HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE: National Cake Day!

Today is National Cake Day, and what better cake to make than Hershey's "Perfectly Chocolate" Chocolate Cake? This Retro Recipe always works, and it's rich and chocolatey!

This "Perfectly Chocolate" Chocolate Cake lends itself to so many variations. See below!

HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE

Ingredients
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 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Directions
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.
Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 

Ingredients
1/2 cup unsalted butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp pure vanilla extract

Directions
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.  

***

VARIATIONS on HERSHEY'S 'PERFECTLY CHOCOLATE" CHOCOLATE CAKE 

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE: National Cake Day

Today is National Cake Day, and what better cake to make than Hershey's "Perfectly Chocolate" Chocolate Cake? It always works, and it's rich and chocolatey!

This "Perfectly Chocolate" Chocolate Cake  lends itself to so many variations. See below!

HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE

Ingredients
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 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Directions
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.
Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 

Ingredients
1/2 cup unsalted butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp pure vanilla extract

Directions
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.  

***

VARIATIONS on HERSHEY'S 'PERFECTLY CHOCOLATE" CHOCOLATE CAKE 

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

CHOCOLATE MAYONNAISE CAKE: 3 Retro Recipes for National Chocolate Cake Day

Today is National Chocolate Cake Day! So to celebrate the holiday I thought I'd post three great recipes for Chocolate Mayonnaise Cake. I've posted about chocolate mayonnaise cake before. You'd be surprised how many recipes there are. Seems like everyone's Aunt Sadie had a recipe. But it shouldn't be a surprise to you that mayonnaise was used so often in past generations. Do you remember mayonnaise in Jell-o molds? That used to be a staple at special occasions all over the U.S. If you don't remember, be glad! But in cake, it really works!

As I said there are many recipes for Chocolate Mayonnaise Cake. Here are two Retro recipes for Hellmann's Chocolate Mayo Cake and a newer recipe for a Chocolate Mayonnaise Bundt Cake. I have found several of these ads over the years--some recipes use eggs and some don't. I think the earlier recipes must be from the 30s and early 40s. 

Mayonnaise Cakes are really moist, so it's hard to go wrong on any of these recipes.

Word to the wise: Don't taste the batter before it's baked. It will taste a bit odd, but the final results will be delicious.

Want to try a variation of the recipes above? Use Miracle Whip instead of Mayonnaise. Totally different flavor. Most people are particular when it comes to the choice between Mayonnaise and Miracle Whip. I still think it's worth trying Miracle Whip in this chocolate cake recipe... or for that matter, in the bundt cake recipe below. 

And, just for good measure, here's a third recipe for Chocolate Mayonnaise Cake!

Chocolate Mayonnaise Bundt Cake

Ingredients
1 cup sugar
2 cups flour
6 Tbsp dark cocoa
2 tsp baking soda
1 tsp vanilla (or whatever you have)
1 cup mayonnaise (or Miracle Whip)
1 egg, whipped
1 cup lukewarm water
1 cup chocolate chips or chopped dark chocolate 70% or higher cacao
powdered sugar

Directions
Blend dry ingredients.
Mix in vanilla, mayonnaise, egg, and water-- just enough to get all ingredients blended.
Fold in chocolate chips (broken up chocolate)
Pour into greased Bundt pan.
Bake at 375 degrees for about 35 minutes or until toothpick comes out clean.
Cool cake.
Dust with powdered sugar.

CHOCOLATE MAYONNAISE CAKE: Three Recipes for National Cake Day!

Today is National Cake Day! To celebrate the holiday I thought I'd post three great recipes for Chocolate Mayonnaise Cake. I've posted about chocolate mayonnaise cake before. You'd be surprised how many recipes there are. Seems like everyone's Aunt Sadie had a recipe. But it shouldn't be a surprise to you that mayonnaise was used so often in past generations. Do you remember mayonnaise in jello molds? That used to be a staple at special occasions all over the U.S. If you don't remember, be glad! But in cake, it really works!

As I said there are many recipes for Chocolate Mayonnaise Cake. Here are two Retro recipes for Hellmann's Chocolate Mayo Cake and a newer recipe for a Chocolate Mayonnaise Bundt Cake. I have found several of these ads over the years--some recipes use eggs and some don't. I think the earlier recipes must be from the 30s and early 40s. 

Mayonnaise Cakes are really moist, so it's hard to go wrong on any of these recipes.

Want to try a variation of the recipes above? Use Miracle Whip instead of Mayonnaise. Totally different flavor. Most people are particular when it comes to the choice between Mayonnaise and Miracle Whip. I still think it's worth trying Miracle Whip in this chocolate cake recipe... or for that matter, in the bundt cake recipe below. Word to the wise: don't taste the batter before it's baked. It will seem a bit odd, but the final results will be delicious.

And, just for good measure, here's a third recipe for Chocolate Mayonnaise Cake!

Chocolate Mayonnaise Bundt Cake

Ingredients
1 cup sugar
2 cups flour
6 Tbsp dark cocoa
2 tsp baking soda
1 tsp vanilla (or whatever you have)
1 cup mayonnaise (or Miracle Whip)
1 egg, whipped
1 cup lukewarm water
1 cup chocolate chips or chopped dark chocolate 70% or higher cacao
powdered sugar

Directions
Blend dry ingredients.
Mix in vanilla, mayonnaise, egg, and water-- just enough to get all ingredients blended.
Fold in chocolate chips (broken up chocolate)
Pour into greased Bundt pan.
Bake at 375 degrees for about 35 minutes or until toothpick comes out clean.
Cool cake.
Dust with powdered sugar.

MOONLIGHT CHOCOLATE CAKE: National Cake Day

Today is National Cake Day. What a great day to celebrate! I've posted over 300 variations on chocolate cake here on DyingforChocolate! So many choices. But, since there was a full moon last night, I thought I'd post this Swan's Down 1952 Retro Ad & Recipe for Moonlight Chocolate Cake. This is a rich Chocolate Cake with a Lemon Cream Cheese Frosting. Yum! The recipe calls for 3 squares of Baker's unsweetened chocolate, but I use a good quality dark chocolate and cut down on the sugar. You'll love this cake!

Hershey's Perfectly Chocolate Chocolate Cake: National Cake Day

Today is National Cake Day and what better cake to make than Hershey's "Perfectly Chocolate" Chocolate Cake? It always works, and it's rich and chocolatey! I often say there are great recipes to be found on 'product' websites, and when you're talking chocolate, Hershey's is a go-to site.

This "Perfectly Chocolate" Chocolate Cake  lends itself to so many variations. See below!

HERSHEY'S 'PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Ingredients
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 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Directions
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.
Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 
1/2 cup butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.  

VARIATIONS on HERSHEY'S 'PERFECTLY CHOCOLATE" CHOCOLATE CAKE 

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Photo: Hershey's

Little Miss Muffet Chocolate Cake

Today is National Cake Day! Well, you know I've posted lots of Chocolate Cake recipes over the years, but here's one that's a bit unique and a lot of fun. There's just a bit of tangy-ness in the cake and that gives it a unique flavor.

Little Miss Muffet Chocolate Cake 

Little Miss Muffet, sat on a tuffet,
Eating her curds and whey;
Along came a spider, who sat down beside her
And frightened Miss Muffet away.

This simple and delicious chocolate cake is made with whey, the liquid leftover after making yogurt cheese. Whey contains valuable nutrients, and this recipe puts them to good use. You'll be making yogurt cheese just for the whey to make this delicious treat. Adapted from a Stonyfield recipe for Chocolae Cake. Don't know exactly what whey is or how to get it? Check out the recipe for Making Whey below.

Ingredients
1 ½ cups unbleached all-purpose flour (or stone ground whole wheat)
1 cup sugar
¼ cup DARK Cocoa
½ teaspoon salt
1 teaspoon baking soda
1 cup whey  (see instruction for how to make whey below)
1/3 cup vegetable oil
2 teaspoons Madagascar vanilla

Directions
Preheat oven to 350 F. Mix the dry ingredients together in a mixing bowl. In a smaller bowl beat the liquid ingredients together. Pour the liquid ingredients into the dry and mix together until blended. Pour into a greased 8 inch square or round pan. Bake for 30 minutes. Serve with frosting, whipped cream, or by itself.  (Whipped cream is great!)
***

How to Make Whey from Yogurt: The Cheeseslave

Ingredients:
2 cups of yogurt
Equipment:
Strainer
Clean cheesecloth (or thin dishtowel)

1. Set a large steel mesh strainer in a large glass bowl or pitcher (do not use metal) and line it with some cheesecloth or a very thin dishtowel (if you use a thick one, it will soak up too much of the liquid)
2. Transfer the yogurt into the strainer.
3. Let it drip for a few hours. When the dripping slows, tie the cheesecloth or towel to a wooden spoon (or any big spoon) and place the spoon on top of the pitcher to where the towel of yogurt is hanging suspended in the pitcher from the spoon. You can also tie the cheesecloth to a cupboard handle and let it drip into the bowl below.
4. Let it drip overnight.
5. When it is has completely stopped dripping, pour the the liquid whey that dripped into the bowl or pitcher into a clean glass mason jar and store in the fridge. It will keep for about 6 months.
6. The white creamy stuff (Yogurt Cheese) in the towel is similar to cream cheese, and can be used in recipes or spread on toast. It will last a few weeks to a month in the fridge.