OK, this cake is seriously good, but before I continue, let me give you an idea as to how much I love desserts…
This past weekend, we went to Busch Gardens and had lunch with Elmo.
It was a buffet, and there was no dessert.
I was rather perturbed and made a mental note never to return.
But at the end of lunch, my husband turned to the back and pointed at someone carrying out cookies and cupcakes.
Well, I nearly jumped over my kids to get there.
And I ran around people… and I got there first.
I’m serious. 🙂
And now that you know that I can be dangerous when there are desserts around, let’s talk about this cake.
My family loved the flavor (mild for dark chocolate), and it’s ridiculously moist!
My husband said he was shocked at how good it was (hmm, that doesn’t sound right, does it?). I had to stop him at 4 slices.
Oh, and the frosting is yummy too.
If you think it’s too much dark chocolate for your taste (although it’s not overpowering at all), you can mix it up with something else.
That’s what I did to the other ½ of the batter—but I’ll tell you about that in a later post. (It’s a secret…)
Dark Chocolate Cake (adapted from Hershey’s Kitchen)
- 2 cups sugar
- 1-3/4 cup flour
- 3/4 cup Hershey’s Special Dark Cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup low fat milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into two greased 9-inch round baking pans.
Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Dark Chocolate Frosting (adapted from Hershey’s Kitchen)
- 1/2 cup (1 stick) butter
- 2/3 cup Hershey’s Special Dark Cocoa powder
- 3 cups powdered sugar
- 1/3 cup low fat milk
- 1 teaspoon vanilla extract
Melt butter and stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed.
Stir in vanilla.