I have made quite few different cupcakes, but I haven’t made a cake from scratch before. Obviously the recipe is the same, but the timing is not! I was slightly concerned about over- or under-cooking the cake, but that wasn’t a problem. I’ve been considering trying this recipe for a while, it’s based off a Hershey recipe, and doesn’t contain any weird ingredients. I spend quite a bit of time trawling through recipes and think I’ve found a great one, and then it requires an ingredient that I would only use for that one recipe and never again. I try to not buy things that I can only use once. But this was a success!!
Here is the recipe:
Ingredients
- 2/3 cup butter, softened
- 1-2/3 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1-1/3 cups milk
- Confectioners’ sugar or favorite frosting
Directions
- 1. In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13-in. x 9-in. pan.
- 2. Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. When cake is cool, dust with confectioners’ sugar or frost with your favorite frosting. Yield: 12-15 servings.
What did I do differently from the recipe?
-I used 3/4 cup of cocoa, to really make it chocolatey.
-I used slightly less than 2/3 cup of butter to cut down on the grease factor.
-I baked it for 30 minutes at 340°, and it was completely cooked through!
Overall, I loved this recipe!! Fast to mix together in the Kitchenaid, no special requirements when baking- the only way to go! It is nice and light, and paired with whipped chocolate frosting is fantastic. I crushed approximately a cup of Mini-Eggs to decorate the top!
Until tomorrow,
The Historian!
