" frosting however. Powdered sugar frostings never taste right to me. Make this chocolate peanut butter ganache instead - much tastier, and decadent. And if it's one of those indulgent nights- top with peanut butter fudge ice cream and garnish with chopped nuts.

Hershey's "Perfectly Chocolate" Cake
Adapted from: Hershey's Kitchens

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

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

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.

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.

Chocolate Peanut Butter Ganache

8 ounces semisweet chocolate chips
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup heavy cream

Combine all ingredients in a heat proof bowl and set over a small pot of simmering water (double broiler method). When the chocolate appears melted, stir until the mixture is smooth and combined. Do not let the chocolate bubble or boil. Remove from the heat and use while still warm or allow to cool to room temperature.

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