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Sunday, October 30, 2016

Yummy Chocolate Cake with Chocolate Frosting

Hershey's Black Magic Cake
I'm more of a "salty" girl than a "sweet" girl, so I halved (or is it halfed!) the recipe, and will give most of this to my Dad and his wife.  

Here's what you need:
2 cups sugar
1/2 cup vegetable oil
1 cup buttermilk or sour milk
2 eggs
1 tsp salt
2 tsp baking soda
1 tsp baking powder
 1 cup strong black coffee or 2 tsp powdered instant coffee + 1 cup boil. water (I used fresh coffee)
3/4 cup Hershey's cocoa
1 3/4 cup flour

Heat oven to 350.  Grease and flour 12 cup fluted tube pan, 2 9" round baking pans, or one 13x9x2 inch baking pan.

Sift together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.  Add eggs, buttermilk, coffee, oil, and vanilla.  Beat on medium speed of mixer for 2 minutes (batter will be thin). Pour batter into prepared pans.

Bake 50 to 55 minutes for fluted tube pan, 30 - 35 minutes for round pans, 35 - 40 minutes for rectangular pan, or until wooden pick inserted in center comes out clean.  Cool 10 minutes.  Loosen cake from side of pan and remove pans to wire racks.  Cool completely.

Here's the frosting recipe I used:

1/4 cup margarine, melted (I used real butter)
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 tsp vanilla
3 1/2 cups confectioners sugar

In a large bowl, beat margarine and cocoa together until combined.  Add milk and vanilla, beat until smooth.  Gradually beat in confectioners sugar until desired consistency.  Adjust with more milk or confectioners sugar if needed.



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