(no subject)
For all the bakers on my flist...
HERSHEY'S Black Magic Cake
* 2 cups granulated sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup buttermilk or sour milk**
* 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.
** To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
I never have buttermilk in the house, so I've always used sour milk. And it still turns out awesome. And I usually bake it in a bundt pan for about 35 - 45 mins. It's so good you don't even need frosting. You can dust with powdered sugar, or alternatively, spoon warm cherry pie filling over the slice and top with whipped cream or non-dairy topping. Seriously? The best chocolate cake recipe I've ever made.
HERSHEY'S Black Magic Cake
* 2 cups granulated sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup buttermilk or sour milk**
* 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.
** To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
I never have buttermilk in the house, so I've always used sour milk. And it still turns out awesome. And I usually bake it in a bundt pan for about 35 - 45 mins. It's so good you don't even need frosting. You can dust with powdered sugar, or alternatively, spoon warm cherry pie filling over the slice and top with whipped cream or non-dairy topping. Seriously? The best chocolate cake recipe I've ever made.