I misspoke last night. I said, "I sure wish there was more time to take photos before the candlelight actually landed in the frosting." And I meant to say, "I sure wish there was more time to take photos before the candleWAX actually landed in the frosting"! Gimme a break … all the emotion from a kid growing up too fast got to me for bit!
Birthdays at our house tend to go on for days … sometimes for weeks … that's why there's yet one more post on Ben's birthday party!! Hang loose! We're glad Ben's here and we love celebrating him!!
The birthday cake that we always have on Ben's birthday is something special. Actually, it's not … really. It's just a chocolate cake. Plain and simple. I don't even use high-end chocolate in it, I don't add chocolate chips, or cocoa nibs to it, or nuts—I REALLY don't add nuts! Ben would flip! But it's special because it's ALL chocolate and Ben loves it!! His big sister brought home Mudslide ice cream to go with it because in Ben's Perfect World, everything would be chocolate!
I posted this recipe first last February when I made this same cake for Alyson's 13th (and the truth is that it is the most requested birthday cake around her by Ben and Aly!) but I thought I would post it again for your convenience. It's simple, requires no special equipment, and promises to please even the most discerning palate. (That sounded so knowledgeable, didn't it?! Like I know what the 'most discerning palate' is looking for!)
In case the 'most discerning palate' is looking for crazy-good chocolate cake, here's the recipe again!
Hershey's "Perfectly Chocolate" Chocolate Cake
Yes, the secret is in the Hershey's, folks!
Or maybe it's in the ½ cup of vegetable oil or in the boiling water … I haven't decided yet and furthermore, I haven't cared to investigate the issue that thoroughly! ;)
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup Hershey's cocoa
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup boiling water
- "Perfectly Chocolate" Chocolate Frosting
Heat oven to 350˚. Grease and flour two 9-inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin—don't panic: it's all OK!) Pour into pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans wire racks. Cool completely and frost with "Perfectly Chocolate" Chocolate Frosting.
And now for the Frosting:
- 1 stick (1/2 cup) butter or margarine
- 2/3 cup Hershey's cocoa
- 3 cups powdered sugar
- 1/3 c. milk
- 1 t. vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
So there you have it … the Chocolate Cake for the Discerning Palate!