Monday, April 9, 2012

When They Put the 'Perfect' in Hershey's Chocolate Cake Recipe...

....they were REALLY waiting for THIS version to be born!

May I present:

Hershey's Perfectly Chocolate Cake Made Even Better

1 cup sugar

1-3/4 cup GF all purpose flour (see recipe at top of blog)

¼ cup Hershey’s Special Dark baking cocoa

½ cup Hershey’s regular baking cocoa

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1 tsp. salt

2 eggs (or use egg replacer equivalent OR 5 Tbs. plain applesauce)

1 cup milk (your choice) OR coffee

½ cup vegetable oil (I use extra light olive oil)

2 tsp. vanilla extract

1 cup boiling water

Blend together all dry ingredients. Add all other ingredients, except for boiling water, and beat. Slowly add boiling water and STIR (or you will have chocolate batter EVERYWHERE) with a whisk. Batter will be VERY thin. Pour into a 9x13 or two 9” round greased pans. Bake at 350 for 30-35 min. or until toothpick inserted in center comes out clean.

This cake is so amazing, you won't even need to frost it. And as for the egg replacer, I really do recommend using the plain applesauce instead. It will yield a very moist cake! And if you are a coffee lover, definitely, DEFINITLEY, go for the coffee-instead-of-milk substitute.

It's not really National Chocolate Cake Day.

But I think every day should be.

Happy Chocolate Feasting!!!

Currently sharing this recipe at The Tasty Alternative!

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