Hershey's Chocolate Cake

If you are chocolate lover, this cake is for you!!!

Chocolate Cake
(Hershey’s®)

¾ cup (1 ½ sticks) butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
¾ cup Hershey’s® cocoa
1 ¼ tsp. baking soda
½ tsp. salt
1 1/3 cups water

Heat oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat on medium speed of electric mixer 1 minute.

Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with water, beating after each addition. Pour batter into prepared pans.

Bake 35 to 40 minutes for 8-inch rounds, 30 to 35 minutes for 9-inch rounds or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks.

Cool completely. Frost with One-Bowl Buttercream Frosting.

One-Bowl Buttercream Frosting

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
½ cup Hershey’s® cocoa
1/3 cup milk
1 tsp. vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. (Makes about 2 cups frosting.)

Caramel Chocolate Cake

Don't you dare make a regular old chocolate cake mix!!! This is soooooo much better!


Ingredients:

1 (18.25- or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup butter or margarine
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans (optional)

Instructions:

Preheat oven to 350°F. Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add sweetened ondensed milk. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered at room temperature.

Starbucks Streusel-Crumb Coffee Cake

I found this recipe while I was browsing through cookbooks at the library. This is by far my favorite 'coffee cake' recipe! It really is like Starbucks, especially if it is baked in a 8 inch square pan.


Oops! This is what happens if you don't butter and dust with flour!

Streusel-Crumb Coffee Cake

For the Streusel:

1-1/2 cups graham cracker crumbs
3/4 cup finely chopped walnuts
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted

For the Cake:
2 cups cake flour
1 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
2 eggs
1-1/2 teaspoons vanilla extract
1 cup milk

Preheat oven to 350 degrees. Butter and flour a10-inch tube pan, a 9-inch springform pan or an8-inch square pan.

To make the streusel, in a medium bowl, combinethe graham cracker crumbs, walnuts, brown sugar,cinnamon, cardamom, and melted butter. Blend welland set aside.

To make the cake, sift the flour, sugar, bakingpowder, and salt into a large bowl. Add the butter, eggs, vanilla, and milk. Beat vigorouslyuntil smooth and quite thick, about 1 minute.Spread half of the batter into prepared pan andsprinkle with half the streusel mixture. Spoonremaining batter over the streusel and top withremaining streusel.

Bake until cake tests done, about 50 minutes. Cool about 20 minutes, then remove cake from pan.
Serves 10-12

This is from the Starbucks Cookbook! I added the cream cheese frosting because Michael requested it (we made this for his Thanksgiving Feast at school).

Chocolate Decadence Cake

This chocolate decadence cake is divine!





Chocolate Decadence Cake

INGREDIENTS:
1 (16 oz.) bar Special Dark
1 devil's food cake mix

CHOCOLATE SAUCE:
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. light corn syrup
1/4 c. half and half
1 tbsp. butter
1 tsp. vanilla extract

CHOCOLATE BUTTER CREAM FROSTING:
1 (16 oz.) pkg. confectioners' sugar
1/2 c. butter, softened
3 squares unsweetened chocolate
2 egg yolks
2-4 tbsp. milk or half and half
1 1/2 tsp. vanilla
1/2 tsp. salt

6 squares Hershey's chocolate (the candy bar) to grate over the top of the cake

In a double boiler, melt Special Dark chocolate. Spread on sheet of wax paper to the size of cake plate. Chill.

Bake cake according to package directions in 2 (9") round cake pans and cool. When cake is cool enough to handle, split layers by making a horizontal cut on the edge of the cake. Then take 36 (1") long piece of thread or dental floss and place at the center into the cut. Wrap the string around the cake and tie. Then pull tightly. The string will cut through the cake giving 2 layers.
In a 1 quart saucepan over low heat melt chocolate with corn syrup stirring constantly. Remove from heat, stir in remaining ingredients until blended.

Melt unsweetened chocolate in a double boiler. In a large bowl with a spoon or mixer at medium speed, beat all ingredients until smooth, adding more milk as necessary to make the icing of good spreading consistency.

ASSEMBLY: Remove chocolate "plate" from wax paper and place on cake plate. Place bottom half of layer on the plate. Use about half of the chocolate sauce and frost the top of the layer. Place top half of layer on top of chocolate sauce. Frost layer with chocolate cream frosting. Repeat using the second layer. Frost entire cake and top with grated white, milk and dark chocolate. Grate Hershey's candy bar over the freshly frosted cake. Refrigerate. Remove from refrigerator about 2 hours before serving. When cutting, cut all the way through dark chocolate "plate" and serve. Very rich, and should satisfy any chocoholic for a long time.

Josh was looking for a recipe that was a little more challeging than just a regular cake mix. This cake was a lot of fun to make (& eat) and seemed just perfect for a Sunday evening dessert!

Angel Lush Cake

If you like pineapple, you will love this!

Angel Lush Cake Recipe

1 can (20 oz) Crushed pineapple in juice
1 pkg. Jell-o vanilla flavor pudding (fat free) (4 servings)
1 cup cool whip
1 Angel Food Cake
(10 oz)10 Strawberries, fresh


MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping, add in 5 mashed strawberries. Spread top of Angel Food Cake dessert with the pudding mixture. REFRIGERATE at least 1 hour. Top with remaining strawberries just before serving. Store leftover dessert in refrigerator.