chocolate, peanut butter heaven.

i wish i had a picture to show you what i’m about to talk about. but i don’t. fail. let’s just say, that if you make this cake, everyone who eats it will love you ten times more than they do now. it’s to die for. seriously, the BEST chocolate cake i’ve ever had. the cake recipe is from Hershey’s, and i mean, really? who else who know chocolate any better than them? well, maybe Godiva. or the Belgians or Germans. at least Hershey’s is up there, right? :)

anyway…..the cake is moist. and not overly sweet. just sweet enough, in my opinion. and chocolatey enough for peanut butter buttercream icing. most of the time im a cream cheese icing kinda girl…but because my sister doesnt like cream cheese anything, and this cake was for her, buttercream it was. i dont overly sweetened icing’s that cause you to stop eating the cake because it’s so sweet. a good icing should compliment the cake ever so much as to make you eat a second piece. not stop halfway through your first. but alas, the icing, incredible. like the perfect sweet and salty thing in your mouth all at one time. add the chocolate cake…and it’s heaven.

enough about it…make the cake. tell me how it goes. i’ll try to take pictures of it this weekend when i make cupcakes of these recipes for a church function.

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 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. 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.

3. 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.

VARIATIONS:
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 Bundt 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.

and the icing….

Peanut Butter Buttercream Icing

Ingredients:

1 cup peanut butter

5 tablespoons butter, softened

1 teaspoon vanilla extract

3 cups sifted confectioners’ sugar

1 cup milk

In large bowl, beat peanut butter and butter with electric mixer until light and fluffy. Add vanilla, beat well. Gradually add sugar, one cup at a time, beating well on medium speed, and scraping sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container. Re-whip before using.

Makes about 3 cups icing.

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